Recipe: Kedgeree by Tommy Prosser at Single Origin Roasters

Tommy Prosser, head chef at perennial Surry Hills favourite Single Origin Roasters, moved to Australia four years ago from England where he worked at the 1 Michelin starred Gravetye Manor and 3 Michelin starred Waterside Inn. Overseeing the cooking at both Single Origin cafes—Surry Hills and Botany—Tommy’s cooking draws on his international experience, combining textures and flavours to achieve dishes of great harmony. One of my favourite breakfast dishes at Single O is his take on the Indian inspired Scottish dish Kedgeree. Tommy shares his recipe for this dish with us here.

Kedgeree is classically a leftovers dish made with rice, smoked haddock, eggs, parsley and curry powder. Some say it originated in Scotland, others say from India’s ‘khichari’ dish of rice and lentils, but our version originated here at Single O when genius struck to use quinoa instead of rice, smoked ocean trout in place of haddock, and work the remaining ingredients seasonally.

Ingredients (serves 2):

  • 1 tablespoon butter
  • 1 teaspoon olive oil
  • 1.5 cups raw organic white quinoa to be cooked in boiling salted water (water that tastes like sea water) for 12 minutes
  • 1 tablespoon Harisa spice mix or paste
  • 1.5 teaspoons chopped capers
  • 100 grams smoked ocean trout
  • 2 hard boiled eggs (10 minutes in boiling water, peeled and grated/chopped)
  • 20 green beans (blanched 2.45 min in salted water and chopped)
  • Lemon juice to taste (up to a half of lemon)
  • Salt to taste
  • Parsley (handful roughly chopped)
  • Goats cheese (couple of chunks/slices)

Cooking instructions:

  • Pre-cook, measure and chop all ingredients before commencing
  • Melt butter and olive oil in a hot pan over medium heat
  • Add Harissa and break down in oil and butter
  • Add pre-cooked Quinoa ensuring it is nicely coated
  • Add a teaspoon of capers, chopped seasonal vegetables (beans/cauliflower or asparagus all work well), smoked ocean trout, eggs, chopped parsley and season to taste with lemon juice, salt and pepper
  • Put into serving dish/plates and finish with goats cheese and a small amount of additional parsley

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