EASY KEDGEREE
James Martin's mild kedgeree is perfect for a weekend brunch and on the table in half an hour.
Provided by James Martin
Categories Brunch
Yield Serves 6
Number Of Ingredients 14
Steps:
- Cook the onion gently in the butter for a few minutes, then add the rice.
- Continue cooking gently and stirring, adding the curry powder and nutmeg. After a few minutes, add the milk, cream and 250ml/9fl oz water.
- When the mixture begins to simmer, add the fish and continue simmering, stirring occasionally until the rice is cooked. (You may need to add a little water if the mixture becomes dry.)
- Season, add the parsley and stir. Add the eggs and garnish with cayenne and nutmeg if using. Serve topped with a knob of butter and wedges of lemon.
ULTIMATE KEDGEREE
There are a million versions of kedgeree, but we reckon this is the best and easiest of the lot
Provided by Angela Nilsen
Categories Breakfast, Buffet, Lunch, Main course, Supper
Time 45m
Yield Serves 4 (for a main course, or 8 as part of a buffet)
Number Of Ingredients 16
Steps:
- For the crisp onions, heat the oil in a frying pan, add the onions with a pinch of salt (which helps to stop them burning), then cook on a medium heat, stirring occasionally, until deep golden, about 20-25 mins. When done, spread on paper towels and leave to crisp up. While the onions are frying, put both fish in a frying pan with the chilli. Pour the milk over, cover and simmer for 4 mins. Take off the heat and let stand, covered, for 10 mins to finish gently cooking the fish.
- Meanwhile, heat the 3 tbsp oil in a deep frying or sauté pan (with a lid). Add the onion, curry leaves, cardamom and cinnamon and fry until the onion is soft and golden, about 7-8 mins, stirring often. Lift the fish from the milk with a slotted spoon, discard the skin and any bones, cover to keep warm and set aside. Make the milk up to 600ml/1pt with water. Rinse the rice in warm water in a colander, drain, then stir it into the onion. Keep stirring for 1 min so the rice is coated. Pour in the milk mix and stir in the turmeric. Bring to a boil, then simmer for 10 mins, covered, lowering the heat if it starts to stick on the bottom.
- When the rice is tender, remove from the heat, drop the butter on top so it melts in, then lay the whole pieces of fish on the rice. Cover and leave for the flavours to mingle. Meanwhile, put the eggs in a pan, cover with cold water and bring to the boil, then boil for 6 mins (for lightly boiled). Remove from the heat and plunge into cold water, cracking the shells against the side of the pan. Peel off the shells and quarter the eggs.
- To serve, break the fish into big pieces with a fork, throw in the coriander and stir gently to mix without breaking up the fish, adding the eggs at the end. Season, scatter crisp onions on top and serve with lime wedges for squeezing over.
Nutrition Facts : Calories 714 calories, Fat 33 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 67 grams carbohydrates, Fiber 1 grams fiber, Protein 41 grams protein, Sodium 4.42 milligram of sodium
CREAMY SMOKED HADDOCK & SAFFRON KEDGEREE
Use good quality un-dyed fish in this creamy brunch rice pot with hard boiled eggs and saffron
Provided by James Martin
Categories Breakfast
Time 40m
Number Of Ingredients 12
Steps:
- Cook basmati rice, leave to cool. Heat oven to 160C/140C fan/gas 3. Grease a large ovenproof dish with some of the butter. Push the egg yolks through a sieve and roughly chop the whites.
- Gently heat the cream in a frying pan until just below boiling point, then add the fish. Cover and poach for 4 mins. Place the wine in a pan with the saffron and warm to infuse. In a large bowl, mix together the rice, cayenne, curry powder, nutmeg, seasoning, chopped egg whites and saffron-infused wine. Lift the fish out of the cream and flake into the bowl - removing any bones as you find them. Scrape in the cream and gently mix together once more.
- Tip everything into the buttered dish and dot the top with the remaining butter. Bake to heat through for 20 mins, then serve scattered with the parsley and sieved egg yolk, with lemon wedges on the side.
Nutrition Facts : Calories 424 calories, Fat 30 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 22 grams protein, Sodium 2.15 milligram of sodium
More about "james martins kedgeree recipes"
KEDGEREE – SATURDAY KITCHEN RECIPESSATURDAY KITCHEN …
From saturdaykitchenrecipes.com
Estimated Reading Time 40 secs
KEDGEREE RECIPE | JAMES BEARD FOUNDATION
From jamesbeard.org
KEDGEREE – SATURDAY KITCHEN RECIPES
From saturdaykitchenrecipesearch.co.uk
Estimated Reading Time 40 secs
QUICK KEDGEREE RECIPE - BBC FOOD
From bbc.co.uk
KEDGEREE | JOHN AND LISA'S WEEKEND KITCHEN - ITV.COM
From itv.com
KEDGEREE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
JAMES MARTIN'S EASY KEDGEREE RECIPE | RECIPE | KEDGEREE RECIPE, …
From pinterest.co.uk
JAMES MARTIN'S EASY KEDGEREE RECIPE | RECIPE | KEDGEREE RECIPE, …
From pinterest.com
KIPPER KEDGEREE RECIPE - BBC FOOD
From bbc.co.uk
KEDGEREE IS A CLASSIC... - SATURDAY MORNING WITH JAMES …
From facebook.com
JAMES MARTIN'S EASY KEDGEREE RECIPE | RECIPE | KEDGEREE …
From pinterest.co.uk
KEDGEREE RECIPE JAMES MARTIN | DEPORECIPE.CO
From deporecipe.co
KEDGEREE - RECIPE ARCHIVE
From recipearchive.co.uk
KEDGEREE RECIPE JAMES MARTIN - EASY RECIPES
From recipegoulash.cc
SAUSAGES WITH BRAISED ONIONS SAUCE AND MASH - JAMES MARTIN CHEF
From jamesmartinchef.co.uk
SMOKED MACKEREL KEDGEREE RECIPE | SAINSBURY`S MAGAZINE
From sainsburysmagazine.co.uk
KEDGEREE - JAMES MARTIN CHEF
From jamesmartinchef.co.uk
LAMB MOUSSAKA - JAMES MARTIN CHEF
From jamesmartinchef.co.uk
KEDGEREE RECIPES - BBC FOOD
From bbc.co.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love