SPICY TOFU KEDGEREE
A spicy vegetarian dish which is great for feeding friends in a hurry. Try it with smoked mackerel, too
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 11
Steps:
- Cook the rice and boil the eggs in the same pan for 8-9 mins. Meanwhile, heat oil in a non-stick frying pan and soften the onion and chilli for 5 mins. Add all the spices and fry for 1-2 mins more.
- Drain the rice and stir into the spicy onion with a splash of water and the tofu. Season well, then heat through gently for a few mins until piping hot. Peel and quarter the boiled eggs. Stir the spring onions and parsley into the rice, divide between 2 bowls and top with the eggs.
Nutrition Facts : Calories 574 calories, Fat 25 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 68 grams carbohydrates, Sugar 5 grams sugar, Fiber 6 grams fiber, Protein 25 grams protein, Sodium 2.3 milligram of sodium
SPINACH KEDGEREE WITH SPICED SALMON
Get your weekly dose of omega-3 with this flavourful but easy-to-make supper. Spiced with ginger, cumin, cinnamon and more, it's a winning healthy dinner
Provided by Sara Buenfeld
Categories Dinner, Fish Course, Lunch, Supper
Time 1h
Number Of Ingredients 18
Steps:
- Heat the oil in a large frying pan and fry the onion and ginger for 5 mins or until soft. Add the cumin, cinnamon, crushed cardamom seeds, and 1 tsp each of the turmeric and coriander. Cook for 30 secs until fragrant. Add the chilli, garlic, pepper and rice, stir briefly, then pour in the stock. Cover and simmer for 35 mins or until the rice is tender and the stock has been absorbed. If the rice is cooked but some liquid remains, remove the lid and simmer uncovered to allow the liquid to evaporate. Add the spinach, cover and cook for 3 mins to wilt.
- Meanwhile, prepare the salmon. Heat the grill to medium and line a baking sheet with foil. Mix the yogurt with the mint or coriander and the remaining turmeric and ground coriander. Spread the yogurt mixture over the salmon, then transfer to the prepared baking sheet and grill for 8-10 mins until the fish can be flaked easily with a fork. Top the kedgeree with the salmon fillets or flake the fish into it, and scatter over the almonds to serve.
Nutrition Facts : Calories 636 calories, Fat 28 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 14 grams sugar, Fiber 6 grams fiber, Protein 49 grams protein, Sodium 0.6 milligram of sodium
SPICY 'VEDGEREE'
Try our veggie twist on kedgeree for a healthy supper. Like the traditional version, it's served with boiled eggs and has a lovely mild curry flavour
Provided by Esther Clark
Categories Dinner, Main course, Supper
Time 1h20m
Number Of Ingredients 14
Steps:
- Rinse the rice under cold running water, rubbing with your fingers to remove any excess starch. Cook following pack instructions, then drain well.
- Bring another pan of water to a simmer. Cook the green beans for 2 mins, then transfer to a bowl with a slotted spoon and set aside. Boil the eggs in the pan for 7 mins, then drain and transfer to a bowl of cold water to cool.
- Meanwhile, heat the oil in a large frying pan over a medium heat. Fry the onions for 10-15 mins until golden. Add the garlic, curry powder, turmeric and bay leaves and cook for 1 min more. Stir in the spinach, tomatoes and a splash of water and cook for another 5 mins until the spinach has wilted.
- Fold the cooked rice and green beans through the spinach mixture and cook for a few minutes until the rice is warmed through. Drain and gently peel the eggs, then slice in half.
- Top the rice mixture with the eggs, coriander and chilli. Serve the vedgeree with the lemon wedges on the side for squeezing over.
Nutrition Facts : Calories 501 calories, Fat 14 grams fat, SaturatedFat 3.6 grams saturated fat, Carbohydrate 70 grams carbohydrates, Sugar 6 grams sugar, Fiber 9 grams fiber, Protein 20 grams protein, Sodium 0.3 milligram of sodium
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
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