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Kedgeree with smoked haddock & cod loin (Serves 2)

September 16, 2017

 

A friend of mine gave me the idea for this recipe.  He cooked it one evening for me a few years back and recently attempted to recreate it with bits an pieces I had in my fridge to have for dinner during my ‘healthy week’.  I love the texture and flavour of this dish, its certainly something that I will make more often. The recipe i use is less of the traditional as it was more about what I had in my fridge that needed to be used up, over what should go into the dish.

 

Ingredients:

  • 350g x smoked haddock and cod loin (one large fillet of both),

  • 2 x boiled eggs,

  • 120g x basmati and wild rice (soaked for 30 minutes in cold water and drained),

  • 1 x cup of hot water,

  • 1 x large chopped onion,

  • 2 x garlic cloves (crushed),

  • ½ x tsp of chilli flakes,

  • 1 x tsp of garam masala,

  • 3 x cardamon pods with seeds removed,

  • Handful of green beans,

  • 100g x chestnut mushrooms,

  • 1 tsp of fresh chopped parsley,

  • Salt and pepper to taste.

Method:

  1. In a non stick pan, heat some oil, cardamon seeds and chilli flakes for 2 minutes on a low heat,

  2. Add the onions, garlic and heat until nice and soft,

  3. Add the rice, hot water, stir and bring to the boil.  Once the water is boiling, place a lid on the pan, turn the heat down and cook for a further 20 to 25 minutes.  Do not lift the lid for the duration,

  4. When there is 15 minutes left for the rice to cook, set up the steamer (or packet instructions e.g. boil in pan of water), add the fish to steam for 15 minutes,

  5. In the last 5 minutes of the fish cooking add the mushrooms and beans to the steamer,

  6. Stir the rice, and check there is no excess water (which it shouldn’t have),

  7. Carefully flake the fish into the rice, then chopped mushrooms, beans and stir,

  8. Spoon into plates and add the sliced boiled egg, seasoning and the a sprinkle of fresh parsley,

  9. I like to drizzle some chilli oil on top for an extra kick.

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