Jacqs Fried Rice Kedgeree Food

KEDGEREE

Steps:

• Simmer the haddock in 4 cups salted water for 10 to 15 minutes, but don't over cook. Drain the fish, saving the cooking water. Remove the skin and bones, and flake the fish, keep hot.
• Fry the onion gently in the butter with the garam masala and turmeric until softened.
• Cook the rice in the haddock water until tender, then drain and allow to dry out a little. Add the spiced fried onion to the rice and fold in the flaked fish and the roughly chopped eggs. Pour in the cream and add the quartered eggs. Season with salt, pepper and parsley.

KEDGEREE (RICE COOKER ASSISTED)

Steps:

• Put rice, salt and 2cups of water into rice cooker and turn on.
• When steam starts to escape, put the fish in the steaming basket over the rice - it needs 8 or so minutes depending on thickness to cook. It should finish about the same time as the rice is ready.
• Meanwhile, fry the onion in the oil in a skillet that has a lid and add the curry paste. Add the frozen peas after a few minutes to defrost and heat through.
• Remove skin from fish and flake.
• Tip the cooked rice into the skillet with the onion mixture and stir together well.
• Gently fold in the flaked fish, top with the boiled eggs and put lid on to warm through the dish over a gentle heat for a couple of minutes.
• Garnish with some chopped parsley and serve.

KEDGEREE

Steps:

• Fry the leek, chili pepper and curry powder in the butter until soft, add the peas, pepper and fry for a few minutes.
• Then add the rice, haddock and the eggs, fry for 5 minutes on a gentle heat until warmed through, be careful when you stir, you don't want to break up the fish and the eggs too much.
• If the mixture seems too dry add some poaching liquid or milk.
• Sprinkle the parsley over and serve.

KEDGEREE

Steps:

• TIP: ghee is butter with the milk proteins and salts removed,which means it is less likely to burn.
• Boil the eggs for 10 minutes.
• Hold under cold running water.
• Put the fish and bay leaves in a shallow pan with enough water to cover.
• Bring to the boil,cover,and simmer for about 5 minutes,until cooked through.
• Remove from pan and set aside.
• When cool enough to handle,remove skin from fish,flake into chunks and set aside.
• Cook the rice in salted water for about 10 minutes and drain.
• Refresh in cold water,drain again,and leave in the fridge until needed.
• Melt the butterghee in a pan over a low heat.
• Add the ginger,onion and garlic.
• Soften for about 5 minutes,then add the curry powder and mustard seeds.
• Cook for a further few minutes,then add the chopped tomatoes and lemon juice.
• Quarter the eggs.
• Add fish and rice to pan and gently heat through.
• Add the eggs,coriander and chilli and stir gently.
• Place in a warm serving dish.
• Mix the chopped coriander and natural yogurt,and serve with the kedgeree.

LENTILS AND RICE (KEDGEREE)

Steps:

• Tie the peppercorns, cardamom seeds, bay leaf, and ginger in a piece of clean, washed cheesecloth. Put it into the bottom of a large covered casserole. Pour in the lentils and 3 cups of water.
• Cook, covered, in the microwave for 30 minutes, stirring occasionally. Add the onion, rice, and oil.
• Cook, covered, 20 minutes more in the microwave or until the rice is tender and the water is absorbed, stirring occasionally.
• If more water is needed before the end of the cooking period, add whatever amount is needed to get the rice tender. Remove and discard the spice bag.

JACQ'S FRIED RICE KEDGEREE

Steps:

• Place the fish, milk and spices into a pan and boil slowly until the fish is cooked. It should be flaky and pull apart quite easily. The milk mostly boils away but you will need to throw the balance away.
• Pull the fish apart gently and remove any bones. Keep aside.
• Put a small amount of the butter (or olive oil) into a pan and gently fry the onions and zucchini and mushrooms until tender.
• Add in the fish and mix together gently.
• Add in the steamed veggies and mix gently.
• Add the remaining butter (or olive oil) and then the rice and mix gently. Let the heat cook the rice a little further while you are slowly mixing.
• Add in the chopped boiled eggs and stir gently.
• Serve with a salad and have some sauce near you should you desire!
• This can be frozen and re-heated - we like to take it for lunch the next day so I always make extra! You can substitute the veggies and the fish. It can be for lunch or dinner.