My beans are getting away on me - every time i pick them i find ones that are too old and chewy to be edible; these get left on the vine for harvesting when they are dry, so the seeds can be saved for sowing next year. When i pick the dry beans i pop them in a paper bag in the hot water cupboard for a few days to ensure there is no moisture remaining (which would cause them to go moldy in storage), then store them in an airtight container in the fridge until sowing the following season. In view of the fact that i've already got ample beans for next season's crop, i'm having to up our bean consumption, so have been perusing the recipe books for inspiration. This recipe was one i had in my book of hand-written recipes, and which i made regularly a few years back. It is always nice to revisit old favourites, and see if you still enjoy them as much as you once did. This recipe got the thumbs up once again - it is quick and easy to prepare, makes a nice light meal, and provides nice leftovers for lunch the next day.
Kedgeree is a dish that traditionally includes smoked fish; this is a vegetarian version, but if you are not vegetarian you can easily include some flaked smoked fish for extra flavour if you wish.
According to Wikipedia, a Kedgeree (also spelled kitchari, khichuri and other variations on the pronunciation) is an Indian word, referring to a variety of legume and rice based dishes. Each recipe has its own spice blend tailored to the dish. When Kedgeree was introduced to the UK by returning British colonials during the Victorian era it became popular as a breakfast dish, and curry powder was substituted for the various spice blends, while smoked haddock was the traditional fish of choice. Not being aware of this background i had no problem with the recipe i first came across that omitted not only the smoked fish, but also any form of spice blend. I was simply attracted to the fact that it used beans, parsley and eggs - produce items i had in plenty. These days i still tend to make the vegetarian version (served for dinner rather than breakfast) , but have introduced some spices back to the dish. It makes a nice light meal, and can be served hot or cold, so left-overs make a nice lunch the next day.
If you don't have beans, peas can be substituted.
KEDGEREE with GREEN BEANS and MUSHROOMS
1 cup Basmati rice
300 g french beans
1 onion, finely chopped
2 cups brown mushrooms, quartered
70 g butter
A thumb's worth of ginger, peeled and grated
2 teaspoons garam masala
1 teaspoon ground coriander
1 teaspoon ground turmeric (optional)
2 tablespoons cream
Large bunch fresh parsley, finely chopped
Salt and cracked black pepper
Rinse the rice and cook until just tender (10-12 minutes). Rinse again. Simmer the green beans for 5 minutes, drain and refresh them under running cold water. Boil the eggs for 8 minutes, peel the shells off and cut into quarters.
Melt the butter in a large heavy based fry pan. Fry the onion, ginger and mushrooms until the onion is translucent, then add the ground spices and continue to fry for another minute or so until fragrant. Next add the well drained rice and beans (add smoked fish at this point if using). Stir lightly and cook for a couple of minutes. Add the cream, salt and pepper. Reheat the Kedgeree, stirring lightly. Do not boil. Remove from heat, stir parsley through then scatter the quartered eggs over the top. Serve at once.