Читать книгу Tana Ramsay’s Family Kitchen: Simple and Delicious Recipes for Every Family - Tana Ramsay - Страница 20

25g/1oz butter

1 tsp ground coriander

1 tsp ground cumin

¼ tsp turmeric

250g/8oz basmati rice

450ml/16fl oz water

pinch Maldon sea salt

2 free-range eggs

450g/1lb smoked haddock fillet

125ml/4½fl oz milk

125ml/4½fl oz double cream

2 spring onions, finely chopped

2 tbsp coriander, chopped

Serves: 4 hungry children

Prep time: 10 minutes

Cooking time: 20 minutes

1 Melt the butter in a medium saucepan, then add the spices and the rice. Cook this for approximately 2 minutes. Add the water and salt. Bring this to the boil and simmer for 10 minutes.

2 Place the eggs into a saucepan of boiling water and boil for 6 minutes, so they are not too runny in the centre, but not fully hard – you want them to have a lovely bright yellow yolk that is almost creamy in texture.

3 Meanwhile, put the haddock in a saucepan with the milk and cream and heat to a simmer. When simmering, cover and allow to cook for approximately 5 minutes.

4 When the eggs are ready, run them under a cold tap to stop them overcooking, then peel and put aside till ready to serve. Take out the haddock, remove the skin and flake the fish, carefully removing any bones. Put the flakes back into the milk and cream.

5 Stir the rice and add to the haddock, sprinkle in the spring onions, chop the eggs and add to the dish, gently stirring through. Sprinkle the coriander over the top and serve.

Tip

• This is also delicious if you add fresh peas.