I’ve really missed whipping up a family feast lately while I focus on home improvements. And I’ve been incredibly torn between cooking good wholesome food and the growing demand of my DIY job (doing the jobs I used to hate).
But sharing DIY progress really has been a win-win situation. I learn a process that saves me money, then I pass it on to who’s in the same boat. And it’s extremely encouraging to receive lovely comments or tips from those more skilled.
And last month, I squeezed in a street food taste-off filming session with Tefal, where I discovered a delicious Chicken Tikka Masala.But as an extra thank you, I was sent this really cool Tefal Ingenio pan set which updated my old ones. In fact, my cupboard pan if full of about 95% Tefal.
This time, my fiance is absolutely not allowed to take them camping and use them as a mallet to hammer down a windbreak! I’m all for using things we have, but this set could not have arrived soon enough.
And so far, they’re ticking all my boxes, like my other ones, in that they’re oven safe. But the extra benefit is that the handle is detachable and can be used as serving dishes, like in today’s recipe.So, talking about making do and mending. (Very loosely, anyway). I’ve been clearing out my fridge this week, ready to go away to France in our camper van and I really fancied eggs benedict with some fresh fish that needed eating. However, having no bread put a stop to that.
And after a quick “smoked haddock + breakfast” search, then kedgeree was the answer. And even more so that a handful of my readers thought I’d like it in the past. So it’s here! And you weren’t wrong.
And new pans for blogging is enough to get me in my kitchen. I just need to have a clear out once I’m back(!)It’s not traditionally made with smoked haddock and sea bass, but I wasn’t too fussed. It kept my dog happy too, although he says, “knickers to lemons”! 😀
And after a bit of tweaking with a dash of this, a sprinkle of that, I’ve discovered a beautifully fresh, vibrant and filling breakfast.
It makes 4 generous servings and although I made it in the largest silver sauce pan, I transferred it to the big frying pan, removed the handle and it looked like a silver serving dish.And then came my usual photo-food addition. I can’t resist a bit of lemon twisting, as difficult as it is to get the right action shot.
It’s definitely taste and looks like a fresh exotic recipe that’s got me thinking of holidays. And hopefully I’ll come back with even more food inspiration.
Is Kedgeree a usual recipe in your house? I think this one will be from now on.
Slimming World Syn Free Smoked Haddock & Sea Bass Kedgeree
- 450 g basmati rice uncooked
- 1 onion diced
- 1 tsp mild curry powder
- 1/4 tsp turmeric
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cinnamon
- 2 bay leaves
- 1 litre stock of your choice
- 280 g smoked haddock *Or 500g of smoked haddock alone
- 220 g sea bass
- 3 eggs left whole
- fresh mint
- 1 lemon quartered
- 1/2 tsp salt
- 100 g mushrooms sliced
- 100 g frozen peas
- Spray a large saucepan with frylight and gently saute the onions until tender.
- Stir in all the dry herbs and spices, including the bay leaves and fry for a further minute, ensuring everything has a good coating.
- Add the uncooked rice along with the stock, mushroom and peas and bring to a boil while stirring to ensure nothing is catching at the bottom.
- Lower the heat to a gentle simmer and place a lid on top of the saucepan and cook for 12 minutes.
- While that's cooking, in another large saucepan, bring fresh water to the boil and add the fish and eggs (in their shells) and boil for 4 minutes, then remove the fish and set aside (but keep the eggs in to cook for another 4 minutes).
- Flake the fish in to large chunks with two forks, discrding any skin and bones and add to the kedgeree.
- Once the eggs are cooked, run under a cold tap and remove the shells and cut in to quarters before adding to the rice.
- Finally, serve with twists of lemon and a sprinkle of fresh mint (or whatever fresh herbs you fancy).
DON’T MISS OUT ON FUTURE RECIPES
And if you don’t want to miss out on future recipes, then why not subscribe for free below to get the latest straight in your inbox?
CAN’T MAKE IT RIGHT NOW? HERE’S A COUPLE OF PINS TO SAVE IT FOR LATER!
Disclaimer: This is NOT a sponsored post. However, I was sent a Tefal Ingenio PR sample as a thank you from a previous campaign. I have not been asked to review the set, but I was impressed enough with it, I thought it was perfect for my next recipe.