Gavin Rossdale Dishes On Home-Schooling His Kids + His New Album During An At-Home Cooking Demo

Gavin RossdalePhoto Credit: Dove Shore

Gavin Rossdale really needs no introduction, but we’ll give one anyway. Rossdale is the frontman of Bush, an iconic English band that first came to fame in 1994 with the release of its six-time platinum debut album, Sixteen Stone. Over the past 25 years, the band has sold close to 20 million records in the U.S. and Canada alone as well as compiling an amazing string of 23 consecutive Top 40 hit singles on the Modern Rock and Mainstream Rock charts, six of which shot to No. 1. Rossdale and his band are still going strong, having released their eighth studio album, The Kingdom, on July 17th. He joined Haute Residence and Aston Martin Residences on Wednesday to celebrate British heritage and prepare kedgeree, a quintessentially British dish that reminded him of growing up in England. Watch his cooking demo below and learn how he’s home-schooling his kids, Apollo, Zuma and Kingston, the reception to his new album, and why you might see him coming to your TV screen in the very near future.

HOW TO MAKE GAVIN’S KEDGEREE RECIPE AT HOME

Gavin RossdalePhoto Credit: Dove Shore

Serves 4
 
Rice
1 cup basmati rice rinsed 5 times. Run water through colander till clear.
1 and 3/4 cups fish stock
Pinch of salt
1 tsp olive oil or vegetable oil
Bring to boil; reduce heat to low and cover tightly
Cook 17 minutes
Take off heat
Leave covered 10 minutes
Fluff with fork
 
Spice paste
-1 shallot, diced fine or half a medium onion
1 tbsp garlic fine dice
2 tsp curry powder medium heat (vary to your taste)
1 tsp turmeric
1 tsp cumin or Garam masala instead of the above 3 spices
 
Heat together in a pan in at least 1 tbsp butter and add a good splash of olive oil
 
Add cooked rice to paste and 1/4 cup of full whipping cream (optional)
 
4 eggs
Cold eggs in boiling water 7.5 minutes
Place in ice bath
Peel when cold enough
 
2 medium salmon filets + salt and pepper
Pan fry in grapeseed oil
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Flake fish
Cut eggs into quarters
Add a touch of salt
Place on top of rice
 
Add chopped parsley, chopped cilantro, a squeeze of lemon sumac and lemon wedges to decorate
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Optional:
A few sultanas 
1 cup golden raisins
1/2 cup white wine vinegar
1/4 cup sugar
1 tsp red chili flakes
 
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Serve hot or room temperature 

WATCH: WHAT GAVIN HAS COOKING IN THE KITCHEN AND BEYOND

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