EASY KEDGEREE
A pared-back take on kedgeree, this simple yet delicious five-ingredient recipe is also low in fat and calories
Provided by Tom Kerridge
Categories Dinner
Time 40m
Number Of Ingredients 5
Steps:
- Heat the oven to 180C/160C fan/gas 4. Heat an ovenproof saucepan or flameproof casserole over a medium heat and toast the curry powder for 1 min. Stir in the rice to coat it in the curry powder, then pour over the stock. Bring to the boil, then lay the haddock on top. Cover. Cook in the oven for 30 mins.
- Carefully remove from the oven. Leave to rest for a minute, then stir through the peas while breaking up the haddock and fluffing the rice. Season to taste, then serve.
Nutrition Facts : Calories 405 calories, Fat 2 grams fat, SaturatedFat 0.4 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 31 grams protein, Sodium 2 milligram of sodium
ULTIMATE KEDGEREE
There are a million versions of kedgeree, but we reckon this is the best and easiest of the lot
Provided by Angela Nilsen
Categories Breakfast, Buffet, Lunch, Main course, Supper
Time 45m
Yield Serves 4 (for a main course, or 8 as part of a buffet)
Number Of Ingredients 16
Steps:
- For the crisp onions, heat the oil in a frying pan, add the onions with a pinch of salt (which helps to stop them burning), then cook on a medium heat, stirring occasionally, until deep golden, about 20-25 mins. When done, spread on paper towels and leave to crisp up. While the onions are frying, put both fish in a frying pan with the chilli. Pour the milk over, cover and simmer for 4 mins. Take off the heat and let stand, covered, for 10 mins to finish gently cooking the fish.
- Meanwhile, heat the 3 tbsp oil in a deep frying or sauté pan (with a lid). Add the onion, curry leaves, cardamom and cinnamon and fry until the onion is soft and golden, about 7-8 mins, stirring often. Lift the fish from the milk with a slotted spoon, discard the skin and any bones, cover to keep warm and set aside. Make the milk up to 600ml/1pt with water. Rinse the rice in warm water in a colander, drain, then stir it into the onion. Keep stirring for 1 min so the rice is coated. Pour in the milk mix and stir in the turmeric. Bring to a boil, then simmer for 10 mins, covered, lowering the heat if it starts to stick on the bottom.
- When the rice is tender, remove from the heat, drop the butter on top so it melts in, then lay the whole pieces of fish on the rice. Cover and leave for the flavours to mingle. Meanwhile, put the eggs in a pan, cover with cold water and bring to the boil, then boil for 6 mins (for lightly boiled). Remove from the heat and plunge into cold water, cracking the shells against the side of the pan. Peel off the shells and quarter the eggs.
- To serve, break the fish into big pieces with a fork, throw in the coriander and stir gently to mix without breaking up the fish, adding the eggs at the end. Season, scatter crisp onions on top and serve with lime wedges for squeezing over.
Nutrition Facts : Calories 714 calories, Fat 33 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 67 grams carbohydrates, Fiber 1 grams fiber, Protein 41 grams protein, Sodium 4.42 milligram of sodium
SMOKED HADDOCK KEDGEREE
The perfect breakfast if you've overindulged the night before - warm and comforting with a strong yet soothing seafood flavour
Provided by Rick Stein
Categories Breakfast, Main course
Time 45m
Number Of Ingredients 12
Steps:
- Melt 50g butter in a large saucepan (about 20cm across), add 1 finely chopped medium onion and cook gently over a medium heat for 5 minutes, until softened but not browned.
- Stir in 3 split cardamom pods, ¼ tsp turmeric, 1 small cinnamon stick and 2 bay leaves, then cook for 1 minute.
- Tip in 450g basmati rice and stir until it is all well coated in the spicy butter.
- Pour in 1 litre chicken or fish stock, add ½ teaspoon salt and bring to the boil, stir once to release any rice from the bottom of the pan. Cover with a close-fitting lid, reduce the heat to low and leave to cook very gently for 12 minutes.
- Meanwhile, bring some water to the boil in a large shallow pan. Add 750g un-dyed smoked haddock fillet and simmer for 4 minutes, until the fish is just cooked. Lift it out onto a plate and leave until cool enough to handle.
- Hard-boil 3 eggs for 8 minutes.
- Flake the fish, discarding any skin and bones. Drain the eggs, cool slightly, then peel and chop.
- Uncover the rice and remove the bay leaves, cinnamon stick and cardamom pods if you wish to. Gently fork in the fish and the chopped eggs, cover again and return to the heat for 2-3 minutes, or until the fish has heated through.
- Gently stir in almost all the 3 tbsp chopped fresh parsley, and season with a little salt and black pepper to taste. Serve scattered with the remaining parsley and garnished with 1 lemon, cut into wedges.
Nutrition Facts : Calories 471 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 62 grams carbohydrates, Protein 34 grams protein, Sodium 3.23 milligram of sodium
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