Meal Time Monday's - Kedgeree

Kedgeree    - (Serves 2)

If you want something a little different at breakfast time - or for a brunch - this healthy kedgeree recipe is a must. 

Benj, our nutritional expert at the studio is a big fan of this dish and uses it in his detoxification programme. Even if you aren't usually a fish lover the delicate mixture of flavours will have you coming back to this recipe again and again. You could also try this recipe with oily fish like salmon or tuna, with a little more curry powder to spice things up. 

Here’s how you make it:

Ingredients:

·         3 or 4 cups Organic Brown rice

·         2 large smoked Haddock fillets

·         3 large boiled eggs

·         1/2 a red onion

·         3 handfuls of spinach

·         4 spring onions

·         1 Red chilli

·         1 Handful chopped parsley

·         1 Cup of garden peas

·         10-12 Black or green olives

·         1 tablespoon of turmeric

·         1 teaspoon of cumin

·         1 teaspoon crushed coriander seeds

·         3 tablespoons of olive oil

·         2 cloves of garlic

How to make it:      

                                                        

Start by setting the rice up in a pan to simmer as this will take the longest to cook. Add as much water as required to cover the rice and include the turmeric in doing so. This will take approximately 15 to 20 minutes to cook or until the husk of the rice has opened. Taste to check.

In the meantime start to prepare the vegetables and spices. Slice the red onion, spring onion, garlic, chilli and roughly chop the parsley.

The cumin and coriander seeds can be ground with a pestle and mortar until fine.

For the haddock, place some foil in a baking tray and place the haddock fillets on top. Season the Haddock, adding a splash of milk or water, just for moisture. This will take only 10 – 12 minutes to cook on a medium/high heat (160 c).

Next using a wok or large pan, sweat off the onions, spinach, garlic and chilli, in a little olive oil. Add in the ground spices and leave the pan to the side. This is the perfect time to boil the eggs. They should take about 3-4 minutes. 

Now the rice should be done, you can drain or the water and add the beautifully yellow rice to the pan with the onions etc. adding the peas which will only need heating through. The eggs will need to be peeled and crushed and also added to the mixture.

To finish the dish finally add the haddock which you have pre-flaked and finish with parsley. Stir the Kedgeree through and serve.

Enjoy! If you have any feedback on our recipes then please contact us at the studio.