Kedgeree
(serves 4)
I like my kedgeree made with smoked trout rather than the traditional haddock. I think that it makes it slightly gutsier. Kedgeree is now cropping up on the menus at top restaurants because of its great taste, but it also has a useful modern selling point: it’s the perfect brunch dish for when gluten-intolerant friends come over.
Ingredients
1 tbsp olive oil
25g butter
1 red onion, finely chopped
1 garlic clove, finely chopped
2cm piece of fresh ginger, peeled and grated
1 tsp curry powder
250g long-grain rice
200g smoked trout fillets, boned and flaked
To serve
3 hard-boiled eggs, quartered
A handful of coriander leaves
Lime wedges
Half a cucumber, sliced
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Method
1 Heat the oil and butter in a saucepan over medium heat. Add the onion with a good pinch of salt and cook for 8–10 minutes until soft. Add the garlic, ginger and curry powder and cook for 2 minutes.
2 Add the rice to the pan and stir to coat in oil. Pour in 500ml water, bring to the boil and then turn down to a simmer. Cover the pan and cook for 15 minutes, or until all the water has been absorbed.
3 Remove the pan from the heat. Carefully stir in the trout. Serve the kedgeree topped with egg and coriander leaves. Serve the lime and cucumber.