The Times Magazine - UK (2022-01-08)

The Times Magazine 31

7 minutes or until the whites of the egg are
cooked and the yolks have a light film over
them. Serve immediately, sprinkled with
chopped coriander, with buttered toast.

CHEAT’S KEDGEREE

Serves 2

This is a simple version of a classic dish using
cheap store cupboard ingredients. The spices
are mild so if you like a bit more heat, just add
a little chilli or use hot curry powder.

• 2 eggs


• 1 onion, finely sliced


• 2 x 160g tins of mackerel in oil


• 1 tbsp mild or hot curry powder
  (depending on how spicy you like it)


• 2 x 250g pouches of cooked long-grain rice


• 50ml whole milk


• Salt and freshly ground black pepper


• Small handful of flat-leaf parsley,
  finely chopped, to serve (optional)

1. Bring a saucepan of water to a vigorous boil.
   Gently lower the eggs into the pan with a
   slotted spoon and simmer for 8 minutes – this
   will be enough to hard-boil them.


2. While the eggs are cooking, prepare the
   rice. Place the onion and a drizzle of oil from
   the mackerel tin in a large, nonstick frying
   pan. Fry the onion for 5 minutes, stirring
   occasionally, until softened.
   3. Add the curry powder and fry for 1 minute,
   then add the mackerel, the pouches of rice
   and the milk. Reduce the heat to low and fry
   gently for 5 minutes, stirring with a wooden
   spoon to break up the rice and mackerel. The
   rice will separate easily as it heats up.
   4. When the eggs are ready, place them in a
   bowl of cold water.
   5. When the rice is fully heated through,
   season with salt and pepper. Divide the
   kedgeree between two plates. Shell the eggs
   and cut each one into quarters. Arrange them
   over the rice in each bowl. Finish with some
   finely chopped parsley and a little black
   pepper, if you wish.

HALLOUMI AND RED PESTO TOASTIE

Makes 1 toastie

This is the ultimate brunchtime treat: crisp,

salty halloumi with a creamy red pesto mayo

and a peppery kick from the rocket.

• 2 tbsp plain flour


• A pinch of mild chilli powder


• ¼ tsp freshly ground black pepper,
  plus extra to season


• 4 thick slices of halloumi


• Olive oil, for frying


• 2 thick slices of white bread


• 1 tbsp mayonnaise


• 1 heaped tsp red pesto


• Handful of rocket leaves
  
  
  1. Place the flour in a small bowl and
     combine it with the chilli powder and
     ¼ tsp pepper.
  
  
  2. Lay a slice of halloumi in the flour
     mixture, turning it over until it has a light
     coating. Repeat with the remaining slices, one
     at a time.
  
  
  3. Drizzle a little oil into a large, nonstick frying
     pan on a medium heat. When hot, add the
     coated halloumi slices and fry for 2 minutes
     on each side, until golden brown but still soft.
     Remove from the pan and set aside.
  
  
  4. Heat a little more oil in the pan until
     hot. Add the slices of bread, pressing them
     down gently for 30 seconds until lightly crisp
     on one side. (You may need to do this one
     at a time, depending on the size of your pan.)
     Set aside.
  
  
  5. Mix together the mayonnaise and red pesto
     and season with black pepper.
  
  
  6. Spread the mayonnaise mixture equally
     over the 2 toasted sides of the bread slices,
     spreading evenly right up to the edges, as if
     you were buttering toast.
  
  
  7. Lay the halloumi slices on one of the
     slices, then place the other slice, spread-side
     downwards, on top to create a sandwich.
     Fry the sandwich on a medium-low heat
     for 1-2 minutes on each side, until golden
     brown and crisp.
  
  
  8. Remove from the pan, carefully open
     the toastie and add a handful of rocket leaves.
     Close the toastie again, halve and serve.
  
  
  
  

Eat!

BREAKFAST

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15 MINS

READY IN

15 MINS