התמונה להמחשה בלבדKedgeree
Cooking With KidsSteady frying heat sets the outside quickly while allowing the centre to cook through as directed. In kedgeree, Smoked Haddock, Bay Leaves and Milk are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.
- Prep
- 10 min
- Servings
- 4
- Difficulty
- Medium
Instructions
- 1For the rice, heat the oil in a large, lidded pan, add the onion, then gently fry for 5 mins until softened but not coloured. Add the spices, season with salt, then continue to fry until the mix start to go brown and fragrant; about 3 mins.
- 2Add the rice and stir in well. Add 600ml water, stir, then bring to the boil. Reduce to a simmer, then cover for 10 mins. Take off the heat and leave to stand, covered, for 10-15 mins more. The rice will be perfectly cooked if you do not lift the lid before the end of the cooking.
Nutrition
- Calories
- 447
- Protein
- 11.1g
- Carbs
- 26.3g
Family cooking
Cooking With Kids
Simple ways children can join safely, with adult guidance.
Age 3-5
Small helper
- Mash soft ingredients
- Wash fruit and vegetables
Age 6-8
Kitchen explorer
- Stir a batter
- Measure simple ingredients
Chef tips
To ensure your rice stays fluffy and the grains separate, rinse it well until the water is clear. Gently fold in the flakes of smoked fish just before serving to keep their texture and avoid making a paste. For a milder version that kids will enjoy, try using baked salmon flakes instead of smoked fish. Serve with boiled egg halves and a scatter of spring onions to bring a lovely freshness to the deep curry flavours.
Culinary reasoning
Steady frying heat sets the outside quickly while allowing the centre to cook through as directed. In kedgeree, Smoked Haddock, Bay Leaves and Milk are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.
