Smoked Salmon Kedgeree with Green Vegetables
Rating:
Ingredients:
- ⅔ cup uncooked basmati rice
- 250 ml chicken or fish stock + 2 Tbsp hot water
- 2 eggs
- ½ cup frozen peas
- 2 Tbsp butter
- 1 small brown onion (around 120g), thinly sliced
- A small thumb-size of fresh ginger (1 tsp finely grated)
- 2 tsp curry powder
- ½ tsp ground turmeric
- ½ tsp ground coriander
- ¼ cup flat-leaf parsley, finely chopped
- 1 small lemon (½ tsp finely grated zest and 1 Tbsp juice)
- 100 g hot smoked salmon
- 2 cups spinach, finely sliced
- Salt and pepper, to season to perfection
Method:
Prepare rice
- Place rice and chicken stock in a medium-sized saucepan over a medium high heat, with no lid. Bring to a simmer - the edges should be bubbling, the middle rippling and the surface foaming.
- Place a tight fitting lid on, then turn heat down to medium-low (low for strong stoves).
- Cook for 10 minutes, making sure to not lift the lid. Remove from heat, leave for 10 minutes with lid on, then fluff with a spatula or fork.
Prepare hard boiled eggs and peas
- Put a medium saucepan of water onto boil.
- Once bubbling, gently lower eggs in to cook - I find a slotted spoon helps to lower in.
- Cook for 10 minutes. At the 7 minute mark, add peas. While cooking, start on prepare kedgeree (see below).
- Once at ten minutes, turn off the heat and drain into a colander to remove the boiling water. Rinse with cold water so the eggs cool right down.
Prepare kedgeree
- In a medium deep frying pan or shallow skillet (mine pictured was 26cm), add butter over a medium-low heat. Add the brown onions and ginger, and sauté until the onion is soft and translucent - around 10 minutes.
- Once the rice has cooked, add directly to the pan along with the 2 Tbsp extra hot water (to keep the rice moist), spices, herbs, lemon and a few generous turns of the salt and pepper shaker. Turn off the heat and gently mix together until the rice is uniformly coloured.
- Add the peas, spinach and smoked salmon. Gently fold through. Taste test and add more salt or pepper until it tastes well seasoned to you.
- Peel chopped eggs and slice into quarters. Dot overtop. Enjoy!
Notes:
Notes - Cooking the rice
The cooking method for rice is for store-bought basmati rice, purchased in packets at everyday grocery stores. Since the introduction of modern packaging, it is not necessary to wash this type of rice. If you purchase rice out of sacks at market, rinse the rice and then reduce by a tablespoon of stock when cooking (as rinsed rice is already soaked with water), otherwise your rice may end up gummy.
The cooking method for rice is for store-bought basmati rice, purchased in packets at everyday grocery stores. Since the introduction of modern packaging, it is not necessary to wash this type of rice. If you purchase rice out of sacks at market, rinse the rice and then reduce by a tablespoon of stock when cooking (as rinsed rice is already soaked with water), otherwise your rice may end up gummy.