Woman’s Weekly Living Series – July 2019

COOKERY

PER SERVING:

562 cals; 31g fat;

12g sat fat;

33g carbs

SERVES 6
✿ 1tbsp sunflower oil
✿ 1 medium onion,
peeled and finely
chopped
✿ 3 garlic cloves,
crushed
✿ ¾tsp cumin seeds,
crushed
✿ 1tsp coriander seeds,
crushed
✿ 1 cinnamon stick
✿ 1tsp turmeric
✿ 4 cloves
✿ 5 cardamom pods,
bruised
✿ 250g (9oz) basmati
rice, rinsed
✿ 350ml (12fl oz)
vegetable stock
✿ 6 large free-range
eggs
✿ 400ml (14fl oz) milk
✿ 1 bay leaf
✿ 8 black peppercorns
✿ 300g (10oz) undyed
smoked haddock
✿ 200g (7oz) hot-
smoked salmon
✿ 200g (7oz) smoked
kipper fillets
✿ Large handful of
coriander leaves
FoR thE SpicEd buttER
✿ 65g (2½oz) unsalted
butter, softened
✿ 1tsp yellow mustard
seeds, crushed

✿ ¾tsp chilli powder

and juice of ½ lemon

1

Heat oil in a pan, add

the onion and cook for

3-4 mins or until lightly

browned. Add garlic and

spices, and cook for 2 mins,

stirring. Add the rice,

stirring to coat.

2

Add stock, bring to the

boil, cover and leave to

cook over a high heat for

5 mins. Reduce to a gentle

simmer and cook, lid on,

for 10 mins, then set aside.

3

In a pan, boil eggs for

6-7 mins. Rinse in cold

water, peel and quarter.

4

In a sauté pan, bring

milk to the boil with

bay leaf and peppercorns.

Reduce to a gentle simmer,

add haddock and cook for

5 mins. Add remaining fish

cook for 3-4 mins, remove

from the milk and set aside.

5

For the spice butter,

mix butter with

mustard seeds and chilli

powder. Season, heat in a

large pan until bubbling,

add rice and stir to coat.

Flake fish, then add with

eggs, chopped coriander

and lemon juice, and

season to taste. Mix and

heat through to serve.

Kedgeree
A mix of smoked fish, soft-boiled eggs
and a deliciously spicy curry butter.