SMOKED MACKEREL KEDGEREE WITH SOFT-BOILED EGGS
A truly classic comfort food recipe, this smoked mackerel kedgeree takes just 10 minutes to prep. Top with soft-boiled eggs and plenty of spices
Provided by Rosie Birkett
Categories Dinner, Main course, Supper
Time 55m
Number Of Ingredients 20
Steps:
- Pour 500ml boiling water over the fish fillets and set aside. Heat the oil in a large, heavy-bottomed frying pan over a medium-high heat. Add the coriander seeds, curry leaves and mustard seeds, and cook until the seeds start to crackle, about 1 min or so. Add the onion, carrot, leek, coriander stalks, bay leaf and a pinch of salt, turn down the heat and cook for 8-10 mins. Add the garlic and cook for 2 mins more.
- Add the rice and stir-fry for a few mins, making sure that it doesn't stick. Drain the mackerel water into the pan, then stir in the spices and increase the heat. Bring to the boil, then turn the heat down low, cover and cook for 15-20 mins. Remove from the heat and leave the rice to steam- cook with the lid on for 15 mins. (If the rice is still not cooked through, add some water and return to the heat for a few mins.)
- Peel and discard the mackerel skin. Flake up the flesh and stir it into the rice along with the cooked peas and butter - the mackerel should be warmed through by the residual heat - but if not, return to the heat for a couple of mins, stirring so it doesn't stick. Mix in the lime juice, then chop up two of the eggs and stir through.
- Serve topped with the remaining eggs cut into quarters, the coriander leaves and some pepper.
Nutrition Facts : Calories 878 calories, Fat 50 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 7 grams sugar, Fiber 7 grams fiber, Protein 51 grams protein, Sodium 3.2 milligram of sodium
KEDGEREE
A hearty brunchtime meal with smoked haddock, boiled eggs, rice and curry flavours
Provided by John Torode
Categories Breakfast, Brunch, Snack, Supper
Time 45m
Number Of Ingredients 12
Steps:
- For the rice, heat 2 tbsp vegetable oil in a large, lidded pan, add 1 finely chopped large onion, then gently fry for 5 mins until softened but not coloured.
- Add 1 tsp ground coriander, 1 tsp ground turmeric and 2 tsp curry powder, season with salt, then continue to fry until the mix starts to go brown and fragrant; about 3 mins.
- Add 300g rinsed easy-cook long grain rice and stir in well. Add 600ml water, stir, then bring to the boil. Reduce to a simmer, then cover for 10 mins.
- Take off the heat and leave to stand, covered, for 10-15 mins more. The rice will be perfectly cooked if you do not lift the lid before the end of the cooking.
- Meanwhile, put 300g skin-on undyed smoked haddock fillet and 2 bay leaves in a frying pan, cover with 300ml milk, then poach for 10 mins until the flesh flakes. Remove from the milk, peel away the skin, then flake the flesh into thumb-sized pieces.
- Place 4 eggs in a pan, cover with water, bring to the boil, then reduce to a simmer. Leave for 4½-5 mins, plunge into cold water, then peel and cut the eggs into quarters.
- Gently mix the fish, eggs, a handful each of chopped parsley and coriander, and rice together in the pan. Serve hot, sprinkled with a few extra herbs.
Nutrition Facts : Calories 506 calories, Fat 14 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 28 grams protein, Sodium 1.71 milligram of sodium
EASY KEDGEREE
A pared-back take on kedgeree, this simple yet delicious five-ingredient recipe is also low in fat and calories
Provided by Tom Kerridge
Categories Dinner
Time 40m
Number Of Ingredients 5
Steps:
- Heat the oven to 180C/160C fan/gas 4. Heat an ovenproof saucepan or flameproof casserole over a medium heat and toast the curry powder for 1 min. Stir in the rice to coat it in the curry powder, then pour over the stock. Bring to the boil, then lay the haddock on top. Cover. Cook in the oven for 30 mins.
- Carefully remove from the oven. Leave to rest for a minute, then stir through the peas while breaking up the haddock and fluffing the rice. Season to taste, then serve.
Nutrition Facts : Calories 405 calories, Fat 2 grams fat, SaturatedFat 0.4 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 31 grams protein, Sodium 2 milligram of sodium
EASY MACKEREL KEDGEREE
Healthy comfort food. Brown rice and peas to balance the mild spiciness; fresh spinach as a foil for the mackerel + an egg or two. Adapted from Nigel Slater
Provided by Rachel Page
Categories Dinner
Time 1h
Yield 4
Number Of Ingredients 10
Steps:
- Heat the oil in a large, heavy saucepan - I used a Le Creuset casserole. Add the onion and stir well. Now put a lid on the pan and turn the heat right down, allowing the onions to gently cook for about 5 minutes.
- Stir in the curry paste and cook gently for 1 minute.
- Get a small jug of tap water to hand - you will need this in a minute.
- Tip the cooked brown rice into the pan and stir well. At this stage you are heating the rice through and you don't want it to stick so use the water to add a splash every now and then.
- Gently stir through the peas followed by the spinach, allowing the spinach to wilt in the heat.
- Now break up the mackerel fillets into large-ish pieces.
- When the rice mixture is fully heated through, turn off the heat and gently toss the mackerel through the rice. At this stage, give it a good squeeze of lemon juice and check for seasoning. Now lay the eggs on top of the rice mixture and return the lid to the pan. Leave for 5 minutes or so while you gather the diners to the table .....
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SMOKED MACKEREL KEDGEREE RECIPE | SAINSBURY`S …
From sainsburysmagazine.co.uk
5/5 Category MainCuisine BritishTotal Time 45 mins
- Heat the oil in a large saucepan and add the chopped onion, and the chilli if using. Cook over a gentle heat for several minutes until soft and just starting to brown. Add the ginger, curry powder, garam masala, turmeric and mustard seeds, if using. Cook for a couple more minutes until fragrant.
- Add the rice and give it a good stir around, then add the vegetable stock. Bring to a simmer then turn the heat right down and cover with the pan lid, cook for 15 minutes until the rice is tender and has absorbed the stock.
- Meanwhile cook the eggs in boiling water for 61⁄2 minutes. Rinse under cold water until cool enough to handle and peel. Once the rice is cooked, toss the peas through the rice, remove from the heat, cover and set aside for 5 minutes.
- Discard the skin from the mackerel fillets and break into large flakes,then mix gently through the rice. Cut the eggs into quarters and serve on top of the kedgeree. Scatter over the chives, drizzle with yogurt and serve with the lemon wedges to squeeze over.
EASY SMOKED MACKEREL KEDGEREE - FAMILY-FRIENDS-FOOD
From family-friends-food.com
Reviews 18Category Breakfast, Main CourseCuisine British, IndianTotal Time 35 mins
- Peel and finely chop the onion. Heat the oil in a large, heavy-bottomed pan then cook the chopped onion over a low-medium flame for about 5 minutes until softened. Add the curry paste and continue to cook, stirring, for another minute.
- Add the rice to the pan and stir well to combine. Gently add the hot stock - it will bubble up so be careful! Mix well and scrape up any spices or onions that have stuck to the bottom of the pan. Cover tightly with a lid and reduce the heat so that the contents are just simmering. Leave to cook for 20-25 minutes or the suggested cooking time for the rice you are using.
- Meanwhile, cook the eggs. Place the eggs in a pan of cold water, place on the stove and bring to a boil. Boil for 9 minutes then remove from the heat, drain, and cover with cold water. Leave to cool.
EASY MACKEREL KEDGEREE - MY FUSSY EATER | EASY KIDS …
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5/5 (3)Total Time 12 minsCategory Main MealCalories 506 per serving
- Place the eggs in a saucepan and cover with boiling water. Simmer for 5 minutes and then immediately transfer them into a bowl of cold water to stop them from cooking any further. Once cool, peel the eggs and cut in half.
- Whilst the eggs are cooking open the tins of mackerel and pour about 1/2 tbsp of oil from one of the tins into a frying pan. Add the onion and cook for 3-4 minutes until the onion is soft.
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