Kedgeree with Cauliflower Rice

Kedgeree with Cauliflower Rice



This traditional Scottish breakfast is a perfect winter blues cure. The rice can be used as a great accompaniment to a stir-fry, curry or chili.

1 cauliflower
4 smoked haddock fillets
Coconut milk
1 onion
1 tbsp olive oil
1 tsp cumin
1 tsp turmeric
1 tbsp mild curry powder
4 handfuls of spinach
Juice and zest of 0.5 lemon
4 hard-boiled eggs

1. Prepare the rice by putting the cauliflower in a food processor and blending it until it resembles fine rice grains.

2. Put the haddock in a large saucepan and add enough milk to just cover it. Bring to the boil then simmer for 10 minutes until the fish is cooked through.

3. Dice the onion and, in a large skillet, fry it in the oil for 5 minutes until softening but not colored. Add the spices for the last 2 minutes.

4. Add the rice and cook for another 5 minutes, stirring regularly.

5. Drain the fish and add it to the pan along with the spinach, juice and zest and cook for 2-3 minutes until the spinach has wilted.

6. Chop the eggs into quarters and use to garnish the finished dish.

Makes four servings.
Each serving has 243 calories.
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