BarkingBaking.com
  • Find Recipes
    • Latest Antics
    • By Type
    • By Time
    • Booze
    • Glossary
  • YouTube
  • About
    • Submit A Recipe
    • Durham Give A Rose
    • Instagram
    • Speak Up
    • Cookie Policy
    • Music I Write
  • Newsletter
  • Shop
    • Living Out Kit
    • Bargains
  • Great Eats

Recipes & Eats

Easy Kedgeree

23/3/2015

Comments

 
Kedgeree is traditionally eaten at breakfast but really I think it makes for a rather lovely supper. It uses fairly simple ingredients and smoked haddock tends to be on offer. The great thing about this one is that it really fills you up. I also really like the way it can be the centre-piece for a meal - just pop it in a bowl and chuck it on the table and then you can have as much or as little as you like. 
Easy Kedgeree
Ingredients

  • 250g smoked haddock
  • Milk
  • Salt and pepper
  • 3 eggs (one per person)
  • A mug of rice
  • 1 teaspoon garam masala 
  • Handful of fresh parsley (literally a handful, don't scrimp out!)
  • A generous knob of butter


Method

Pop the haddock in a large pan and cover with milk. Season with pepper. Simmer for about 7-10 mins or until it is flakey. 

Get the rice on. 

Boil some eggs for 6 minutes. When they are done, drain the water and run cold water over them - this stops them going that nasty grey/black colour you sometimes see boiled eggs and it also makes them good to handle. Peel the shell - suggest using a teaspoon to crack the shell then using the handle of the teaspoon to fish underneath the shell and peel it away easily.

The haddock should be done before the rice. Take the fish out of the milk but keep the milk as it adds flavour to the rice. When the rice is cooked, drain it and then fry gently for a minute or so, adding a generous knob of butter; now flake the haddock in (it helps if you mash it up a bit with a fork) and then some of the milk you retained earlier.

Pop in a teaspoon of garam masala. Taste it. It might need some salt and pepper. Keep it on the heat and keep adding the milk - the consistency should be like a thin risotto. 

When you are just about ready to serve up, cut the eggs in (halved) and add the chopped parsley. Stir it gently so the egg is not too broken up.

Serve in a lovely bowl; we had this with fried leeks, spinach and some tomatoes (just half them, drizzle some oil over the top and bake for about 10 mins).
Follow my blog with Bloglovin Barking Baking
Comments

    Who is The Barking Baker?

    My name is Hugo Brown and I've just graduated from Durham University having studied Law.

    BarkingBaking.com is full of easy student recipes. There are now over 200 recipes to be found here. 

    Get in touch if you have any feedback. Please do share the site with friends and family. 

    I also write music. Check it out. Sharing is caring.

    Instagram
    Get behind the scenes with Barking Baking by following us on Snapchat. Just open the app and scan the image below. Username: "BarkingBaking".

    Interested in running an Advertorial with us? Yes.
    Picture

    Archives

    March 2018
    October 2017
    August 2017
    July 2017
    February 2017
    January 2017
    December 2016
    November 2016
    October 2016
    September 2016
    August 2016
    July 2016
    June 2016
    May 2016
    April 2016
    March 2016
    February 2016
    January 2016
    December 2015
    November 2015
    October 2015
    September 2015
    August 2015
    July 2015
    June 2015
    May 2015
    April 2015
    March 2015
    February 2015
    January 2015
    December 2014
    November 2014
    October 2014
    September 2014
    August 2014
    July 2014
    June 2014

    Categories

    All
    America
    Blender
    Booze
    Bread
    Breakfast
    Brownies
    Bundles
    Burgers
    Cakes
    Coffee
    Cookie/Biscuits
    Dips
    Eclairs
    Egg Free
    Experimentation
    Fish
    Fruit
    Fry
    Gluten Free
    Great Eats Durham
    Great Eats London
    Healthy
    Healthy Ice Cream
    Hob
    How To
    Ice Cream
    In A Cup
    In A Cup/Jar
    Late Night
    Meals
    Mega Pudding
    Microwave
    Muffins
    Nibbles
    No Cook
    No Equipment
    Oven
    Pastries
    Pie
    Quick/Easy
    Refreshing
    Road Trips
    Roasts
    Sandwich
    Stir Fry
    Summer
    Toaster
    Toastie
    Toastie Maker
    Travel
    Vegetarian
    Waffles
    Wine Society
    Winter

    RSS Feed

    Follow

    Why use this?

    Think of this as an online, easy to follow, recipe book.

    I will make mistakes so you don't have to!

    Picture
BarkingBaking.com is the home of easy student recipes
Recipes • Submit A Recipe • Music • About
  • Find Recipes
    • Latest Antics
    • By Type
    • By Time
    • Booze
    • Glossary
  • YouTube
  • About
    • Submit A Recipe
    • Durham Give A Rose
    • Instagram
    • Speak Up
    • Cookie Policy
    • Music I Write
  • Newsletter
  • Shop
    • Living Out Kit
    • Bargains
  • Great Eats