Cooking on a Bootstrap by Jack Monroe

Author:Jack Monroe
Language: eng
Format: epub
Publisher: Pan Macmillan UK

SMOKED MACKEREL KEDGEREE

This kedgeree was another recipe idea suggested by my readers based on my food shop – and it was an absolute hit. Thank you everyone who suggested it! The mackerel can be replaced with any smoked or strong fish, and the spices can be swapped out for garam masala or curry powder – whatever you have to hand. The onions lend a soft sweetness, the rice fills you up, and the little chunks of egg and mackerel are groan-inducingly gorgeous. Try it. I hereby proclaim this one of my favourite-ever recipes.

SERVES 2

1 onion, finely sliced

1 tsp cumin, seeds or ground

1 tbsp oil

150g rice

2 eggs

150g smoked mackerel fillets

50g frozen spinach, allowed to defrost

1 tsp turmeric

fresh parsley or coriander, to serve (optional)

1 Add the onion and cumin to a medium sauté or non-stick saucepan with the oil and cook for 5 minutes on medium heat to soften.

2 Add the rice and enough water to cover, and stir. Cook for 15 minutes, until the rice is soft and swollen.

3 Meanwhile, boil a separate small saucepan of water and pop the eggs in. Simmer for 5 minutes to hard-boil, then remove and allow to cool.

4 Flake the mackerel with a fork, peeling back the skin from the fillet (my friend Klein says the skin is delicious fried and eaten like crisps, but I’ve never found out for myself, as my cat sits at my feet giving me begging eyes whenever there’s a scrap of fish to be had!) and add to the pan with the spinach and turmeric. Peel the boiled eggs and slice in half with a sharp knife, then scoop out in chunks and scatter over the finished dish.

5 Serve with fresh parsley or coriander to garnish, if you have it. I didn’t – so used the spinach. A green leaf is a green leaf as far as I’m concerned!

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