Pick me up Kedgeree

Created by: Charlotte Rogers

500g Ritchie's smoked haddock fillets , skin off, 
250 g basmati rice
4 large free-range eggs
2 lemons
2 fresh bay leaves
olive oil
1 knob of butter
1 onion , finely chopped
1 small bunch of fresh coriander , leaves picked
1 red chilli , deseeded and finely sliced
1 heaped tablespoon Madras curry paste

  • OPTIONAL:
  • lemon wedges
  • natural yoghurt
  • chilli , sliced

Credit: Jamie Oliver 

Feeling the after effects of the festive season? Need a pick me up? This versatile kedgeree dish  can be eaten for breakfast, lunch or dinner - plus it's the best hangover cure in the world. Tis the season to eat, drink and be merry after all! 

 Ready in 35 minutes. 

Serves 24

 

Difficulty.

 

  1. Bring 2 large pans of salted water to the boil. Wash the rice till the water runs clear and all the starch has been washed away. Add the rice to one pan and cook for 2 minutes less than the cooking instructions.
  2. Add the eggs and bay leaves to the other pan and squeeze in the juice of half a lemon. Add the squeezed lemon half to the pan and leave to simmer for 7–8 minutes, adding the Ritchie's smoked haddock halfway through.
  3. Meanwhile, get a large pan on a medium heat and add a drizzle of oil and the butter. Add the onion and fry for a few minutes, then add the coriander stalks and chilli and leave them to sweat. The slower you cook them, the sweeter they’ll be.
  4. When the rice is cooked, drain it, and put aside. After 3–4 minutes your haddock should be flaking apart; carefully pour most of the water away.
  5. Transfer the eggs to a colander and rinse them under the cold tap until they’re cool enough to peel. Discard the bay leaves and lemon half.
  6. Add the curry paste to the pan of onions and stir it through, fry for 5 more minutes then take the pan off the heat. Tip in your rice and stir it through – don’t totally mix, it’s nice to have a bit of a marbled effect.
  7. Roughly chop your peeled eggs into the pan, then flake over the haddock. Roughly chop most of the coriander leaves and add most of them to the pan with the juice from the remaining lemon. Gently fold it all together.
  8. Pop the pan on a low heat for 5 minutes to get nice and hot, then have a taste and adjust the seasoning. You shouldn’t need too much as the smoked fish gives it lots of flavour.
  9. Get a fork and fold it over a few times to keep it nice and light. When you hear a great sizzling, take it off the heat, scatter over the reserved coriander, pop in some lemon wedges and serve with yoghurt and sliced chilli, if desir