Archive for the ‘chutney’ Category

Kedgeree (Kate Young)

September 29, 2017

Ingredients
500ml water
1 onion – roughly chopped
1 small carrot – roughly chopped
1 stalk celery – roughly chopped
1 bay leaf
5 black peppercorns
300g smoked haddock (undyed)
2tbsp butter
3 small brown onions

2 cloves garlic
1tsp turmeric
1tsp ground cumin
1tsp ground coriander
1tsp fennel seeds
3 crushed cardamom pods
180ml double cream
250g basmati rice
Parsley
5 eggs
Mango chutney

1 Put the chopped vegetables, peppercorns and the bay leaf in the wide-bottomed pan with the haddock. Cover with the water and bring to the boil on the stove. As soon as it comes to the boil, turn the heat off and set it aside it to cool – the fish will finish cooking as it does so.

Pour the rice into the medium saucepan. Rinse and drain the rice three times in cold water. Add fresh water to the pan until it sits one knuckle higher than the top of the rice. Cover, bring it to the boil, then turn down to a low simmer and cook until the water is at the level of the rice. This should take around 8-10 minutes. Turn the heat off and leave the lid on tightly, covering the pan with a tea towel if it isn’t a snug fit. Leave to steam in the pan for fifteen minutes. Fluff the rice with a fork.

3 Chop the onions into fine slices and mince the garlic. Heat the butter until foaming in the frying pan and add the onions and garlic. Fry until soft and translucent. Add the spices and fry for another two minutes. Add 300ml of the fish cooking water and reduce the liquid by half. Finally, add the cream and reduce until thick.

4 Meanwhile, put the eggs in cold water and boil them to your taste – for this recipe, I like them cooked for five minutes after the water comes to the boil. Run them under cold water and peel them.

Tip the rice into the sauce and stir through so that each grain is coated. Flake the fish in and stir this through too. Serve immediately with mango chutney, parsley and a peeled, sliced egg on each plate.

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