Brunch bites: easy kedgeree from the Mumsnet cookbook

kedgereeWe've lifted this recipe from the breakfast chapter of Mumsnet's Top Bananas! cookbook (p.36) especially for National Breakfast Week (25-31 January 2015).

 

This may have been eaten for breakfast in the days of the Raj, when there were servants to make it, but in this day and age it's probably ambitious to expect anyone to make (or eat) kedgeree before the school run. It's the perfect weekend brunch though, especially if you are out for the day. All that protein means you'll keep going until mid-afternoon... and you won't need to feel guilty when everything slides and the kids have candyfloss and crisps for tea.

Kedgeree (serves 4)

Ingredients:

60g unsalted butter
Large pinch of turmeric
1 clove
Seeds from 1 green cardamom pod
225g long-grain rice
600ml hot fish or chicken stock
2 eggs
300ml milk
1 onion, sliced
1 bay leaf
2 black peppercorns
400g smoked haddock (or a sustainable white fish such as coley, if your kids don't like smoked fish)
Handful of parsley leaves, roughly chopped
Lemon wedges, to serve
Salt and pepper

 

Method:

You will need: 18 x 25cm tray-bake tin.

  1. Preheat the oven to 200°C/fan 180°C/gas mark 6.
  2.  Put a large ovenproof pot (one that has a lid) over a medium heat. As it heats up, add the butter. Once that has melted, add the turmeric, clove and cardamom seeds. Stir in the rice, cook for one minute, then add the hot stock and bring to the boil. Put the lid on and put the pot in the oven for 15–20 minutes.
  3. Bring a small pan of water to the boil, lower in the eggs, return to the boil and cook for seven minutes. Remove them from the pan and cover with cold water, to stop them cooking. When they're cool enough to handle, peel them. Set aside.
  4. Meanwhile, pour 600ml of water into a deep sauté or frying pan. Add the milk, onion, bay leaf and peppercorns. Bring to the boil, then slide in the fish, reduce the heat to a simmer and poach for 10 minutes, or until the flesh is opaque and flakes easily from the skin. Remove the fish from the liquid with a fish slice, discard the skin and flake into large chunks, checking for bones and throwing them away as you do so.
  5. Take the rice out of the oven; it should have absorbed all the stock and be perfectly cooked. Gently stir in the fish, being careful not to break it up.
  6. Serve scattered with parsley, allowing everyone half a boiled egg and a wedge of lemon. Season to taste (a generous grind of pepper is good).
  7. Feel smug that your child has filled up with healthy food and it isn't even lunchtime.

 

The health bit:

This dish can be part of a cunning plan to sneak in veg. Try peas first and, once your kids get used to seeing those in there, you can break out the more adventurous stuff: stir in some baby leaf spinach or a spot of watercress.

 

Looking for more foolproof family recipes?

Top Bananas!Top Bananas!: The best ever family recipes from Mumsnet is not your average cookbook. To begin with all the recipes are from Mumsnetters, who've been there and bought the ketchup stained T-shirt. Every one was tested by more Mumsnetters before the book was published - so you know that the recipes work. 

You'll find tips for getting children to eat, feeding young children, health tips about salt, fat, sugar and food allergies, and, of course, a whole heap of amazing recipes - 120 of them in total.

Buy it here.

 

 

Last updated: 23 days ago