EASY MACKEREL KEDGEREE
Healthy comfort food. Brown rice and peas to balance the mild spiciness; fresh spinach as a foil for the mackerel + an egg or two. Adapted from Nigel Slater
Provided by Rachel Page
Categories Dinner
Time 1h
Yield 4
Number Of Ingredients 10
Steps:
- Heat the oil in a large, heavy saucepan - I used a Le Creuset casserole. Add the onion and stir well. Now put a lid on the pan and turn the heat right down, allowing the onions to gently cook for about 5 minutes.
- Stir in the curry paste and cook gently for 1 minute.
- Get a small jug of tap water to hand - you will need this in a minute.
- Tip the cooked brown rice into the pan and stir well. At this stage you are heating the rice through and you don't want it to stick so use the water to add a splash every now and then.
- Gently stir through the peas followed by the spinach, allowing the spinach to wilt in the heat.
- Now break up the mackerel fillets into large-ish pieces.
- When the rice mixture is fully heated through, turn off the heat and gently toss the mackerel through the rice. At this stage, give it a good squeeze of lemon juice and check for seasoning. Now lay the eggs on top of the rice mixture and return the lid to the pan. Leave for 5 minutes or so while you gather the diners to the table .....
SMOKED MACKEREL KEDGEREE WITH SOFT-BOILED EGGS
A truly classic comfort food recipe, this smoked mackerel kedgeree takes just 10 minutes to prep. Top with soft-boiled eggs and plenty of spices
Provided by Rosie Birkett
Categories Dinner, Main course, Supper
Time 55m
Number Of Ingredients 20
Steps:
- Pour 500ml boiling water over the fish fillets and set aside. Heat the oil in a large, heavy-bottomed frying pan over a medium-high heat. Add the coriander seeds, curry leaves and mustard seeds, and cook until the seeds start to crackle, about 1 min or so. Add the onion, carrot, leek, coriander stalks, bay leaf and a pinch of salt, turn down the heat and cook for 8-10 mins. Add the garlic and cook for 2 mins more.
- Add the rice and stir-fry for a few mins, making sure that it doesn't stick. Drain the mackerel water into the pan, then stir in the spices and increase the heat. Bring to the boil, then turn the heat down low, cover and cook for 15-20 mins. Remove from the heat and leave the rice to steam- cook with the lid on for 15 mins. (If the rice is still not cooked through, add some water and return to the heat for a few mins.)
- Peel and discard the mackerel skin. Flake up the flesh and stir it into the rice along with the cooked peas and butter - the mackerel should be warmed through by the residual heat - but if not, return to the heat for a couple of mins, stirring so it doesn't stick. Mix in the lime juice, then chop up two of the eggs and stir through.
- Serve topped with the remaining eggs cut into quarters, the coriander leaves and some pepper.
Nutrition Facts : Calories 878 calories, Fat 50 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 7 grams sugar, Fiber 7 grams fiber, Protein 51 grams protein, Sodium 3.2 milligram of sodium
VALENTINE WARNER'S SPECIAL KEDGEREE
A dish that can be eaten for brunch, lunch or dinner - Valentine Warner's kedgeree recipe combines smoked haddock, soft boiled eggs and rice that's flavoured with Indian spices.
Provided by Valentine Warner.
Categories Smoked salmon recipes
Time 50m
Yield Serves 4
Number Of Ingredients 14
Steps:
- Put the milk, 150ml water and 1 bay leaf into a large saucepan with a lid over a low heat and bring it to a gentle simmer.
- Put the haddock in the saucepan, skin-side down. Once it returns to a simmer, poach it gently with the lid on for 3-4 minutes, ensuring the fish doesn't lose its translucence completely. Turn off the heat and lift the fish out very gently. The fillets should easily separate into large chunks. Flake the chunks into bite-size pieces with a fork onto a plate. Discard any bones and skin, then set aside.
- Pour the poaching liquid into a jug to cool, adding extra water to make it up to 250ml, if necessary.
- Melt the butter in a medium pan with a lid over a medium heat, then add the onion with the remaining bay leaf and the cardamom seeds. Fry for 10 minutes or so, stirring regularly, until the onion is very soft and a deep golden colour. Sprinkle in the turmeric and curry powder and cook for 1-2 minutes, then remove to a plate.
- Tip the rice into the pan, pour in the 250ml poaching liquid and add the saffron, if using. Put a lid on the pan and bring it up to a brisk simmer, then turn down the heat so it's barely simmering with the lid on. Cook the rice for 11 minutes without removing the lid. Turn off the heat, lift off the lid and put a once-folded napkin or tea towel over the pan before returning the lid as snugly as possible for 8 minutes.
- While the rice is cooking, cook the eggs in a medium saucepan of water at a gently rolling boil for 6-7 minutes (for a soft set). Drain, then briefly rinse under cold running water before peeling.
- Remove the lid and napkin/tea towel from the rice pan, then fluff up the rice gently with a fork. Put the pan over a low-medium heat. Add the onions and stir in thoroughly. Do the same with the haddock, lime pickle (if using) and chopped fresh herbs, taking care to keep the fish flakes as large as possible.
- When everything is warmed through, season to taste with salt and pepper. Divide the kedgeree among 4 plates, then crown each with a soft egg cut in half and well seasoned. Garnish each plate with a lemon wedge and drink a strong gin and tonic alongside.
Nutrition Facts : Calories 450kcals, Fat 21.2g (10.7g saturated), Protein 32.6g, Carbohydrate 31.2g (5g sugars), Fiber 1.9g
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KEDGEREE WITH SMOKED MACKEREL | RECIPE | CUISINE FIEND
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Cuisine BritishTotal Time 1 hrCategory Breakfast
- Place the eggs in a pan with cold water, bring to the boil and cook for 5 minutes. Plunge into cold water, peel and set aside.
- Melt the butter in a large pan with a lid, add the chopped onions when the butter is foaming, turn the heat down and cook for about 10 minutes until soft and translucent. Add the spices, stir well and cook for a minute. Add the rice and stir in to coat it with the butter and spices. Pour in 400ml cold water and bring to the boil. Turn down to simmer, cover with the lid and cook for 10 minutes without lifting the lid.
- Take it off the heat and leave covered for another 10 minutes. It should have absorbed all the liquid by then – if it hasn’t, stir it about to the bottom of the dish and leave uncovered for a couple of minutes.
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5/5 Category MainCuisine BritishTotal Time 45 mins
- Heat the oil in a large saucepan and add the chopped onion, and the chilli if using. Cook over a gentle heat for several minutes until soft and just starting to brown. Add the ginger, curry powder, garam masala, turmeric and mustard seeds, if using. Cook for a couple more minutes until fragrant.
- Add the rice and give it a good stir around, then add the vegetable stock. Bring to a simmer then turn the heat right down and cover with the pan lid, cook for 15 minutes until the rice is tender and has absorbed the stock.
- Meanwhile cook the eggs in boiling water for 61⁄2 minutes. Rinse under cold water until cool enough to handle and peel. Once the rice is cooked, toss the peas through the rice, remove from the heat, cover and set aside for 5 minutes.
- Discard the skin from the mackerel fillets and break into large flakes,then mix gently through the rice. Cut the eggs into quarters and serve on top of the kedgeree. Scatter over the chives, drizzle with yogurt and serve with the lemon wedges to squeeze over.
SALMON AND EGG KEDGEREE RECIPE | DELICIOUS. MAGAZINE
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5/5 (2)Total Time 40 minsCategory Kedgeree RecipesCalories 603 per serving
- Heat the oven to 220°C/200°C fan/gas 7. Pour 650ml cold water into a roasting tray with the lime leaves, lemongrass and salmon. Cover with foil. Poach in the oven for 15 minutes until the salmon easily flakes.
- Drain the poaching liquid into a jug and set the salmon aside, still covered with foil. Melt the butter in a large heavy-based pan with a tight-fitting lid. Add the oil and onion and cook over a low-medium heat for 5-8 minutes to soften.
- Add the ginger and spices and gently fry with the onion for a few minutes until fragrant. Add the rice and stir to coat. Pour in the reserved poaching liquid and lime leaves (top up with extra water if it’s less than 650ml) and cover with the lid.
- Simmer for 15 minutes over a low heat until the rice is tender. Turn off the heat, remove the lid and fluff up the rice with a fork. Wrap the lid in a clean tea towel and return it to the pan to seal it (the tea towel helps to absorb any extra liquid from the rice, so it won’t turn soggy before serving).
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5/5 (2)Total Time 30 minsCategory Main MealsCalories 660 per serving
- Boil the rice in plenty of water until it's just tender, stirring every few minutes. When it's cooked, drain any excess water, and set aside.
- Meanwhile, boil the eggs in their shells for around 10-11 minutes. Drain away the boiling water, and rinse the eggs a few times in cold water. Set aside until they're cool enough to touch.
- While the rice and eggs are cooking, heat a dash of oil in a large frying pan, and add the sliced onion, ginger, garlic and smoked tofu. Cook over a medium heat for 5 minutes or so, until the onion is soft. Add the curry powder, smoked paprika, crumbled stock cube (or just salt, if you don't have stock cubes), and plenty of black pepper. Cook for a minute or two longer.
- When the rice is cooked, add it to the pan with the tofu, along with a good knob of butter and a splash of water. Mix well, and allow to cook over a gentle heat until the butter has melted and coated the rice nicely.
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- Add the stock or water and simmer until the rice is soft and all the liquid has been absorbed, about 10 minutes, add the peas.
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- Rinse the rice with cold water until it runs clear, then add it to the pan together with a cup and a quarter of water.
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