Kedgeree with boiled eggs

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Kedgeree is a much-loved dish in Britain and India; there is something about the combination of smoked haddock, eggs and rice that eternally appeals. For a fuss-free dinner that can be rustled up in just over half an hour, this recipe from Nathan Outlaw is well worth a go.

First published in 2015





Dice the fish into 2cm cubes and set aside
Preheat the oven to 200°C/gas mark 6
Trim the dark green top off the leek and wash thoroughly under cold water. Slice finely and set aside
Place a large pan over a medium heat and once hot, add the oil and butter
Once the butter is bubbling, add the shallot, leek, celery and garlic and cook for 2 minutes, stirring continuously - so as not to colour
Wash the rice 3-5 times under cold running water. Drain and allow to stand for 15 minutes. Add the washed rice to the pan, stir and cook for 1 minute
  • 300g of long grain rice
Add the saffron, curry powder and fish stock. Bring to a simmer and cover with a lid. Transfer the pan to the oven and cook for 15 minutes
  • 1 pinch of saffron
  • 1/2 tsp mild curry powder
  • 700ml of fish stock
Meanwhile, bring a pot of water to the boil. Gently lower in the eggs and continue to boil for 10 minutes. Remove and allow to cool, then peel and slice
Once the rice is cooked, remove the pan from the oven and add the smoked haddock
Place the lid back on and leave for 3-5 minutes to steam the fish. Then, gently fold the coriander and egg through the rice. Season with salt and pepper
Divide the kedgeree across 4 bowls and serve with a few lemon wedges
First published in 2015

Nathan Outlaw cooks with understated brilliance and passionate respect for primary ingredients.

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