Goosegrass and Chickweed Kedgeree RecipeOrigin: Fusion Period: Traditional |
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This is a vegetarian wild food 'take' on the traditional Anglo-Indian dish of kedgeree. Only ad goosegrass leaves as, unless extremely young, the stalks are often inedibly fibrous. Ingredients:
150g goosegrass (leaves only) 
Goosegrass and Chickweed Kedgeree Preparation:Method:In a frying pan, gently cook the onion and garlic for 10 minutes in half the oil. Add the spices and fry for 5 minutes then remove the fish from the milk, add the fried onions and spices and stir in the rice. Cover the pan, lower the heat and cook, stirring, until the liquid is absorbed. Put the eggs in a pan with a lid and cover with cold water. Bring to the boil and simmer for 4 minutes. Rinse under cold water, peel, then halve. Roughly chop the goosegrass and chickweed and stir into the rice. Cook for 1 minute then remove the pan from the heat, stir in cream, add parsley and salt and pepper to taste, then serve. |
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