Kedgeree
Our version of the ever popular kedgeree makes an ideal summer supper, or delicious weekend breakfast. It can also be served cold and would make a welcome addition to any picnic.
Super quick and easy to prepare, our kedgeree is packed full of protein from the haddock and egg and rich in fibre from the brown rice. Peas contains plenty of vitamin C, and turmeric, perhaps the mostly highly revered spice, is full of valuable antioxidants and has valuable inflammatory properties.
If possible try to find undyed haddock (the haddock in the below image is dyed)
120g smoked haddock
150g cooked brown rice
70g frozen peas (leave to defrost)
1 egg boiled, sliced
90 ml milk (of your choice)
2 spring onions
1 teaspoon curry powder
1/2 teaspoon turmeric
1 onion chopped
1cm ginger
Method:
1. Pre heat the oven to 180 degrees.
2. Start by cooking your rice as per packet instructions - or defrost if you have some in the freezer.
3. Next place the fillet of fish into a piece of tin foil. Add a splash of milk to help it cook/keep moist (approx 90ml). Scrunch the tin foil into a parcel around the fish and place into the oven for 10-15 minutes - until cooked through. Keep the milk back for later.
4. Place your egg into a pan of boiling water and cook for 4-5 minutes until soft boiled.
5. Soften the chopped onion in a generous knob of butter or coconut oil and cook until soft. Add in the grated ginger, turmeric and curry powder and cook out for about a minute.
6. Add the cooked rice, milk (which will now only be a few tablespoons), flaked cooked fish and defrosted peas. Bring all together.
7. Sprinkle over the spring onions and heat through for the last time.
8. Stir through the sliced egg for serving. Enjoy cold or hot.
