Tuesday, April 24, 2012


What with breakfast being the most important meal of the day and all, Bails and I are always on the lookout for new ideas for yummy morning treats.

Since lovely Bailey bought me Jamie's Great Britain as a little present, I have to admit haven't made many things despite having spent quite a lot of time admiring its pages. I decided I wanted to try out the 'Light and Spicy Kedgeree' recipe so pencilled it in for one Saturday morning. Then it turned out that Roy would be joining us for brekkie that day anyway - the perfect breakfast guest!

Making the Kedgeree was lots of fun. It did require a fair bit of multi-tasking but I love cooking up a storm on a quiet Saturday morning anyway. I loved the way the kitchen smelt like a deliciously spicy curry house while I was cooking too!

I was very happy with our Kedgeree breakfast. It was delicious and while eating we had a nice chat about the origins of Kedgeree. Roy and Bailey loved it, Roy kept saying how tasty it was and it was really hearty and kept me full most of the day. Although it worked great as a breakfast I would say this could really be eaten at any time of the day.

We will definitely be making Jamie's Kedgeree again, Bailey has had a great idea for how we could make it more posh - by adding some yummy squid to the recipe! Would be delicious. Thanks Jamie!

300g basmati rice
salt and pepper
3 eggs
2 onions
3 cloves of garlic
1 heaped tsp garam massala
1 tsp cumin seeds
2 tsp brown mustard seeds
2 tsp grated fresh ginger
2 red chillis
A bunch of coriander
A large fillet of haddock
6 bay leaves
2 lemons
1 tsp turmeric

Cook the rice in a saucepan of salted, boiling water and cook through according to the packet instructions. Put the eggs in to boil in the same pan as the rice too, for about 6 minutes, then drain the water off. Meanwhile, peel and chop the onion and garlic and place in a frying pan over a medium heat.

Add the garam massala, cumin seeds, mustard seeds, ginger, salt and pepper to the pan with the onions. Chop the chillis and the stalks of the coriander add them too. Stir fry for 10 minutes.

Prepare a saucepan with enough water to cover the haddock fillet. Add the bay leaves to the pan of water and poach the haddock for five minutes.

Take the fish out of the water and allow to cool down a bit.

Remove the skin and flake up the fish.

Add the rice into the frying pan with the onions and spices, season and mix well. Add the juice of one and a half lemons and continue to cook for a few more minutes. Roughly chop the coriander. Sprinkle the turmeric and half of the coriander into the pan and add the flaked haddock too.

Cover the Kedgeree for a few minutes while you peel the eggs and cut the rest of the lemon into wedges. Plate the Kedgeree up and top with the boiled egg quarters, the rest of the coriander and the lemon wedges.


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