I just love kedgeree. It's quick and easy, tasty and cheap and can be eaten anytime,
breakfast, lunch or tea.
This time, instead of the usual pile on a plate, I served it from a cup
with the egg in the centre.
A kedgeree tower, that when you break open, reveals a gooey middle.
A delightful combination of fish, rice and egg with a squeeze of lemon
Serves 4 depending on the size of your cup!
1 leek, chopped (or medium onion)
150g brown rice (or white if preferred)
350g smoked haddock
1 tsp cumin or mild curry powder
1 bay leaf
1 egg per cup (free range, always)
lovage, parsley or coriander
lemon to serve
First, poach the smoked haddock in the milk for 10 minutes with the bay leaf
Once cooked, remove the fish from the liquid and leave to cool.
Set the milk aside to use later.
Soften the leek in a little oil.
Add the cumin or curry powder and cook for a couple more minutes.
Strain the milk used to poach the fish through a sieve into the rice, discarding the bay leaf.
Add a knob of butter, a pinch of salt and a twist of pepper and simmer for a further 10 minutes until the rice is cooked.
In the meantime, soft boil your eggs for 4 minutes, plunging directly into cold water immediately after
to stop them cooking anymore - you need them to be runny.
Once the fish is cool enough to handle, flake and add to the cooked rice with some
chopped lovage (optional) or parsley, coriander if you prefer.
The kedgeree is now ready to be loaded into your cups.
Wipe the cup around the inside edge with oil or butter.
Load the cup to a third full with the kedgeree and then place in the soft boiled egg
Spoon in more more around the egg and to the top, firmly pressing down all the time.
Once chilled, place a plate over the top of the cup and turn over,
All being well, the cup should just lift off to reveal your kedgeree castle....
Garnish with a coriander leaf and serve with plenty of slice lemon
Stir in 150g brown rice and fry for a few minutes.