Читать книгу Home Cooking - Rachel Allen - Страница 43

This classic dish is perfect for entertaining, whether for breakfast, brunch, lunch or dinner. It’s so easy to increase the quantities to feed lots of people. I love the addition of wild rice in this recipe, but it’s fine to use just basmati rice (white or brown) if you prefer. There are quite a few different elements to cook in this recipe, but then it’s just a matter of assembling all the individual ingredients. Serve this simply on its own, or with some mango chutney and a green salad.

150g (5oz) wild rice

Salt and freshly ground black pepper

350g (12oz) white or brown basmati rice

500g (1lb 2oz) smoked haddock (about 2 medium fillets)

25g (1oz) butter

350ml (12fl oz) milk

2 tsp cumin seeds

2 tsp coriander seeds

4 tbsp olive oil

2 large onions, peeled and thinly sliced

½ tsp cayenne pepper

½ tsp garam masala

10 eggs, at room temperature

225g (8oz) fresh or frozen peas

2 tbsp chopped coriander or parsley

2 tbsp chopped chives

50ml (2fl oz) single or regular cream

1 Tip the wild rice and a pinch of salt into a saucepan of boiling water and cook on a medium heat for about 45 minutes until the rice is cooked but with a tiny bite still left. Add the basmati rice and a pinch of salt to another saucepan of boiling water and cook until tender. (White basmati rice will take 10–12 minutes to cook and brown basmati rice 25–30 minutes.) Drain well and return both to one pan to keep warm.

2 Meanwhile, place the smoked haddock in a wide saucepan and add the butter, milk and a pinch of black pepper. Bring slowly to the boil, then reduce the heat and simmer gently for 10–12 minutes or until the fish is cooked. When it is ready it will begin to fall apart in chunks. Remove from the heat and set aside to cool slightly.

3 Place a very large frying pan on a high heat and toast the cumin and coriander seeds for a few seconds until just a shade darker, then remove the seeds and roughly crush them. (If you don’t have a pestle and mortar, simply tip them out onto a chopping board and crush them with a rolling pin or the base of a pan.)

4 Return the pan to a medium heat and add the olive oil. Tip in the onions and sauté for 4–5 minutes or until just turning golden. Add the crushed cumin and coriander seeds, along with the cayenne pepper and garam masala. Turn the heat down to low, cover the pan with a lid and continue to cook the onions for 12–15 minutes, stirring occasionally, until completely soft.

5 While the onions are cooking, bring a large saucepan of water to the boil, gently lower the eggs into the water with a slotted spoon and boil for just 6 minutes until semi-hard boiled. Drain the eggs and run cold water over them to stop them cooking. Peel them once they are cool enough to handle and cut into quarters.

6 Tip the peas into a saucepan of boiling water and cook for 1–2 minutes or until tender, then drain. Meanwhile, the haddock should now be cool enough to handle, so remove from the milk (reserving the milk for later), peel away the skin, remove any bones and flake the fish into chunks of about 1cm (½in).

7 Now that everything is cooked and prepared, you are ready to assemble the dish. Remove the lid covering the onions and, leaving the pan on a low heat, add the drained wild and basmati rice, the peas and half of each of the coriander or parsley and chives, stirring to mix. Pour over the cream, along with 50ml (2fl oz) of the milk the fish was cooked in, and gently stir to loosen the whole mixture slightly. Add the flaked haddock pieces, season with salt and pepper, to taste, and stir gently together.

8 Transfer the kedgeree to a wide, shallow serving dish or plate and arrange the quartered eggs on top and around the sides, then sprinkle with the remaining chopped herbs and serve.