Kedgeree

Kedgeree


  • 50m

  • Serves 4

    Medium

Ingredients

  • A drizzle of olive oil

  • 1 onion, diced

  • 2 celery sticks, diced

  • 2 tsp ground tumeric

  • 1 tsp mild curry powder

  • 300g basmati rice

  • 800ml vegetable stock

  • 500g yellow smoked haddock, skinned (your Morrisons fishmonger can do this for you)

  • 500ml whole milk

  • 4 eggs

  • 2 tbsp yoghurt

  • Salt and pepper

  • A handful of flat leaf parsley, roughly chopped

  • 2 spring onions, sliced

  • 4 lime wedges to garnish

  • 50m

  • Serves 4

    Medium

  • Ingredients

    • A drizzle of olive oil

    • 1 onion, diced

    • 2 celery sticks, diced

    • 2 tsp ground tumeric

    • 1 tsp mild curry powder

    • 300g basmati rice

    • 800ml vegetable stock

    • 500g yellow smoked haddock, skinned (your Morrisons fishmonger can do this for you)

    • 500ml whole milk

    • 4 eggs

    • 2 tbsp yoghurt

    • Salt and pepper

    • A handful of flat leaf parsley, roughly chopped

    • 2 spring onions, sliced

    • 4 lime wedges to garnish

  • Directions

    Drizzle the olive oil into a high-sided frying pan or large saucepan and place over a medium heat.

    Add the diced onion and celery and sauté for 5 minutes.

    Add the turmeric and curry powder, cook for 1 minute.

    Add the rice and stir to evenly coat the grains in the spices.

    Add the vegetable stock, bring to the boil, then reduce to a simmer. Cover for 12 minutes whilst occasionally stirring.

    If the pan starts to dry out add a little more stock or water. Test the rice is cooked (it should still have a little bite to it) and set to one side.

    Meanwhile, place the smoked haddock in a saucepan. Cover with the milk and top up with water to cover the fish if needed.

    Bring to the boil, then reduce to a simmer for 10 minutes. Once cooked, drain and set the haddock to one side to cool slightly.

    Place the eggs in a pan of cold water, cook/boil for 10 minutes, then plunge the eggs into a bowl of cold water.

    Flake the haddock into the cooked rice and stir to combine.

    Add the yoghurt, chopped flat leaf parsley and season. Stir through the rice and haddock.

    Peel the eggs and slice into quarters.

    Spoon the kedgeree into warm serving bowls and garnish with the egg quarters, sliced spring onions and a wedge of lime.

    Serving suggestion

    This is a great brunch dish or light lunch. Can be served warm or cold.