Tuesday, 10 July 2012

Tuesday Night Chow Down - 2nd Edition

I had such a nice day with my fiance today.  We drove up to Newcastle and I got to buy a few treats both for myself and for our little house (which I will definitely be posting about in the next few days).

Of course spending all day on our feet and then driving home in practically torrential rain, we both felt in need of a little comfort food when we made it back to York; so we decided to make our favourite Kedgeree.  Like my first Tuesday Night Chow Down (here) this is really supposed to be a breakfast or brunch dish, but I'd be pretty happy eating this any time of day.  Here's how we make it...

Kedgeree
Kedgeree Serves 3 or 4

Ingredients
Oil or butter
1 onion, finely chopped
1/2 tsp turmeric
1 dried bay leaf
half a cinnamon stick
3 cardamom pods, bashed
250g basmati rice
500ml vegetable or fish stock
250g smoked mackerel
2 eggs per person (if you're really hungry, if not just 1)
A good handful of frozen peas
Salt and pepper to taste
Fresh chopped parsley to garnish

How to make it
Turn on your oven to warm your mackerel.

Heat a bit of a oil or butter (or a mixture of the two) in a heavy-based pan with a lid.  Cook your onions over a low to medium heat for 5 or 10 minutes or until softened.  Add the turmeric, bay leaf, cinnamon and cardamom pods, give it a good stir then tip in your rice and get it well coated in the oil/butter and spices.  Pour in your stock, turn up the heat to high and once it's reached boiling point, stir once, clamp on a tight-fitting lid and turn the heat down to low.

This will take around 12-15 minutes to cook depending on the rice you've got, so use that time to heat up your mackerel (according to the pack instructions), poach your eggs and cook your frozen peas.  At the end of the 12 or 15 minutes, take the lid off your rice pan to check.  The stock should absorbed and the rice cooked through.  Flake in your smoked mackerel and stir in along with the peas, taste and check for seasoning.

Serve a generous portion in a big bowl topped with 1 or 2 poached eggs and sprinkled with chopped parsley.

This is another one of my absolute favourite recipes but since being on Weight Watchers I don't make it as often as I used to.  It's not particularly bad for you, just a bit heavy on the carbs for regular eating.

Anyway if you decide to try this recipe, I'd love to hear how you get on with it...

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