Smoked Mackerel Kedgeree Jamie Oliver Food

KEDGEREE

Steps:

• Cook the rice in a pan of boiling salted water according to the packet instructions, then drain and refresh under cold water, leaving it in the colander.
• At the same time, poach the fish in a large pan of simmering salted water on a medium heat for 10 minutes, then carefully remove with a slotted spoon. Turn the heat up under the poaching water and bring back to a good simmer.
• Meanwhile, peel the onions and finely slice with the red chilli (deseed if you like) and coriander stalks. Peel and finely chop the garlic and ginger. Place it all in a large frying pan on a medium heat with 1 tablespoon of oil and the butter, and cook for 10 minutes, or until soft but not coloured, stirring occasionally.
• Crush the fennel seeds in a pestle and mortar, and stir into the pan with the curry powder.
• Slice and add the leftover greens, along with the frozen peas, then gently fold in the rice with two spoons so it stays nice and fluffy.
• Flake in the poached fish, gently fold again, season to perfection with sea salt, black pepper and lemon juice, then keep on a low heat for just 3 or 4 minutes while you poach the eggs to your liking in the simmering water.
• Place the eggs on top of the kedgeree, scatter over the coriander leaves, and a little extra chilli, if you fancy, then tuck in. Delicious served with mango chutney, or dollops of lemon-spiked yoghurt.

RESCUE ME KEDGEREE

Steps:

• If you reach a point when you've had too much rich food, this is the dish for you. It will slap your taste buds and bring them back round to life. It's breakfast, lunch or dinner - and the best hangover cure in the world.
• Bring 2 large pans of salted water to the boil. Wash the rice till the water runs clear and all the starch has been washed away. Add the rice to one pan and cook for 2 minutes less than the cooking instructions.
• Add the eggs and bay leaves to the other pan and squeeze in the juice of half a lemon. Add the squeezed lemon half to the pan and leave to simmer for 7-8 minutes, adding the haddock halfway through.
• Meanwhile, get a large pan on a medium heat and add a drizzle of oil and the butter. Add the onion and fry for a few minutes, then add the coriander stalks and chilli and leave them to sweat. The slower you cook them, the sweeter they'll be.
• When the rice is cooked, drain it, and put aside. After 3-4 minutes your haddock should be flaking apart; carefully pour most of the water away.
• Transfer the eggs to a colander and rinse them under the cold tap until they're cool enough to peel. Discard the bay leaves and lemon half.
• Add the curry paste to the pan of onions and stir it through, fry for 5 more minutes then take the pan off the heat. Tip in your rice and stir it through - don't totally mix, it's nice to have a bit of a marbled effect.
• Roughly chop your peeled eggs into the pan, then flake over the haddock. Roughly chop most of the coriander leaves and add most of them to the pan with the juice from the remaining lemon. Gently fold it all together.
• Pop the pan on a low heat for 5 minutes to get nice and hot, then have a taste and adjust the seasoning. You shouldn't need too much as the smoked fish gives it lots of flavour.
• Get a fork and fold it over a few times to keep it nice and light. When you hear a great sizzling, take it off the heat, scatter over the reserved coriander, pop in some lemon wedges and serve with yoghurt and sliced chilli, if desired.
• A pint of Guinness with a swig of port in it is fantastic with this - it might sound weird but it tastes great.

KEDGEREE

Steps:

• Boil the eggs for 10 minutes, then 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 leave to cool. Remove the 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 the fish and rice to a pan and gently heat through. Add the eggs, most of the coriander and the chilli and stir gently. Place in a warm serving dish. Mix the rest of the coriander into the yoghurt and serve with the kedgeree.

SMOKED MACKEREL KEDGEREE WITH SOFT-BOILED EGGS

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.