Delias Kedgeree My Low Fat Version Recipes

DELIA'S KEDGEREE, MY LOW-FAT VERSION.

Steps:

• First place the haddock in a saucepan & cover with 1 pint (570ml) cold water. Bring to a simmer and cook gently. Depending on the thickness of the fillets this can take 5 mins. Drain the water into a measuring jug. Transfer the haddock to a dish, cover with foil and keep warm.
• Put the oil in saucepan and soften the onion for 5 mins. Stir in the curry powder and cook for half a minute, then stir in the measured rice and add 16 fl.oz (450ml) of the haddock cooking water. Stir once then, when it comes up to simmering point, cover with a tight-fitting lid and cook, very gently, for 20 mins or until the rice is tender.
• Flake the fish and add it and the eggs, parsley and lemon juice to the rice.
• Cover the pan with a tea towel and leave for 5 mins to warm through the added ingredients before serving.

KEDGEREE

Steps:

• Simmer the haddock in 4 cups salted water for 10 to 15 minutes, but don't over cook. Drain the fish, saving the cooking water. Remove the skin and bones, and flake the fish, keep hot.
• Fry the onion gently in the butter with the garam masala and turmeric until softened.
• Cook the rice in the haddock water until tender, then drain and allow to dry out a little. Add the spiced fried onion to the rice and fold in the flaked fish and the roughly chopped eggs. Pour in the cream and add the quartered eggs. Season with salt, pepper and parsley.

EASY KEDGEREE

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.

BUTTERY KEDGEREE

Steps:

• Place the haddock fillets in a saucepan and cover them with 2 cups cold water. Bring to the boil, lower the heat, put on a lid, and simmer gently for about 8 minutes.
• Drain off the water into a large measuring cup and reserve. Transfer the haddock to a dish, cover with foil and keep warm.
• Using the same saucepan, melt 2 oz of the butter and soften the onion in it for 5 minutes. Next stir in the curry powder, cook for half a minute, then stir in the rice and add 2 cups of the haddock cooking water.
• Stir once and, when it comes to a simmer, cover with a tight-fitting lid and cook gently, for 15 minutes or until the rice grains are tender.
• When the rice has been cooking for 10 minutes, remove and discard the skins from the fish and flake the flesh.
• When the rice is ready, remove it from the heat and fork in the flaked fish, hard-boiled eggs, parsley, lemon juice and the remaining 2 oz butter.
• Cover the pan with a folded dish towel and place it on very gentle heat for 5 minutes.
• Tip the kedgeree quickly on to a hot serving dish, season to taste and serve.