A Kinrowan Estate story: Kedgeree

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I had an exemplary kedgeree for my breakfast this morning along with a lovely lapsang souchong tea. Now if you’re reading this in the States, you might be puzzled as to what I ate. And when you hear what it is, you might well say that kedgeree doesn’t sound like a breakfast dish ‘tall!

Kedgeree, as prepared by Mrs. Ware and her kitchen staff here at Kinrowan, is a dish comprised of curried rice, smoked salmon and chopped eggs with a splash of cream as well.  On a cold, blustery morning such as we’re having here in the middle of November, since I promised Gus that I’d be part of the crew cleaning up the nearby grounds, it is bloody fine comfort food.

It’s considered a traditional British breakfast dish but its roots are in East Indian, cooking having started its life as khichari, a simple dish of rice and lentils. Due to the British Raj and the colonization of the sub-continent the, dish was adapted and turned into something more suited to those Brits serving in India, and it returned to Britain with them during the Victorian era.

Notice that I said we make it here using smoked salmon, specifically applewood smoked salmon. The salmon comes from the river that runs through our Estate and it works just fine. I Should note that our Kitchen doesn’t use sultanas, though some cooks do. Ours is also quite a bit more spicy than the somewhat milder version most Brits prefer.

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About Reynard

I'm the Pub Manager for the Green Man Pub which is located at the KInrowan Estate. I'm married to Ingrid, our Steward who's also the Estate Buyer. If I'm off duty and in a mood for a drink, it'll be a single malt, either Irish or Scottish, no water or ice, or possibly an Estate ale or cider. I'm a concertina player, and unlike my wife who has a fine singing voice, I do not have anything of a singing voice anyone want to hear!
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