Monday, 15 April 2013

K is for Kedgeree

                

                   Try something a little different with this recipe for your children!


You will need :

  • 400g of smoked haddock, skinned
  • 300g of long grain rice
  • 2 shallots, peeled and finely chopped
  • 1 leek
  • 1 celery stick, finely sliced
  • 1 garlic clove, chopped
  • 0.5 tsp of mild curry powder
  • 1 pinch of saffron
  • 4 eggs
  • 700ml of fish stock
  • 50g of unsalted butter
  • 2 tsp of fresh coriander, chopped
  • 1 lemon, cut into wedges
  • 1 dash of vegetable oil
  • 1 pinch of salt
  • 1 pinch of black pepper


    Dice the fish into 2cm cubes and set aside
     
    Preheat the oven to 200°C/gas mark 6
     
    Trim the dark green top off the leek and wash thoroughly under cold water. Slice finely and set aside
     
    Place a large pan over a medium heat and once hot, add the oil and butter
     
    Once the butter is bubbling, add the shallot, leek, celery and garlic and cook for 2 minutes, stirring continuously - so as not to colour
     
    Wash the rice 3-5 times under cold running water. Drain and allow to stand for 15 minutes. Add the washed rice to the pan, stir and cook for 1 minute

    Add the saffron, curry powder and fish stock. Bring to a simmer and cover with a lid. Transfer the pan to the oven and cook for 15 minutes
     
    Meanwhile, bring a pot of water to the boil. Gently lower in the eggs and continue to boil for 10 minutes. Remove and allow to cool, then peel and slice

    Once the rice is cooked, remove the pan from the oven and add the smoked haddock
     
    Place the lid back on and leave for 3-5 minutes to steam the fish. Then, gently fold the coriander and egg through the rice. Season with salt and pepper
     
    Divide the kedgeree across 4 bowls and serve with a few lemon wedges



    Recipe from www.greatbritishchefs.com
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