Kedgeree

I am not one for eating breakfast early, but I do enjoy a good brunch.  This recipe for kedgeree is great for a late breakfast or lunch and is reasonably healthy too.  Do try and get the undyed haddock.  I am no fan of the bright yellow stuff where dye was used years ago, as a way of reducing smoking time and cost.  Some of the dye used is an E number called E104 Quinoline Yellow.  People who suffer from Asthma, hyperactivity and dermatitis should probably avoid this like the plague.  This additive has been banned in certain countries such as Australia, Japan, Norway and the USA.  Still want to eat the dyed fish?  If so, the  you must be mad!

kedgeree

 

480g Undyed smoked haddock fillet, cut in half
100ml Milk with 400ml of cold water
2 Bay leaves
200g Basmati rice
4 Free-range eggs hardboiled and peeled, then cut into quarters
80g Frozen peas cooked and left warm
40g Butter
1 Onion, finely chopped
1 Tbsp sunflower oil
1 Heaped tbsp medium curry powder
3 Tbsp chopped fresh parsley
3 Tbsp double cream
½ Lemon, juiced
Ground black pepper
Place the haddock, milk/water and bay leaves in a large frying pan and bring it to a gentle simmer. Cook for 8 minutes, then drain but making sure you reserve the cooking liquor and remove the bay leaves.

Place the cooking liquor in a saucepan and add the rice. Bring it to a boil and then reduce to a simmer and cook for 12 minutes. If the rice is using up too much of the cooking liquor too quickly then add a little extra hot water from the kettle. I use a lid on my pan with just a slight opening to let a little steam out. Turn off the heat and leave the rice undrained for a few minutes. The rice will then absorb much or all of the liquor.

In a large frying pan melt the butter and oil and cook the onion over a low hear for five minutes until softened and translucent. Then add the curry powder and cook for 2 minutes, making sure you stir constantly. Drain off any excess liquid from the rice, and then add to the pan along with the peas, cream and parsley.

Flake the fish into the pan, stir in the lemon juice and stir gently to heat through for around 1 minute. Then take the pan off the heat, and add some ground pepper and stir once more gently so as not break the fish too much. Place the egg quarters on top and place a lid or tin foil on top of the pan, and leave for around 3 minutes, so that the egg is heated slightly. Then serve.

 

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Published by

Emily Glancy

Broadcaster, Author, Writer and Business woman Slightly obsessed with food, health, current affairs and travel. Have far too many interests to list, so I will not bore you. Have a Christian faith and a heart to help others when it is in my power to do so. My saying in life is 'You have only failed if you quit... If you don't quit then you have not failed.'

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