'Greasy spoon' kedgeree
Half- asleep this morning, my husband was muttering about a mixture of a spicy kedgeree and a greasy version of a traditional English breakfast, so I came up with with this cheap and cheerful version.
See your street as it was 11 years ago! ...
- 180g haddock steaks
- 1 litre fish stock
- 2 tablespoon sunflower or rapeseed oil, plus a bit extra
- Garlic to taste, chopped
- Indian green chillies to taste, chopped
- 140g mushrooms, sliced
- 1 heaped teaspoon Pakistani basar
- 400g basmati rice
- 40g cooked chorizo, thinly sliced and coarsely chopped
- 100g chipolata sausages
- 180g smoked back bacon, rind removed, coarsely chopped
- 4 free range eggs
- Poach the haddock in the fish stock for about 8 minutes.
- Meanwhile, heat the oil in a pan, add the garlic, chillies and mushrooms and sauté for a few minutes.
- Add the Pakistani basar and cook for a further minute.
- Stir in the rice and coat it in the oil.
- Remove the haddock and pour the stock over the rice.
- Cover, and simmer over a low heat for about 15 minutes or until the rice has absorbed the stock.
- Sir in the chorizo minute or two before the end of the cooking time.
- While this is happening, flake the haddock and keep warm.
- Fry the sausages and bacon in a separate pan with some fresh oil and stir into the rice mixture, with the haddock - keep over a low heat, covered.
- Fry the eggs until the white is just set, but the yolk, runny.
- Chop the eggs roughly.
- Serve the kedgeree immediately, topped with the fried eggs
I have no idea what this tastes like, but my husband says it is the best of the kedgerees I have made. :-) Try to get the best quality chorizo you can.
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