KEDGEREE RECIPE - RECIPES AND COOKING TIPS - BBC GOOD FOOD
A hearty brunchtime meal with smoked haddock, boiled eggs, rice and curry flavours
Provided by John Torode
Categories Breakfast, Brunch, Snack, Supper
Total Time 45 minutes
Prep Time 10 minutes
Cook Time 35 minutes
Yield 4
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, FatContent 14 grams fat, SaturatedFatContent 3 grams saturated fat, CarbohydrateContent 71 grams carbohydrates, SugarContent 3 grams sugar, FiberContent 2 grams fiber, ProteinContent 28 grams protein, SodiumContent 1.71 milligram of sodium
KEDGEREE RECIPE - RECIPES AND COOKING TIPS - BBC GOOD FOOD
A hearty brunchtime meal with smoked haddock, boiled eggs, rice and curry flavours
Provided by John Torode
Categories Breakfast, Brunch, Snack, Supper
Total Time 45 minutes
Prep Time 10 minutes
Cook Time 35 minutes
Yield 4
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, FatContent 14 grams fat, SaturatedFatContent 3 grams saturated fat, CarbohydrateContent 71 grams carbohydrates, SugarContent 3 grams sugar, FiberContent 2 grams fiber, ProteinContent 28 grams protein, SodiumContent 1.71 milligram of sodium
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PAN-ROASTED FISH FILLETS WITH HERB BUTTER - NYT COOKING
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Reviews 5
Total Time 20 minutes
Calories 461 per serving
- Lower heat to medium and let sizzle until fish is golden and caramelized around edges, about 2 to 3 minutes. Carefully flip fillets and add butter and thyme to pan. Tilt pan slightly to let the melted butter pool at one end. Use a spoon to baste the fish with the pooled butter. Continue basting until golden all over and cooked through, 45 to 90 seconds more, depending on the thickness of your fish. Serve immediately with chopped parsley (if using) and lemon wedges.
KEDGEREE RECIPE - RECIPES AND COOKING TIPS - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 45 minutes
Category Breakfast, Brunch, Snack, Supper
Cuisine British
Calories 506 calories per serving
- 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.
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