SUPER OD RECIPES

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EASY KEDGEREE RECIPE | JAMIE OLIVER HADDOCK RECIPES



Easy kedgeree recipe | Jamie Oliver haddock recipes image

Tuck into this curried egg, fish and rice dish at any time of day - it's always a winner

Total Time 50 minutes

Yield 6

Number Of Ingredients 16

2 large free-range eggs
680 g undyed smoked haddock fillets from sustainable sources, ask your fishmonger, pin-boned
2 fresh bay leaves
170 g long grain or basmati rice
sea salt
1 tablespoon pure butterghee
1 thumb-sized piece fresh ginger peeled and grated
1 medium onion or 1 bunch of spring onions, finely chopped
1 clove garlic peeled and finely chopped
2 heaped tablespoons curry powder
1 tablespoon mustard seeds
2 tomatoes deseeded and chopped
2 lemons juice of
2 good handfuls fresh coriander leaves picked and chopped
1 fresh red chilli finely chopped
250g fat-free natural yoghurt

Steps:

    1. 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.
    2. 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.
    3. 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.

Nutrition Facts : Calories 284 calories, FatContent 6.9 g fat, SaturatedFatContent 2.9 g saturated fat, ProteinContent 28.2 g protein, CarbohydrateContent 28.4 g carbohydrate, SugarContent 4.3 g sugar, SodiumContent 2.3 g salt, FiberContent 1.2 g fibre

HOW TO MAKE LASAGNA | LASAGNA RECIPE | ANNE BURRELL | FOOD ...



How to Make Lasagna | Lasagna Recipe | Anne Burrell | Food ... image

Food Network's Anne Burrell shares this easy recipe for a delicious, satisfying lasagna - along with instructions for a great all-purpose marinara sauce.

Provided by Anne Burrell

Total Time 1 hours 55 minutes

Prep Time 15 minutes

Cook Time 1 hours 20 minutes

Yield 6 to 8 servings

Number Of Ingredients 20

Kosher salt
1 1/2 (16-ounce) boxes lasagna noodles
Olive oil
1 pound bulk Italian sausage
4 cloves garlic, smashed, divided
Crushed red pepper flakes
1 (12-ounce) package cremini mushrooms, stems removed, caps sliced
1 zucchini, cut in 1/2 lengthwise and cut on the bias
2 cups ricotta
2 cups grated Parmigiano-Reggiano, divided
2 eggs
6 to 7 basil leaves, cut into chiffonade
1 recipe Chef Anne's All-Purpose Marinara Sauce, recipe follows
1 pound grated mozzarella
1/4 cup extra-virgin olive oil
1/4 pound pancetta, diced
2 large Spanish onions, cut into 1/4-inch dice
Kosher salt
4 large cloves garlic, smashed and chopped
4 (28-ounce) cans Italian plum San Marzano tomatoes

Steps:

  • Bring a large pot of well-salted water to a boil. Working batches, cook the lasagna noodles until they are soft and pliable but not limp, 6 to 7 minutes. Remove the pasta from the boiling water and lay flat on a sheet tray to cool. Reserve.
  • Coat a large saute pan with olive oil and bring to medium-high heat. Add the sausage and cook until brown and crumbly. Remove from pan and reserve on paper towels.
  • Ditch the fat from the pan and add new olive oil along with 2 cloves of garlic and a pinch of crushed red pepper. Bring the pan to medium-high heat. When the garlic becomes golden and very aromatic, remove it from the heat and discard. Toss in the mushrooms and season them with salt. Cook the mushrooms until they are soft and wilted and dark brown, 4 to 5 minutes. Remove from pan and reserve. Repeat this process with the remaining garlic and the zucchini.
  • In a small bowl, combine the ricotta, 1/2 the Parmigiano-Reggiano, the eggs, and the basil. Mix to combine well and season with salt.
  • Preheat the oven to 350 degrees F.
  • In the bottom of a 9 by 13-inch deep-dish baking dish, add a couple ladlefuls of sauce and spread out in an even layer. Arrange a layer of the lasagna noodles to completely cover the sauce. Spread 1/3 of the ricotta mixture over the pasta. Place a layer of pasta going in the other direction as the first layer (this will give a little more stability). Spread a light layer of sauce on the pasta and sprinkle 1/3 of the sausage over the sauce, repeat this process with 1/3 of the mushrooms and zucchini. Sprinkle a layer of mozzarella and some of the remaining Parmigiano-Reggiano over the veggies. Repeat these layers until all the ingredients have been used up or the pan is full. Be sure that there is a layer of pasta on top covered with sauce and sprinkled with mozzarella and Parmigiano. Cover with foil.
  • Place the lasagna on a baking sheet and bake in the oven until the lasagna is hot and bubbly, about 1 hour 15 minutes, removing the foil for the last 15 minutes of cooking. Let cool for 20 minutes before slicing.
  • Note: For optimal slicing, make and bake the lasagna the day before. Heat it up again before slicing.
  • Coat a large saucepot with olive oil and add the pancetta. Bring the pot to medium-high heat and cook the pancetta for 4 to 5 minutes. Add the onions, season generously with salt, and stir to coat with the olive oil. Cook the onions for 6 to 7 minutes, stirring frequently; the onions should become very soft and aromatic but have no color. Add the garlic and cook for another 2 to 3 minutes, stirring frequently.
  • Pass the tomatoes through a food mill. Be sure to pass all of the pulp through the holes leaving only the stems and the seeds, and be sure to scrape the pulp off of the bottom of the food mill. That's all of the big money stuff! Add the tomatoes to the pot and rinse out one of the empty tomato cans with water and add that water to the pot (about 2 to 3 cups). Season generously with salt and taste it; tomatoes take a lot of salt. Season in baby steps and taste every step of the way. Cook the sauce for 2 to 3 hours, stirring occasionally and tasting frequently.
  • Use the sauce right away on pasta or for any other tomato sauce need. This sauce can also be cooled and stored in the fridge for a few days or it freezes really well.

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