Jacqs Fried Rice Kedgeree Recipes

KEDGEREE

Steps:

• Prepare rice according to package directions. Drain, and set aside to cool. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. Set aside.
• Place the haddock in a small skillet with the bay leaf. Pour in enough milk just to cover the fish. Bring to a simmer over medium heat, and cook gently until fish flakes. Remove fish from the pan, flake with a fork, and set aside. Discard milk and bay leaf.
• Melt butter in a skillet over medium-high heat. Stir in curry powder, then add the peas and onions. Fry for a couple of minutes, then add the cooked rice, eggs, and fish. Stir gently, and season with salt and pepper. Heat through, and serve with yogurt.

KEDGEREE (RICE COOKER ASSISTED)

Steps:

• Put rice, salt and 2cups of water into rice cooker and turn on.
• When steam starts to escape, put the fish in the steaming basket over the rice - it needs 8 or so minutes depending on thickness to cook. It should finish about the same time as the rice is ready.
• Meanwhile, fry the onion in the oil in a skillet that has a lid and add the curry paste. Add the frozen peas after a few minutes to defrost and heat through.
• Remove skin from fish and flake.
• Tip the cooked rice into the skillet with the onion mixture and stir together well.
• Gently fold in the flaked fish, top with the boiled eggs and put lid on to warm through the dish over a gentle heat for a couple of minutes.
• Garnish with some chopped parsley and serve.

JACQ'S FRIED RICE KEDGEREE

Steps:

• Place the fish, milk and spices into a pan and boil slowly until the fish is cooked. It should be flaky and pull apart quite easily. The milk mostly boils away but you will need to throw the balance away.
• Pull the fish apart gently and remove any bones. Keep aside.
• Put a small amount of the butter (or olive oil) into a pan and gently fry the onions and zucchini and mushrooms until tender.
• Add in the fish and mix together gently.
• Add in the steamed veggies and mix gently.
• Add the remaining butter (or olive oil) and then the rice and mix gently. Let the heat cook the rice a little further while you are slowly mixing.
• Add in the chopped boiled eggs and stir gently.
• Serve with a salad and have some sauce near you should you desire!
• This can be frozen and re-heated - we like to take it for lunch the next day so I always make extra! You can substitute the veggies and the fish. It can be for lunch or dinner.

KEDGEREE

Steps:

• Mix the rice and eggs and sauté in the oil until the mixture is hot and the oil absorbed. Add the flaked salmon and seasonings, stir all together, and heat thoroughly. Pack into a bowl, then turn out on a hot platter and garnish with lots of chopped parsley.

KEDGEREE

Steps:

• For the rice, heat 2 tbsp vegetable oil in a large, lidded pan, add 1 finely chopped large onion, then gently fry for 5 mins until softened but not coloured.
• Add 1 tsp ground coriander, 1 tsp ground turmeric and 2 tsp curry powder, season with salt, then continue to fry until the mix starts to go brown and fragrant; about 3 mins.
• Add 300g rinsed easy-cook long grain rice and stir in well. Add 600ml water, stir, then bring to the boil. Reduce to a simmer, then cover for 10 mins.
• Take off the heat and leave to stand, covered, for 10-15 mins more. The rice will be perfectly cooked if you do not lift the lid before the end of the cooking.
• Meanwhile, put 300g skin-on undyed smoked haddock fillet and 2 bay leaves in a frying pan, cover with 300ml milk, then poach for 10 mins until the flesh flakes. Remove from the milk, peel away the skin, then flake the flesh into thumb-sized pieces.
• Place 4 eggs in a pan, cover with water, bring to the boil, then reduce to a simmer. Leave for 4½-5 mins, plunge into cold water, then peel and cut the eggs into quarters.
• Gently mix the fish, eggs, a handful each of chopped parsley and coriander, and rice together in the pan. Serve hot, sprinkled with a few extra herbs.