This is a recipe I adapted when my children were little and I had very little money. Ever been hunting down the back of the settee for coins? Then you get the picture! I have never actually had a conventional haddock kedgeree.
(Please note – no kitties were harmed during the making of this kedgeree. It’s only called that because my two cats love it with a passion!)
This dish is very affordable and a great last-minute standby meal. I also like it because you can chuck it in a Lock & Lock and it makes a great packed lunch without looking like yesterday’s leftovers. This is so easy to make and great if you’ve got a few people round for an informal gathering. It goes well on a buffet table at a bbq too!
At the top you can see a picture of my finished kedgeree in my cook’s essentials buffet pan.
For 4 – 6 people
Roughly 2 cups of basmati rice (or two bags if you buy the boil in bag ones – cook as directed on pack and leave to cool so as not too sticky)
4 – 6 hard boiled eggs (diced)
1 large onion (diced)
4 carrots (sliced into ‘coins’ – around the thickness of a pound coin)
2 tins of tuna (I prefer the ones in spring water but it’s up to you)
2 tablespoons (or splodgy guesstimates as I do. I never measure anything out) of olive oil
1. One of my all time favourite buys from QVC is my ‘nicer dicer’. I use it for making carrot sticks and then drench them in lemon juice as a healthy snack – saves a fortune in pre-prepared vegetables. I use it to dice my onion firstly.
2. I then use another can’t-live-without QVC gadget for slicing the carrots – Michael Haberstroh’s manual slicer. I think sometimes people must think there’s no way I have all the things from QVC that I say I do but it’s all true, I’m an addict!
3. Now heat the oil in a pan on high and add the carrots and onion. I like to allow mine to slightly scorch and then turn the heat down so they just get nice and tender whilst covered for about ten minutes, stirring now and then. Cook until nice and tender with the lid off.
4. Whilst the carrots and onion are softening I cook the rice, boil the eggs and open and drain the tuna. I use my nicer dicer to chop the eggs but run cold water over them first so they aren’t too squashy.
5. All you have to do now is mix all the cooked ingredients together, top with salt & freshly ground pepper to season according to taste.
Plus my better half approves of this dish – here is Steve tucking into a bowl!