Wednesday, June 20, 2012

Kedgeree & South Africa White

My west coast version of Kedgeree
Kedgeree, a classic Anglo-Indian dish with  mixed theories on its origin; either from India prior to 1340 with a dish known as Khichri or as a younger Scottish dish that was brought to India by Scottish troops then returned to the UK in 1790's  to wide appeal amongst the Victorians and their passion for all things colonial and the British Raj. 
Usually served as a brunch or breakfast dish; I find kedgeree to be a great and quick way to prepare a dinner dish. Kedgeree makes a  great wine pairing dish with its layers of flavours (smoked fish and Asian spice) and its textural notes of rice, egg,  and spice heat.

My recipe, with a west coast twist,  can be prepared in less than half and hour and feed four hungry wine friends.


350g smoked wild salmon lox
300g Basmati rice
1 dried chili ( finely diced)
1/4 cup whipping cream
1/4 cup water
3 tablespoons olive oil
1 medium onion (chopped)
6 cardamon pods (split and seeded)
1 teaspoon coriander seeds
1 teaspoon Garam Marsala
1 tablespoon Madras curry powder
small bunch of parsley (coarsely chopped)
4 eggs (to be fried, sunny side up)
2 lemons or limes (cut into wedges)

In a deep side pan or wok add the olive oil and sauté the chopped onion.
Add the dried chilli, coriander seeds, cardamon seeds, and Garam Marsala. Cook until the onions are soft (20 minutes)
In a pyrex bowl mix the Madras curry powder with the whipping cream and let sit to infuse flavours.
Cook the rice in a rice cooker until done.
In  a small bowl pan gently warm up the curried whipping cream
Add the cooked rice to the sautéed onion and spice mix.
Add the smoked salmon lox, water,  and curried whipping cream.
Stir until well incorporated and keep warm at low heat Gas Mark 2 and cover with foil
Cook the eggs; tradition says hard boiled but I prefer them sunny side up.
Plate the rice mixture, garnish with parsley, and add a squeeze of lemon or lime juice.
Garnish with a lemon or lime wedge.
This classic old school dish was paired with two South Africa whites, a Riesling and Chenin Blanc; both worked extremely well with the dish and its layers of flavours and textures.

2010 Nederburg The Winemaster's Reserve Riesling 13.99CDN$ 13.5% abv
Pale green colour with aromas of subtle petrol, lime, and canned pineapple. Medium-bodied with a nice structure, excellent fruit and acidity balance, and layers of ripe pineapple, lime, petrol, and a hint of mineral. Excellent value. The sweet pineapple and lime notes married well and complimented the spice notes of the kedgeree.

2008 Lammershoek Chenin Blanc 32CDN$ 14.5% abv
Yellow gold -green colour with complex aromas of almond croissant, pear, and a hint of hay fields. Full-bodied, creamy textured, and loaded with nut, marzipan, mineral, and meadow flowers. A complex wine at its peak and a shoe in for a good quality Savennieres. Wild yeasts, unfiltered, French barrique fermentation, and nine months of old barrel ageing. This stunner worked well with the kedgeree with its contrasting flavours and its complementary rich texture.