19/02/2025
Kedgeree 🍋🌱
One of my absolute faves, super versatile, full of goodness, serve up for breakfast, brunch, lunch or dinner
Ingredients
300g Smoked haddock
500ml fish stock
2 bay leaves
200g Bulgar wheat ( or rice if you prefer)
1 red onion
2 garlic cloves
1 red chilli
2 tbsp curry powder
2 tbsp olive oil
10g butter
1 lemon
small bunch flat leaf parsley
4 free-range eggs
Freshly milled black pepper to taste
Instructions
🌱 Bring 500ml fish stock to boil, add bay leaves and smoked fish. Reduce heat, cover with lid and simmer for 10 minutes.
🌱Add bulgar wheat to large saucepan. When fish is cooked, scoop out and set aside. Remove bay leaves and carefully pour the fish stock over the bulgar wheat.
🌱Stir thoroughly, bring to boil, reduce heat and cover. Cook for 10 minutes.
🌱Meanwhile, sautés the onion for 2-3 minutes. Add the garlic and chopped chilli, and cook for a further 2 minutes.
🌱Add the curry powder, and cook through for a further 2-3 minutes.
🌱Add the onion mix to the cooked bulgar wheat
🌱Add chopped parsley, juice of half a lemon, and a generous grind of black pepper. Mix thoroughly, cover pan with lid simmer
🌱Spoon kedgeree mix into large bowls and add the chopped boiled eggs, serve with black pepper & chopped parsley
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