Really Good Kedgeree
Spicy and delicious, this kedgeree is dead easy to make and perfect for a big family brunch. Some people love peas in a kedgeree and some don’t – it’s up to you. It tastes great either way.
Ingredients
475g/1lb 1oz undyed smoked haddock fillet, cut in half
2 bay leaves
200g/7oz basmati rice, rinsed in cold water and drained
4 free-range eggs
100g/3½ frozen peas (optional)
40g/1½oz butter
1 tbsp sunflower oil
1 onion, finely chopped
1 heaped tbsp medium curry powder
3 tbsp double cream
3 tbsp chopped fresh parsley
½ lemon, juiced
freshly ground black pepper
Preparation method
Place the haddock in a large frying pan, skin-side up. Pour over 500ml/17fl oz water, add the bay leaves and bring the water to a gentle simmer. Cook the fish for 8-10 minutes until it is just done and flakes easily. Drain in a colander set over a bowl, reserving the cooking liquor, and discard the bay leaves.
Pour the cooking liquor into a medium saucepan and stir in the rice. Cover with a lid and bring to the boil. Reduce the heat and simmer the rice very gently for 10 minutes. Turn off the heat and leave the rice covered for 3-5 minutes more. By this time it should have absorbed all the fish liquor.
While the rice is cooking, bring some water to the boil in a medium pan. Add the eggs and cook for eight minutes. Drain them in a sieve under cold running water and when cool enough to handle, peel them carefully and set aside. Cook the peas, if using, in a small pan of boiling water and drain.
Melt the butter with the oil in a large pan and cook the onion over a low hear for five minutes until well softened, stirring occasionally. Add the curry powder and cook for another 3 minutes, stirring constantly. Place the cooked rice into the pan and stir in the onions. Add the peas, cream, parsley and a few twists of ground black pepper.
Flake the fish into chunky pieces and add these to the pan. Gently stir the lemon juice and cook for 1-2 minutes. Cut the eggs into quarters and place them on the rice. Cover the pan with a lid and heat through for 2-3 minutes or until the eggs are warm, then serve.
If not serving immediately, tip the kedgeree into a warm dish and dot with a few cubes of butter. Cover with foil and keep warm in a low oven for up to 20 minutes before serving.
Article Source
Ingredients
475g/1lb 1oz undyed smoked haddock fillet, cut in half
2 bay leaves
200g/7oz basmati rice, rinsed in cold water and drained
4 free-range eggs
100g/3½ frozen peas (optional)
40g/1½oz butter
1 tbsp sunflower oil
1 onion, finely chopped
1 heaped tbsp medium curry powder
3 tbsp double cream
3 tbsp chopped fresh parsley
½ lemon, juiced
freshly ground black pepper
Preparation method
Place the haddock in a large frying pan, skin-side up. Pour over 500ml/17fl oz water, add the bay leaves and bring the water to a gentle simmer. Cook the fish for 8-10 minutes until it is just done and flakes easily. Drain in a colander set over a bowl, reserving the cooking liquor, and discard the bay leaves.
Pour the cooking liquor into a medium saucepan and stir in the rice. Cover with a lid and bring to the boil. Reduce the heat and simmer the rice very gently for 10 minutes. Turn off the heat and leave the rice covered for 3-5 minutes more. By this time it should have absorbed all the fish liquor.
While the rice is cooking, bring some water to the boil in a medium pan. Add the eggs and cook for eight minutes. Drain them in a sieve under cold running water and when cool enough to handle, peel them carefully and set aside. Cook the peas, if using, in a small pan of boiling water and drain.
Melt the butter with the oil in a large pan and cook the onion over a low hear for five minutes until well softened, stirring occasionally. Add the curry powder and cook for another 3 minutes, stirring constantly. Place the cooked rice into the pan and stir in the onions. Add the peas, cream, parsley and a few twists of ground black pepper.
Flake the fish into chunky pieces and add these to the pan. Gently stir the lemon juice and cook for 1-2 minutes. Cut the eggs into quarters and place them on the rice. Cover the pan with a lid and heat through for 2-3 minutes or until the eggs are warm, then serve.
If not serving immediately, tip the kedgeree into a warm dish and dot with a few cubes of butter. Cover with foil and keep warm in a low oven for up to 20 minutes before serving.
Article Source
0 comments:
Post a Comment