Spiced Rice With Kippers Poached Eggs Recipes

SPICED RICE WITH KIPPERS & POACHED EGGS

Steps:

• Put the kippers in a pan, cover them with hot water and simmer for 2 minutes. Turn off the heat, cover the pan and leave the kippers in the hot water while you start the rice.
• Crush the spices and chilli using a mortar and pestle. Heat the oil and butter in a large deep frying pan and cook the onion until soft. Tip in the rice and cook for 2-3 minutes, stirring occasionally, then add the crushed spices and cook for another 2-3 minutes.
• Pour in the stock or water and bring to the boil, then cover and simmer for 10 minutes until the rice is tender. There still needs to be a little moisture in the pan, so if it is dry, add more liquid and continue to cook. Taste and season.
• Flake the fish, removing all the skin and bones. Gently fold the fish and coriander into the rice, then cover and cook over a low heat for 3-4 minutes. At the same time, poach the eggs for about 2-4 minutes until the whites are just cooked but the yolks are soft. On a plate, lay the eggs on the rice and finish with a grind of black pepper.

SPICED RICE WITH KIPPERS AND POACHED EGGS

Steps:

• Place kippers in a pan, cover them with hot water and simmer for 2 minutes.
• Turn off heat, cover the pan, and leave kippers alone.
• Crush spices and chili using a mortar and pestle (or grinder). Set aside.
• Heat oil and butter in a large deep frying pan. Cook chopped onion until soft.
• Pour in the rice and cook for 2-3 minutes, stirring occasionally. Then add the crushed spices and cook for another 2-3 minutes.
• Pour fish stock into rice and bring to a boil. Then cover and let simmer for 10 minutes until rice is tender. Taste and season.
• Flake the fish, removing all skin and bones. Gently fold the fish and fresh coriander into the rice. Then cover and cook on a low heat for 3-4 minutes.
• At the same time, poach eggs for about 2-4 minutes until the whites are just cooked but the yolks are soft.
• Plate your eggs over rice and fish. Finish with a grind of black pepper.

MEXICAN RICE WITH POACHED EGGS

Steps:

• In a Dutch oven over medium heat, cook sausage, crumbling meat, with onion and peppers until meat is no longer pink; drain. Add garlic; cook 1 minute longer. Stir in beef base, cumin and black pepper., Add rice; brown lightly. Pour in water. Bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed and rice is tender, 18-20 minutes. Fluff with a fork. Transfer to a platter; keep warm., Meanwhile, poach eggs by bringing 2-3 in. water to a boil in a large saucepan or skillet with high sides; adjust heat to maintain a gentle simmer. Break cold eggs, one at a time, into a small bowl; holding bowl close to water surface, slip egg into water. Cook, uncovered, until whites are completely set and yolks begin to thicken but are not hard, 3-5 minutes. Using a slotted spoon, lift eggs out of water. Place on rice; sprinkle with cheese. If desired serve with warm tortillas.

POACHED EGG WITH SPICY RICE

Steps:

• Heat the oil in a non-stick frying pan. Fry the onion and pepper for 5-8 mins until soft and beginning to brown. Tip in the rice, frozen peas, curry powder and 200ml water, stir well, then simmer gently for 10 mins.
• Bring a small pan of water to the boil and, when the rice is almost ready, poach the egg (see p50 for some great tips on poaching eggs). Serve the egg on top of the spicy rice.