Gordon's kedgeree
Gordon Ramsay's recipe won the challenge against a reader in olive magazine with his version of a classic
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 10 mins
Cook 30 mins
- Bring 750ml water and the bay leaves to a simmer in a large frying pan, put in the haddock skin-side up and simmer for 5 minutes or until the fish feels flaky and is cooked through. Remove with a fish slice and drain on a plate. Reserve the cooking liquid.
- In a second pan, melt the butter, add the garlic and onion and gently fry for a couple of minutes. Add the ginger, curry powder, mustard seeds and tomatoes and cook for a further 3 minutes.
- Add the rice, stir a couple of times to coat it in butter, then gradually add the lemon juice and cooking liquid, stirring well after each addition. This should take about 20 minutes.
- Carefully pull the skin off the haddock and flake the flesh, checking for any bones, and stir into the rice along with the yogurt.
- Divide the kedgeree between 4 warmed serving plates, sprinkle on the coriander and chilli, top with the eggs and season with salt and pepper. Serve.
Per serving
661 kcalories, protein 47.5g, carbohydrate 46.2g, fat 33.1 g, saturated fat 16.8g, fibre 2.3g, salt 4.16 g
Recipe from olive magazine, February 2010.
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http://www.bbcgoodfood.com/recipes/259625/
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Ingredients
- 2 bay leaves
- 700g undyed smoked haddock fillets, pin-boned
- 110g butter or ghee
- 1 garlic clove , peeled and finely chopped
- 1 medium onion or 1 bunch of spring onions, finely chopped
- a thumb-sized piece of root ginger , peeled and grated
- 2 tbsp curry powder
- 1 tbsp mustard seeds
- 2 tomatoes , seeded and chopped
- 170g long grain rice or basmati rice
- 2 lemons , juiced
- 100g natural yogurt
- 2 good handfuls of coriander , leaves only, chopped
- 1 red chilli , seeded and finely chopped
- 4 large eggs , boiled but yolks left soft (about 5 mins) and halved
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Caramelised pineapple compotes
Impress your guests with Gordon Ramsay’s intensely flavoured fruit purée topped with yogurt and shavings of iced fruit granita
2
ratings
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 10 mins
Cook 30 mins
Ingredients
- 2 bay leaves
- 700g undyed smoked haddock fillets, pin-boned
- 110g butter or ghee
- 1 garlic clove , peeled and finely chopped
- 1 medium onion or 1 bunch of spring onions, finely chopped
- a thumb-sized piece of root ginger , peeled and grated
- 2 tbsp curry powder
- 1 tbsp mustard seeds
- 2 tomatoes , seeded and chopped
- 170g long grain rice or basmati rice
- 2 lemons , juiced
- 100g natural yogurt
- 2 good handfuls of coriander , leaves only, chopped
- 1 red chilli , seeded and finely chopped
- 4 large eggs , boiled but yolks left soft (about 5 mins) and halved
Per serving
661 kcalories, protein 47.5g, carbohydrate 46.2g, fat 33.1 g, saturated fat 16.8g, fibre 2.3g, salt 4.16 g
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05 April 2010
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