- Recipes
- Kedgeree
Kedgeree
-
4 serving
Prep time:
Cook time:
Serves: 4
Breakfast is the hardest meal of the day to cater for when you have Candida, so here's a traditional Victorian breakfast recipe for you.
It usually calls for smoked fish, but we have stuck to unsmoked.
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Ingredients
- 3 organic eggs
- 350g meaty cod fillets(skinless and boneless)
- 1 fresh bay leaf
- 1½ Pints vegetable stock
- 225g brown basmati rice
- 1 large knob pure dairy and gluten-free spread
- 1 large garlic clove
- 1 medium onion
- ½ tsp ground coriander
- ½ tsp turmeric
- ½ tsp ground cumin
- ½ tsp fenugreek
- ½ tsp poppy seeds
- ½ tsp mustard seeds
- 115g petit pois
- 1 tbsp freshly squeezed lemon juice
- 1 small bunch fresh chives, chopped
Method
Step 1
In a pan of boiling water, cook the eggs for 10 minutes. Drain, cool then remove shells and chop the egg.
Step 2
In a large pan with a lid, lay the cod fillets and the bay leaf on the bottom.
Step 3
Pour the vegetable stock over the fish so that it is covered.
Step 4
Cover with the lid and simmer for about 10 minutes until the fish is cooked then remove the bay leaf.
Step 5
Take the cod out of the stock with a slotted spoon and set it aside in a bowl to flake for use later.
Step 6
In a sieve, add the rice. Rinse well with cold water then add the rice to the pan containing the fish stock.
Step 7
Cover and simmer on a low heat, stirring occasionally. Cook for about 25 - 30 minutes until rice is cooked.
Step 8
Brown rice is temperamental, so you can remove the lid at the end so any excess water can evaporate.
Step 9
Alternatively, you can pour in a little more boiling water, if necessary, to cook the rice for longer until done.
Step 10
In a wok or separate pan, heat the spread. Add the onion and garlic. Stir-fry on a low heat for for 5 minutes.
Step 11
Stir in the spices, seeds, petit pois and lemon juice. Then add this together with the fish and the egg to the pan.
Step 12
Warm through and garnish with a sprinkling of freshly chopped chives.
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