“Why keeping things simple is at the heart of great local food.”

Our friend, Chef, author, TV presenter, demonstrator and food campaigner Rachel Green has given us these recipes to share.

She made a name for herself as a passionate ambassador of British produce. Rachel’s message is that food doesn’t have to be complicated to be great. All you need are the best, locally sourced ingredients you can afford and to treat them with respect.

Smoked Haddock Kedgeree with Cardamom

Serves 4-6

Preparation time: 30 minutes

Ingredients

500g smoked haddock
fish stock/boiling milk
1 bay leaf
2 large onions, 1 finely chopped
100g butter
1 tbsp olive oil
1 large onion, finely chopped
1 green chilli, deseeded and finely chopped
2 cardamom pods, crushed
1 tsp turmeric
1 tsp mustard seeds
1 tbsp curry powder
350g basmati rice, cooked
75ml double cream
sea salt flakes
freshly ground black pepper
a small handful of chives, chopped
a small handful of coriander, chopped
4 hard-boiled eggs, peeled and cut into halves
lemon wedges, to serve
coriander leaves, to serve

Method

Put the haddock, skin-side up, in a shallow pan over a low heat and cover with the fish stock or milk, bay leaf and a whole onion. Allow to sit for 10 minutes, remove from the liquid and, when cool enough to handle, remove the skin and break into large flakes.

Melt the butter in a large frying pan over a low heat with the olive oil and add the chopped onion. Fry gently until softened then stir in the chilli, cardamom pods, turmeric, mustard seeds and curry powder. Cook for 3 more minutes then add the rice, fish flakes and cream and heat through. Season with salt and freshly ground black pepper to taste.

Fold in the chives, coriander and finally the egg halves and serve immediately with the lemon wedges and coriander leaves scattered over.

With thanks to:


Rachel Green
For the recipe
Rachel's Website

Sea Fish Authority
For use of the recipe

Steve Lee
For use of the photograph


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