Spicy Vedgeree Recipes

SPICY 'VEDGEREE'

Steps:

• Rinse the rice under cold running water, rubbing with your fingers to remove any excess starch. Cook following pack instructions, then drain well.
• Bring another pan of water to a simmer. Cook the green beans for 2 mins, then transfer to a bowl with a slotted spoon and set aside. Boil the eggs in the pan for 7 mins, then drain and transfer to a bowl of cold water to cool.
• Meanwhile, heat the oil in a large frying pan over a medium heat. Fry the onions for 10-15 mins until golden. Add the garlic, curry powder, turmeric and bay leaves and cook for 1 min more. Stir in the spinach, tomatoes and a splash of water and cook for another 5 mins until the spinach has wilted.
• Fold the cooked rice and green beans through the spinach mixture and cook for a few minutes until the rice is warmed through. Drain and gently peel the eggs, then slice in half.
• Top the rice mixture with the eggs, coriander and chilli. Serve the vedgeree with the lemon wedges on the side for squeezing over.

HOT AND SPICY VEGETABLES

Steps:

• In a small bowl, combine the first 4 ingredients; set aside.
• Separate broccoli in to flowerets; cut stalks into ¼-inch slices; set aside.
• Heat oil in a wok or large nonstick skillet at medium-high heat until hot.
• Add in onion; stir-fry 2 minutes; add in broccoli and carrot; stir-fry until crisp-tender.
• Add in mushrooms; stir-fry 2 minutes.
• Stir in cornstarch mixture; cook, stirring constantly, until thickened.

SPICY MIXED VEGETABLES

Steps:

• Cut the red pepper into strips and place the strips face down on a piece of foil paper placed on a broiling rack. Broil until the skin blisters. Place in a bag and seal. When the peppers have cooled, peel off the skin. Cut the strips into one-inch pieces and set aside.
• Meanwhile, heat the oil in a skillet and add the squash and zucchini. Brown lightly on both sides. Steam the fava beans.
• Add the garlic and red pepper flakes to the zucchini and cook for two to three minutes, stirring. Add the fava beans, peppers and basil leaves. Stir fry for a minute. Serve hot or cold.

SUPER SPICY KEDGEREE

Steps:

• Put the rice in a pan with the boiling water and cook for 10 mins. Once cooked switch off and drain.
• At the same time put the eggs in another pan with cold water. Bring to the boil and simmer for 8 mins. Drain and fill pan with cold water to cool the eggs.
• Put the fish in another pan with enough cold water to cover. Add bay leaves and peppercorns, bring to the boil and turn down heat. Poach for 5 mins, then leave pan to cool. Lift out the fish and flake.
• Chop onions, garlic and ginger whilst rice is cooking. Heat oil in another pan and gently fry onions for 5 mins until softened. Add garlic and ginger and cook for a further 2 minutes. Add mustard seeds, cumin seeds, cardamoms, curry powder and cook gently for a couple of minutes then add lemon juice and flesh.
• Add rice and flaked fish to the spice mixture and heat gently making sure it is well combined. Stir in chopped parsley. Pile onto serving dish.
• Peel eggs and cut into quarters lengthwise and place on top of the rice mixture.