Cheap and cheerful kedgeree
This recipe is perfect for the days following Christmas – when the chaos is over and you need recipes that require minimal work. I’m planning on making this on Boxing Day, hopefully with the bounty from a fishing trip. However if the hunter-gatherers come home with empty chilly bins, I’ll have a couple of cans of red salmon in the cupboard…just in case.
Lebanese cucumbers are the perfect accompaniment as they provide a refreshing crunch.
Emma’s 1 year old son gobbled this right up, which was the ultimate appreciation.
- 1/4 tsp black mustard seeds
- 1 tbsp curry powder
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1 tbsp olive oil
- 1 onion, finely diced
- 1 chilli, finely diced
- 200g basmati rice (I used brown)
- 200ml milk
- 200ml water
- 1 cinnamon stick
- 1 cup edamame beans
- 1 tbsp butter
- salt and pepper to taste
- 1 lemon, juiced
- 1 bunch coriander, leaves and stalks
- 4 eggs, soft boiled and quartered
- 300g smoked fish
- 100g coconut flakes, toasted
- lemon wedges and Lebanese cucumbers to serve
- 1. In a large pan (which has a lid), cook the spices until fragrant. Add the oil, onion and chilli and cook untill soft.
- 2. Add the rice then the milk, water and cinnamon stick. Cover and simmer.
- 3. When the rice is 3/4 done, add the edamame beans.
- 4. When the rice is cooked, add the butter, salt and pepper, the juice of one lemon and the coriander stalks and stir through.
- 5. Place the rice on a large serving platter, and top with boiled eggs, flaked smoked fish, coriander leaves and coconut.
- 6. Serve with extra lemon wedges.