Kedgeree for the brain
NEW Year, new you – and it’s all about health and memory boosting.
Apparently, boiled or baked fish eaten twice weekly is great for increasing brain power and this recipe has it all – it’s tasty, healthy and delicious.
400g smoked haddock 200g giant prawns (without shell) 400ml semi-skimmed milk ½ lemon in slices 1 bay leaf 50g butter 1 tbsp olive oil 1 large onion, chopped 2 tsp curry powder 175g Basmati rice 100g chopped spinach 4 large hard boiled eggs, chopped 2 tbsp coriander or flat leaf parsley
You will need a 10in x 7in heatproof dish.
Pre-heat oven to 170°C
Place the fish, skin side down, in a shallow frying pan, add 100ml of the milk, spinach, bay leaf and lemon slices, and simmer.
Add the prawns and gently poach for five minutes.
Strain off the fish, reserving the milk, and flake the flesh (discard the bay leaf, lemon and any bones). Set aside the flaked fish along with the prawns.
Melt the oil and butter in a small pan, add the onion and stir in the curry powder and rice, stirring to coat.
Add the fish liquor and the rest of the milk.
Cover and simmer for 15 minutes, if necessary add a little boiled water from time to time to prevent the mixture from sticking.
Remove from the heat and fold in the fish and chopped eggs.
Arrange the prawns on top along with the herbs for decoration.
Bake in the oven for 10 minutes before serving and enjoy.
Lesley and her husband, Roberto, own Roberto’s Italian on Ocean Plaza, for more of Lesley’s recipes pop by and say hello, or go to www.ritaliandiner.co.uk