Jamie Oliver's Christmas Cookbook
By Jamie Oliver
Kedgeree
Smoked haddock, winter greens, fragrant rice, light spice & eggs
45 mins
Not Too Tricky
serves 6
About the recipe
Kedgeree is one of my favourite things. I do have a bit of a problem in that I can’t stop eating it when I make it because I find it so damn delicious. And it’s also very comforting – perfect for breakfast, brunch, lunch or a hangover.
Recipe From
Ingredients
300g brown rice
450g undyed smoked haddock fillets, from sustainable sources
2 red onions
1 fresh red chilli
½ a bunch of fresh coriander (15g)
2 cloves of garlic
5cm piece of ginger
olive oil
25g unsalted butter
1 heaped teaspoon fennel seeds
1 heaped teaspoon curry powder
200g leftover cooked greens, such as Brussels sprouts, Brussels tops, kale, cabbage, broccoli
200g frozen peas
1 lemon
6 large free-range eggs
Top Tip
Add a squeeze of lemon juice and a handful of coriander to infuse the poaching water for an extra hit of flavour – delicious!
Method
- Cook the rice in a pan of boiling salted water according to the packet instructions, then drain and refresh under cold water, leaving it in the colander.
- At the same time, poach the fish in a large pan of simmering salted water on a medium heat for 10 minutes, then carefully remove with a slotted spoon. Turn the heat up under the poaching water and bring back to a good simmer.
- Meanwhile, peel the onions and finely slice with the red chilli (deseed if you like) and coriander stalks. Peel and finely chop the garlic and ginger. Place it all in a large frying pan on a medium heat with 1 tablespoon of oil and the butter, and cook for 10 minutes, or until soft but not coloured, stirring occasionally.
- Crush the fennel seeds in a pestle and mortar, and stir into the pan with the curry powder.
- Slice and add the leftover greens, along with the frozen peas, then gently fold in the rice with two spoons so it stays nice and fluffy.
- Flake in the poached fish, gently fold again, season to perfection with sea salt, black pepper and lemon juice, then keep on a low heat for just 3 or 4 minutes while you poach the eggs to your liking in the simmering water.
- Place the eggs on top of the kedgeree, scatter over the coriander leaves, and a little extra chilli, if you fancy, then tuck in. Delicious served with mango chutney, or dollops of lemon-spiked yoghurt.
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