Kedgeree

Recipe uploaded by

John Torode

1 rating

Recipe by John Torode

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1. Video tutorial: Knife skills

1. For the rice, heat the oil in a large, lidded pan, add the onion, then gently fry for 5 mins until softened but not coloured. Add the spices, season with salt, then continue to fry until the mix start to go brown and fragrant; about 3 mins.
2. Add the rice and stir in well. Add 600ml water, stir, then bring to the boil. Reduce to a simmer, then cover for 10 mins. Take off the heat and leave to stand, covered, for 10-15 mins more. The rice will be perfectly cooked if you do not lift the lid before the end of the cooking.
3. Meanwhile, put the haddock and bay leaves in a frying pan, cover with the milk, then poach for 10 mins until the flesh flakes. Remove from the milk, peel away the skin, then flake the flesh into thumbsize pieces. Place the eggs in a pan, cover with water, bring to the boil, then reduce to a simmer. Leave for 4½-5 mins, plunge into cold water, then peel and cut the eggs into quarters. Gently mix the fish, eggs, parsley, coriander and rice together in the pan. Serve hot, sprinkled with a few extra herbs.

BERRY NICE BREAKFAST SMOOTHIES

Blitz 1 tbsp clear honey, 1 tbsp rolled oats, 1 banana, 2 handfuls frozen mixed berries, 100ml Greek yogurt, 100ml apple juice and 100ml milk until smooth.

PER SERVING

506 kcalories, protein 28g, carbohydrate 71g, fat 14 g, saturated fat 3g, fibre 2g, salt 1.71 g

Latest comments and suggestions

• alison

  07 May 2009

  alison commented on this recipe

  Try basmati rice instead of easy cook - it really adds to the flavour of the dish.. for best results cook one measure of rice to one measure of water, put the lid on and cook on a low heat for ten minutes and then switch of the heat (leaving the lid on) and let it steam for a further 3-5 minutes. The trick with this method is not to stir the rice during the cooking process as it will become sticky. You will find you can fluff the rice up with a fork after it's cooked - there's no draining or rinsing involved, which means the rice keeps it's flavour.

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• Jules

  07 May 2009

  Jules commented on this recipe

  What a fantastic recipe! Loved the flavour of the fresh herbs. Cooking the rice as directed in the recipe really does work, no matter how improbable it seems. Will definitely do this again, very soon, even the fussy kids loved it!

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• Natalie

  26 July 2009

  Natalie rated this recipe

  

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• Andy

  05 September 2009

  Andy commented on this recipe

  easy to make, great way to get kids eating fish, only change I'd make is to reduce the curry powder slightly, it overpowered the taste of the fish. other than that a great hit, will make again.

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Ingredients

• 300g undyed smoked haddock fillet, skin on
• 2 bay leaves
• 300ml milk
• 4 eggs
• handful chopped parsley
• handful chopped coriander

FOR THE RICE

• 2 tbsp vegetable oil
• 1 large onion , finely chopped
• 1 tsp ground coriander
• 1 tsp ground turmeric
• 2 tsp curry powder
• 300g easy-cook long grain rice , rinsed under running water

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 35 mins

Ingredients

• 300g undyed smoked haddock fillet, skin on
• 2 bay leaves
• 300ml milk
• 4 eggs
• handful chopped parsley
• handful chopped coriander

FOR THE RICE

• 2 tbsp vegetable oil
• 1 large onion , finely chopped
• 1 tsp ground coriander
• 1 tsp ground turmeric
• 2 tsp curry powder
• 300g easy-cook long grain rice , rinsed under running water

PER SERVING

506 kcalories, protein 28g, carbohydrate 71g, fat 14 g, saturated fat 3g, fibre 2g, salt 1.71 g

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