Are you bored with having the same old cereal everyday? Unimpressed with toast? Well maybe it’s time to shake things up a bit, push the boat out and try something different for a change.
We strongly suggest having a go at… kedgeree! Before you turn up your nose or say ‘but surely you would have that for dinner’, hear us out. Kedgeree is a delicious rice dish with historical links to Indian cuisine, has been a popular meal since the Victorian era and was traditionally eaten for breakfast (they didn’t have poptarts back then)!
Ingredients (serves 2):
- 200g smoked haddock
- 150ml milk
- 150ml water
- A bay leaf
- 1 small onion, diced
- 1 tablespoon of butter
- Half a tablespoon of curry powder
- 150g rice
- Pinch of salt and pepper
- 50g frozen garden peas, defrosted
- Small bunch of fresh coriander, chopped roughly
- 2 eggs, boiled
- Poach the fish in the milk and water with the bay leaf for ten minutes. When cooked, remove the fish (saving the liquid) and flake it up when it has cooled down.
- In a frying pan soften the diced onion in the butter. Add the curry powder, mix and then add the rice. Stir the rice and allow it to cook for a couple of minutes and then add 150ml of the poaching liquid.
- Bring to the boil and then simmer until the rice is done, adding more poaching liquid if neccessary. Season with salt and pepper, add the peas and mix in the flaked fish and half the coriander. Peel the eggs and cut into quarters, stir through the rice mixture very gently.
- Scatter the remaining coriander on top and serve!
Ruth Pengelly and Susie Elcock
Image: Susie Elcock