Head chef Russell Hunt
The Kings Head Hotel,
24 Market Place, Cirencester
GL7
NORMALLY at this time of year we are at the last part of winter, but it can still be bitterly cold, so when it comes to eating we want warm hearty comfort food stews, pies, casseroles etc.
For myself I really enjoy a nice bowl of smoked haddock kedgeree.
Traditionally served as a breakfast dish this hearty fish and rice dish has everything you need for a cold day. Top it with a fried egg and some fresh coriander and if you like fish you will be in heaven!
Follow this simple recipe and try it for yourself trust me you won’t regret it.
Serves 4 125g basmati rice 2 smoked haddock fillets 50g green beans 2 tomatoes de-seeded and diced 1 red onion diced 1 teaspoon turmeric 1 teaspoon mustard seeds 1 table spoon curry powder 1 teaspoon ground cumin Chopped fresh coriander 50g butter 1 red chilli deseeded and diced 2 tablespoons vegetable oil 100 ml natural yoghurt Salt & pepper Juice of 1 lemon Heat oil in a thick bottomed pan then melt butter, add rice and stir in for 1 minute.
Add turmeric,mustard seeds, curry powder, cumin & chilli cook for 2 minutes.
Add enough water to just cover the rice bring to a simmer and cook for 8 minutes Thinly slice the green beans and dice the haddock continue to cook until haddock is nice and flaky and the rice is just cooked.
Remove from heat stir in the yoghurt and diced tomatoes, check seasoning, then finish with freshly chopped coriander.
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