One Step Ahead by Mary Berry

Author:Mary Berry
Language: eng
Format: mobi, epub
Tags: ebook
Publisher: Quadrille
Published: 2016-03-21T07:00:00+00:00

AGA COOKING Bake on the top set of runners in the roasting oven for about 10 – 12 minutes.

smoked HADDOCK kedgeree

This kedgeree is perfect to serve for a family supper, or it can easily be doubled for larger numbers. Try to keep the fish nice and chunky, so you can see big pieces in the rice mixture.

SERVES 4 – 6

1 tablespoon oil

1 onion, roughly chopped

1 teaspoon medium curry powder

1 teaspoon ground turmeric

750g (1½ lb) undyed smoked haddock fillet, skin on

small bunch of parsley

600ml (1 pint) milk

225g (8 oz) easy-cook rice

50g (2 oz) butter, plus another optional 50g (2 oz) if reheating

juice of 1 lemon

3 hard-boiled eggs, shelled and quartered

mango chutney, to serve

Heat the oil in a pan, add the onion and fry it gently over a low heat for about 15 minutes, until softened. Stir in the curry powder and turmeric, and fry for a few minutes more.

Place the haddock in a large pan, add the crushed parsley stalks (chop the leaves and reserve for garnish) and pour on the milk. Cover with a lid, bring to the boil and simmer for 3 minutes. Set aside, covered, for about 5 – 10 minutes, until the fish is cooked.

Strain the milk into a measuring jug. You will need 360 ml (12 fl oz). Pour into a saucepan and add the rice – no salt is required. Bring to the boil and cook for 15 – 20 minutes, until the rice is tender and the liquid absorbed.

Peel the skin from the cooked haddock and discard it, then break the flesh into large chunks. Remove any bones.

Add the butter to the onion and heat until it is melted. Stir in the rice, fish and the lemon juice. Season with pepper and salt if needed. Mix well and place the egg quarters on top. Sprinkle with the chopped reserved parsley.

The kedgeree can be made ahead and cooled, then reheated covered with some buttered foil for about 15 minutes in an oven preheated to 180°C/160°Cfan/gas 4 until hot. You may find it a little dry; if so, gently stir in 50g (2oz) butter. The kedgeree also reheats well in the microwave, covered in cling film, as it does not dry out. It is not suitable for freezing.

Serve with mango chutney.

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