29 January 2012

Downton Abbey: Food, Tradition & Breakfast


Scene from Downton Abbey


It's my favorite day, Downton Abbey day. I sit glued to Masterpiece watching the intricate intertwine between lords, ladies and servants, all the while wishing for that uptight feminine bourgeoisie fashion & cunningly loyal servants down bellow making exquisiteness breakfasts, lunches, teas & dinners for me. With SCANDDDAL in between, with a triple D! I'd like to tell you that this post idea is original, but alas I must give it to Bon Appetit, the brain child of exploring the traditional food of Downton Abbey circa 19 teens (1912-). 

What pray tell, what does one have for breakfast if you are Lord and Lady Grantham? 
Well we've seen (& and if you have not been seeing, then start seeing Darling) the Mrs. being served in bed early morning marmalade, tea (no coffee ladies), with what I can only imagine with some sort of biscuit. 

But, what does formal breakfast consist of at the dining table in full regalia? As I found out, Kedgeree...a traditional British breakfast from colonial India. Hubby and I made a form of it yesterday morning (form I say because we were too hungry to wait for boiled eggs & lacked cayenne & parsley). Nonetheless, what we had was good! Here is a Kedgeree Recipe from Epicurious via House &Garden, March 1966 & some more recent versions from Nigella Lawson and Jamie Oliver. Now I'm off...to go to Downton Abbey!!!



Kedgeree
Via Epicurious via House & Garden, 1966


3 cups hot cooked Rice
4 hard-cooked Eggs, chopped
1/2 cup Olive Oil or Butter, melted
10 oz can Pink Salmon, drained, skinned, boned & flaked
1 1/2 tsp Salt
1 tbsp Curry Powder
Dash Cayenne
Parsley, Chopped

Mix the rice and eggs and saute in the oil until the mixture is hot and the oil absorbed. Add the flaked salmon and seasonings, stir all together, and heat thoroughly. Pack into a bowl, then turn out on a hot platter and garnish with lots of chopped parsley.







*all images from Downton Abbey

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