Woodfired Kedgeree makes a fantastic brunch dish, perfect for the period over Christmas and New Year. Do check out what we did on our Youtube Channel and here’s the recipe –
Woodfired Kedgeree – Ingredients
300g smoked haddock
1tbsp sunflower oil
1 large onion, peeled and finely chopped
1tbsp ground coriander
1tsp each ground cumin, ground turmeric and garam masala
1 large mild fresh red chilli, finely chopped
60g frozen (or fresh) peas
120g Basmati rice
3tbsp double cream
6 medium free range eggs
1tbsp white wine vinegar
30g flaked almonds
1tbsp chopped fresh coriander
Salt and pepper
Woodfired Kedgeree – Oven State and Door
Woodfired Kedgeree – Method
- Put the smoked haddock in a wide pan so it’s lying flat with the skin side up and then cover the fish with milk. Gently put the pan in the oven and bring the milk to the boil.
- Pull the pan away from the heat and simmer gently until the haddock is starting to flake. Carefully take the pan out of the oven and take the fish out of the pan with a slotted spoon or fish slice and leave to drain on some kitchen paper.
- Heat another wide pan (about 25cm/10”) in the oven. Mix the onion with the sunflower oil and a pinch of salt.
- Put the onion mix in the heated pan and cook until the onion has softened.
- Stir in the chilli and the dried spices and cook through for 30-40 seconds.
- Stir in the peas and rice (if the peas are frozen, you don’t need to defrost them). Just cover with water and season well with salt and pepper.
- Push the pan into the centre of the oven and bring the water to the boil. Simmer until the rice is tender and the water has all been absorbed. Move the pan away from the heat source if it’s cooking too vigorously.
- While the rice is cooking, put a small pan in the oven to heat up and when it’s hot, add the flaked almonds. Toast them until they are golden brown in colour and smell nutty. Take them out of the pan as soon as they have coloured to let them cool down.
- When the almonds are cooked, heat up a 18cm/6” saucepan of water to come to simmering point. Add the vinegar.
- Break an egg into a cup and gently pour the egg into the vinegary water. Do this twice more so you’ve got 3 eggs gently poaching at the edge of the oven.
- Poach the eggs until the whites are set and the yolks are still runny. Take the pan out of the oven and use a slotted spoon to take the eggs out of the pan. Drain them on kitchen paper and keep them warm while you poach the remaining 3 eggs.
- Flake the smoked haddock and arrange over the top of the cooked rice and pour over the cream. Heat the fish through in the oven and when it’s hot scatter the toasted almonds over the surface of the rice and fish and then scatter the fresh coriander over the top too.
- Divide the fish and rice mixture into 6 and serve on plates with a poached egg on top and a good pinch of freshly ground black pepper.
Woodfired Kedgeree – Alternatives
- Try different smoked fish – cod, eel, salmon
- Use some fresh fish – prawns, salmon, hake all work well
- Add hotter chillies for a perkier dish – we used a fruity red chilli, not too hot
- If you don’t like eggs or you can’t eat nuts, just leave them off
- Use brown basmati but it will take much longer to become tender so factor that in to your cooking time