Thursday, 28 January 2016


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Pilaf is a dish in which rice is cooked in a seasoned broth. Quite often this mix is stirred with pieces of cooked onion, as well as a mix of spices. The end result must be fluffy.

Kedgeree is very similar but usually includes fish and boiled eggs added to the final mix.

This is the version I have perfected over the years:


All in grams.

375g chicken stock/2 x eggs/1tbsp fresh coriander leaves [fresh really makes a difference]/salt & pepper but not too much/3xbay leaves [break them up]/small pinch of ginger/2xtsp garam masala/2xspring onions/1xlemon, zest only/1xtbsp lemon juice/400g undyed smoked haddock fillet, skin on/2xgreen chillies, seeded, chopped/250g basmati rice/40g butter.

Pre-heat oven to approx. 180C

Put the eggs on to boil.

Melt butter in heavy based casserole dish, with a lid. Add garam masala and allow to heat up for a minute or two on the hob. Add the rice and stir into the spicy mixture.
Add bay leaves/lemon zest/green chillies/ginger/salt & pepper. Pour over the chicken stock. Bring to the boil then lay the smoked haddock on the top, carefully submerging it into the rice. Remove from hob, cover with the lid and cook in the oven for twenty minutes [no more]. Remove from oven and leave to stand, still with the lid on for about ten minutes.

Take the lid off, lift out the fish and take the skin off. Take the bay leaves out. Add boiled eggs/chopped spring onions/fresh coriander. Put the fish back in then take a knife and fork and mix the rice while also breaking up the fish and the boiled eggs. Leave to stand for around 4-5 minutes while everything settles. I have been known to put the casserole back in the still-hot oven for a few minutes just to replace the heat lost while mixing.

Mix one more time. Just before serving, add the lemon juice.

Should easily serve four.

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