EASY SPICED SALMON KEDGEREE
Smoked salmon adds a new twist to this kedgeree - it's perfect for Saturday brunch
Provided by Merrilees Parker
Categories Lunch, Main course
Time 40m
Number Of Ingredients 10
Steps:
- Throw the rice into a large heavy-based saucepan, pour over 700ml/11⁄4 pints water and sprinkle in a good shake of salt. Cover and bring to the boil, then remove the lid and allow all the water to be absorbed - this should take about 15 minutes. Turn off the heat, cover again and allow to steam dry.
- Melt half the butter with the oil in a large frying pan. Stir in the curry paste and cook until you start to smell the wonderful aromas.Now add the onion and cook until softened and beginning to brown.
- Next throw in your rice and quickly stir to make sure all the buttery juices are absorbed and the rice is heated through. Now mix in the salmon, eggs, spring onions and lime juice. Stir gently, chuck in the herbs along with cubes of the remaining butter and serve in warm bowls.
Nutrition Facts : Calories 673 calories, Fat 36 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 62 grams carbohydrates, Fiber 1 grams fiber, Protein 28 grams protein, Sodium 3.06 milligram of sodium
ASIAN-SPICED SALMON KEDGEREE (NIGELLA LAWSON)
This is one of those rare dishes that manages to be comforting and light at the same time. It's very easy to prepare and it makes great leftovers. Sometimes I omit the eggs.
Provided by blucoat
Categories Curries
Time 45m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 425°F Pour the water into a roasting pan, add the lime leaves and then the salmon. Cover the pan with foil, put in the oven and cook for about 15 minutes, by which time the salmon should be tender. Remove the pan from the oven and drain the liquid off into a pitcher. Keep the fish warm simply by replacing the foil on the pan.
- Melt the butter in a wide, heavy saucepan that has a tight-fitting lid, and add the oil to stop the butter burning. Soften the onion in the pan and add the spices, then keep cooking till the onion is slightly translucent and suffused with soft perfume of the spices. Add the rice and stir with a wooden spoon so that it's all well coated. There's not enough onion to give a heavy coating: just make sure the rice is fragrantly slicked.
- Pour in the reserved liquid from the pitcher, about 2 1/4 cups, and stir before covering with the lid and cooking gently for 15 minutes.
- At the end of the cooking time, when the rice is tender and has lost all chalkiness, turn off the heat, remove the lid, cover the pan with a dish towel and then replace the lid. This will help absorb any extra moisture from the rice. It is also the best way to let the rice stand without getting sticky or cold.
- Just before you want to eat, drain off any extra liquid that's collected in the dish with the salmon, then flake the fish with a fork. Add to it the rice, egg, cilantro, lime juice and a drop or 2 of fish sauce. Stir gently to mix (use a couple of wooden paddles or spatulas) and taste to see if you want any more lime juice or fish sauce. Sprinkle over the zest from the 2 juiced halves of the lime and serve. You can garnish with lime segments and a small handful of freshly chopped cilantro.
CLASSIC KEDGEREE
Smoky haddock, soft-boiled eggs and the warm spice of coriander and turmeric make a very special brunch or supper dish
Provided by John Torode
Categories Afternoon tea, Breakfast, Main course
Time 45m
Number Of Ingredients 11
Steps:
- Heat the oil and cook the onion in a pan with a well-fitting lid until soft but not coloured. Add the spices and some salt and continue to cook until golden and fragrant, about 4 mins. Sprinkle over the rice and stir it well so that all the grains are coated. Stir in 400ml water, increase the heat, cover the pan, then bring to the boil. Once boiling, turn to a simmer and cook for 10 mins. Turn the heat off and leave to steam, covered, for 20 mins. The rice should be perfectly cooked if you don't lift the lid before the end of the time.
- Place eggs in a pan and cover with cold water, put on a high heat and bring to the boil. Simmer for 3 mins for soft, or 5-6 mins for hard-boiled. Plunge into cold water until cool enough to peel, then quarter.
- Meanwhile, pour the milk over the haddock in a shallow pan and bring to a gentle simmer. Poach for 5-8 mins until just cooked through and flesh flakes easily. Remove from the milk, peel off and discard the skin and flake the fish.
- Gently stir fish, herbs and seasoning into the rice, top with the eggs and serve.
Nutrition Facts : Calories 324 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 20 grams protein, Sodium 1.21 milligram of sodium
More about "asian spiced kedgeree recipes"
ASIAN-SPICED KEDGEREE | COOKSTR.COM
From cookstr.com
Estimated Reading Time 3 mins
- Preheat the oven to 425°F. This is because the easiest way to poach the salmon for this dish is to do it in the oven. So: pour the water into a roasting pan, add the lime leaves and then the salmon. Cover the pan with foil, put in the oven and cook for about 15 minutes, by which time the salmon should be tender. Remove the pan from the oven and drain the liquid off into a pitcher. Keep the fish warm simply by replacing the foil on the pan.
- Melt the butter in a wide, heavy saucepan that has a tight-fitting lid, and add the oil to stop the butter burning. Soften the onion in the pan and add the spices, then keep cooking till the onion is slightly translucent and suffused with the soft perfume of the spices. Add the rice and stir with a wooden spoon so that it’s all well coated. There’s not enough onion to give a heavy coating: just make sure the rice is fragrantly slicked.
- Pour in the reserved liquid from the pitcher—about 2¼ cups—and stir before covering with the lid and cooking gently for about 15 minutes. If your stove is vociferous you may need a flame tamer.
- At the end of the cooking time, when the rice is tender and has lost all chalki-ness, turn off the heat, remove the lid, cover the pan with a dish towel and then replace the lid. This will help absorb any extra moisture from the rice. It is also the best way to let the rice stand without getting sticky or cold, which is useful when you’ve got a few friends and a few dishes to keep your eye on.
ASIAN-SPICED KEDGEREE RECIPE | NIGELLA LAWSON | COOKING …
From cookingchanneltv.com
- This is because the easiest way to poach salmon for this dish is to do it in the oven. So: pour the water into a roasting pan, add the lime leaves and then the salmon.
- Melt the butter in a wide, heavy saucepan that has a tight-fitting lid, and add the oil to stop the butter burning. Soften the onion in the pan and add the spices, then keep cooking till the onion is slightly translucent and suffused with soft perfume of the spices.
- Pour in the reserved liquid from the pitcher, about 2 1/4 cups, and stir before covering with the lid and cooking gently for 15 minutes. If your stove is vociferous you may need a flame tamer.
- At the end of the cooking time, when the rice is tender and has lost all chalkiness, turn off the heat, remove the lid, cover the pan with a dish towel and then replace the lid.
- Just before you want to eat, drain off any extra liquid that's collected in the dish with the salmon, then flake the fish with a fork. Add to it the rice, egg, cilantro, lime juice and a drop or 2 of fish sauce.
- This is one of those rare dishes that manages to be comforting and light at the same time. And - should you have leftovers, which I wouldn't count on - it's heavenly eaten, as all leftovers demand to be, standing up, straight from the fridge.
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