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• Children's Recipes

Kedgeree

(Serves 4)

Ingredients:

• 450g undyed smoked haddock fillet
• 2 tablespoon olive oil
• 2 garlic cloves finely chopped
• ½ teaspoon ground turmeric
• ½ teaspoon ground cumin
• 1 teaspoon ground coriander
• 175g basmati rice
• 4 medium eggs
• 25g butter
• 1 tablespoon chopped fresh parsley

Method:

1. Put the haddock fillet in a large, shallow dish and pour over enough boiling water to cover. Leave to stand for 10 minutes. Lift the fish from the cooking water, discard the skin and bones and flake the fish. Reserve both the fish and the cooking water.
2. Heat the olive oil in a large saucepan over a medium heat. Add the onion and cook for 10 minutes until beginning to brown. Add the garlic and cook for a further 30 seconds. Add the turmeric, cumin and coriander and stir- fry for 30 seconds until the spices smell fragrant. Add the rice and stir well.
3. Measure 350ml of the reserved cooking water and add to the pan. Stir well and bring to the boil. Cover and cook over a very low heat for 12- 15 minutes until rice is tender and the stock is absorbed.
4. Meanwhile, bring a saucepan of water to the boil over a medium heat. Add the eggs, return to the boil and cook for 8 minutes. Immediately drain the eggs and refresh under cold running water to stop them cooking. Reserve.
5. Add the reserved fish pieces, the butter and parsley to the rice. Turn into a large serving dish. Shell and quarter the eggs and arrange on top of the rice.
6. Serve Immediately

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