Kedgeree is probably most thought of as a breakfast food but not in this house. We have it as an evening meal and I pile up the ingredients to make it filling and satisfying. It really is a wonderful meal and packed full of good ingredients. I make mine with home made stock or bone broth as it now seems to be called. I can’t say enough about this super golden liquid. It is full of nutrients and minerals to help keep our bodies strong. I also use wholegrain rice for the healthy fibre and to keep me full for longer. I usually make it with a mixture of salmon for its omega 3 and B vitamin benefits and smoked haddock more to give the dish a great flavour. Today I made it with just haddock but the recipe is the same.
Then there are eggs. those little protein powerhouses! They also look so pretty on the dish. Don’t you think healthy food just looks great! I always finish off with a handful of freshly picked parsley. Did you know that parsley and other herbs are incredibly healthy so don’t think of them as a garnish but more of a healthy topping to the meal.
So lets start with a recipe. This is quite changeable. Its mostly a store cupboard recipe so you can adapt it to what you have in. Oh and a tip for you. Buy the frozen fish in the supermarkets. Its nearly half the price of fresh fish and its been proven that frozen food is as least as nutritious as fresh and in some cases it can be more nutritious as it would have been frozen immediately when caught and not sat around in a supermarket for days.
I made this to feed two of us and they were big portions.
2 – 3 pieces of smoke haddock, salmon or a mixture. I like to add some haddock for the flavour.
1 small mug of wholegrain rice
2 and 1/2 mugs of bone broth stock
1 tsp turmeric
5 cardamon pods slightly split
1 cinnamon stick
1 bay leaf
1 tsp of curry powder if you want it extra spicy
Handful of parsley
1 tbsp butter for frying the onion
small handful of peas and sweetcorn
I start by washing the wholegrain rice and letting it stand in the bone broth.
Chop and fry your onion for a couple of mins on a gentle heat then add the turmeric, cinnamon stick, bay leaf, cardamon pods and curry powder if using. Let this heat through for a few mins but keep the heat low as you don’t want to burn it.
Once its all nice and golden. Tip in your rice and give it another good mix so that it takes on the colour of the turmeric and is nicely coated in the buttery mix.
Now you want to add the bone broth and turn up the heat. It wont look pretty at this stage, its a bit of a floaty mess but that fine, once the rice takes in the liquids all will be good in the world..
Once the mix starts to bubble. Pop the lid on and turn the heat right down and leave it for 20 minutes. Remember i’m using wholegrain rice, if you use basmati then it wont need as long so check it earlier.
In a separate pan, you can now boil a couple of eggs. I give them about eight mins and then leave them to cool a couple of minutes before peeling and cutting into quarters.
At this stage we are going to cook the fish. I do this on top of the pan of rice because that means you get all the yummy juices and flavour running into the rice and of course, its one less pan to wash!
I give the dish another five minutes so the fish can cook and then for the last five minutes I add the peas and sweetcorn
Then get a fork and gently fluff up the rice and ingredients. Top with the eggs and parsley and serve immediately. It really is delicious!