Eat: Fish Kedgeree
It’s always satisfying cooking up and eating a warm meal when in the outdoors, braving the elements, particularly during the colder weather. Spicing up a meal with a pinch of curry can add an extra warming effect. You don’t need many ingredients to produce a tasty, healthy and cheap meal and it makes a lighter backpack too!
Kedgeree can be eaten at any time of the day; it is even served at breakfast! So, if you’re planning to cook a one-pot this weekend or in the near future this tasty meal could be served up morning, noon or evening.
Ingredients (for 4):
- Smoked fish (cod or haddock – sustainably caught) fillets
- microwavable rice (2 packets)
- mange tout / sugar snaps
- creme fraiche 300ml
- mild curry powder
- eggs (half a dozen)
Step-by-step instructions:
- To begin with, boil the eggs in boiling water for 10 minutes until they are hard boiled.
- Remove from the pan and leave to the side. (This could be done before leaving the house and simply brought along already boiled.)
- Cut up the fish into small pieces and poach in boiling water until it begins to cook. (You could add a little wine here if you wanted!)
- Once the fish is almost cooked, add the chopped mange tout and rice.
- Cook the rice and mange tout / sugar snaps until they have softened, then add a teaspoon of curry powder (more if you wish).
- Stir in the creme fraiche.
- Remove the shells from the hard boiled eggs and cut into quarters.
- Serve each portion of kedgeree with a few quarters of eggs.
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