This is really a mix between paella and kedgeree and works brilliantly for dinner, or with salads and/or barbecue for lunch.

For 4

1 red onion, finely chopped
1/2 red pepper, finely chopped
2 cardamom pods
1/4 tsp turmeric
1/4 tsp caraway seeds
Zest of 1 lemon
200g basmati rice
400ml vegetable stock
2 large free range eggs
2 smoked haddock fillets

Fry the red onion and red pepper for 5 minutes. Add the cardamom pods, turmeric, caraway seeds and the zest of a lemon. Make sure the onion and pepper are coated in these spices before adding the rice. Stir the rice into the spicy veg mix and add the vegetable stock. Cover with a lid, turn the heat onto the lowest it can go and let it cook for 12 minutes. Check it half way through, and give it a stir if the rice is sticking to the bottom of the pan.

In the meantime put two pans of boiling water on. In the first pan boil the eggs for 9 minutes. In the second, boil the frozen smoked haddock fillets for 11 minutes. When the eggs are ready, peel and mash them, and when the haddock is ready, remove the skin and flake the bits of fish apart.

Gently stir the flaked haddock and broken eggs into the rice mixture and return to the heat for just long enough to make sure all the ingredients are piping hot.

Serve with a generous wedge of lemon and a sprinkling of home grown cress.

Cress is so easy to grow, and very satisfying. Take a piece of kitchen roll and line a tupperware with it. Sprinkle with water so it is damp and then sprinkle your cress seeds onto the paper. Cover with some paper for the first few days, ensuring the paper remains damp, then remove the paper, wait until your cress is a couple of inches tall, and enjoy!!

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