Clas­sic kedgeree

Easy Cook - - EVERYDAY EGGS -

Serves 6 Prep 15 mins Cook 30 mins 35p a por­tion 324 kcals, 13g fat, 3g sat. fat, 2g sugar

3 tbsp veg­etable oil 1 large onion, finely chopped 1 tsp ground co­rian­der 1 tsp tumeric 2 tsp curry pow­der 200g long-grain rice, rinsed un­der cold wa­ter 6 eggs 400ml milk 300g un-dyed smoked haddock 2 bay leaves small hand­ful co­rian­der and pars­ley, chopped

Heat the oil and cook the onion in a pan with a well-fit­ting lid un­til soft but not coloured. Add the spices and some salt and con­tinue to cook un­til golden and fra­grant, about 4 mins. Sprin­kle over the rice and stir it well so that all the grains are coated. Stir in 400ml wa­ter, in­crease the heat, cover the pan, then bring to the boil. Once boil­ing, turn to a sim­mer and cook for 10 mins. Turn the heat off and leave to steam, cov­ered, for 20 mins. The rice should be per­fectly cooked if you don’t lift the lid be­fore the end of the time.

Place eggs in a pan and cover with cold wa­ter, and bring to the boil. Sim­mer for 3 mins for soft, or 5- 6 mins for hard-boiled. Plunge into cold wa­ter, peel, then quar­ter.

Mean­while, pour the milk over the haddock in a pan and bring to a gen­tle sim­mer. Poach for 5- 8 mins un­til cooked through and flesh flakes eas­ily. Re­move from the milk, peel off and dis­card the skin and flake the fish. Stir fish, herbs and sea­son­ing into the rice. Top with the eggs.

This is all about the won­der­ful ƃCXQWT QH VWTOGTKE CPF EQTKCPFGT CPF VJG UOQM[ JCFFQEM YKVJ soft-boiled eggs

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