Goosegrass and Chickweed Kedgeree is a modern Fusion recipe for a classic vegetarian wild food twist on a traditional Anglo-Indian dish of rice with wild greens, eggs and onion cooked in milk flavoured with curry powder. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Goosegrass and Chickweed Kedgeree.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This is a vegetarian wild food 'take' on the traditional Anglo-Indian dish of kedgeree. Only add goosegrass leaves as, unless extremely young, the stalks are often inedibly fibrous.
Ingredients:
150g goosegrass (leaves only)
150g chickweed
900ml milk
1 onion, chopped
1 clove garlic, chopped
5 tbsp olive oil, plus a little extra
1 tsp curry powder
1/4 tsp turmeric
225g basmati rice, washed
4 large eggs
1 bunch flat-leaf parsley, leaves only, washed and chopped
pinch each of salt and freshly ground black pepper
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.
Click on the image, above to submit to Pinterest.