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Spiced Kedgeree


Overview:

Recipe Name:  Spiced kedgeree with instructions for Aga range cookers 

By:

Meal Type: Main course
Prep Time: 20 Minutes

Cook time: 30 Minutes

Servings: 4
Description: 

This delicious rice dish is traditionally served for breakfast or brunch but it also makes an excellent supper or lunch dish. If you prefer, you can use salmon or smoked mackerel in place of the traditional smoked haddock.

You may need...

Ingredients:

  • 25g butter
  • 1 tsp. olive oil
  • 1 onion, chopped
  • 400 ml. whole milk
  • 1 dried red chilli
  • 6 dried curry leaves
  • 500g un-dyed smoked haddock (skinless)
  • 4 cardamom pods
  • 1 cinnamon stick
  • ½ tsp. ground coriander
  • ½ tsp. turmeric
  • 2 tsp. curry powder
  • 300g basmati rice, rinsed
  • 200 ml. vegetable stock
  • 3 eggs
  • large handful frozen peas (optional)
  • small handful each freshly chopped coriander and flat-leaved parsley
  • Method:

    1. Pre-heat a deep, lidded sauté pan by placing it on the floor of the roasting oven for five minutes. Move to the simmering plate and add the butter, oil and chopped onion. Fry gently for a couple of minutes before placing the lid on the pan and moving to the floor of the simmering oven for 10-15 minutes where they will gently sweat.

    2. Place the fish in a saucepan and cover with the milk. Add the dried chilli and curry leaves. Heat through gently on the simmering plate until almost at boiling point, add a lid and move the floor of the simmering oven to poach for 10 minutes.

    3. Remove the fish from the simmering oven. Carefully remove haddock from the milk and set to one side. Strain the milk into a jug and keep to one side.

    4. Transfer the pan containing the onions to the simmering plate. Lightly crush the cardamom pods using the back of a knife and add to the pan, along with the other spices and the rice. Stir to coat the rice in the spices and buttery onion juices. 

    5. Pour the stock into the milk to make up to 600 ml. liquid. Pour this over the rice and bring to the boil – you may wish to move the pan to the return to the floor of the simmering oven for approximately 15 minutes, or until the rice has absorbed all the liquid and is tender.
    6. Whilst the rice is cooking, boil the eggs. Bring a pan of water to the boil on the boiling plate and lower the eggs in gently. Boil fo7- 8 minutes. Run eggs under cold water and peel.
    7. When the rice is cooked, move to the simmering plate to finish the dish: add a handful of frozen peas (no need to pre-cook), the haddock and half the chopped herbs. Stir gently to combine and heat through the fish and peas. If the dish looks a little dry, you can add a splash more water or stock at this stage to loosen. Taste and season with salt and pepper.
    8. Remove from the heat and top with the remaining herbs and quartered hard-boiled eggs.

    Tips for Aga range cookers:

    • Cooking rice in the simmering oven using the absorption method is easy and foolproof! Bring the rice to the boil with double the volume of liquid to rice, add a lid and move to the floor of the simmering oven for the usual cooking time. The rice will absorb the liquid and you when you remove it from the simmering oven, you will be met with perfect, fluffy rice!
    • Sweat onions in the simmering oven! Start cooking on the simmering plate, add a lid and move to the floor of the simmering oven for 10 minutes. You can also fry onions in a pan on the floor of the roasting oven if you want them slightly bronzed - watch carefully though as they will burn quickly.

     

    This fun family recipe has been scribed and tested by community member Antonia, who is a hard working mum with two boys. Her recipes are trialed in her much loved Aga range cooker and devoured by her family, allowing Antonia to provide accurate tips and advice on how to make the dishes a success! Go check her work out! She is a country girl, happily surrounded by an excitable Lab, her dear husband, two boys and the Cotswolds. 

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