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March 09 Mailer 034
ORGANIC ROOT VEGETABLES WITH HONEY & THYME

Kedgeree

Servings: 4

Ingredients

800g smoked haddock fillets
1 brown onion, sliced in half
1 clove garlic, sliced in half
1 bay leaf
2 tbsp butter
1 brown onion, finely diced
1 heaped tsp NOMU Indian Rub
1 cup long grain white rice
3 cups of the poaching liquid
15g chopped Italian flat leaf parsley
Juice of one lemon
NOMU Sea Salt and Black Pepper
3 soft boiled eggs

Directions

Place the haddock fillets in a saucepan with the onion, garlic and bay leaf and fill with enough water to just cover the fillets. Bring up to a simmer and gently poach the fish until just cooked through. This will take about 15 minutes. Do not boil!
Reserve the warm poaching liquid and flake the haddock into nice generous pieces using a fork.
Melt a tablespoon of butter in a deep non-stick frying pan. When it is foaming, add the onion and cook until almost translucent, then add the Indian Rub. When you can smell all the spices, add the rice and stir to coat all the grains in the buttery spices. Add the warm reserved poaching liquid and bring the mixture up to a simmer. Cover the pan with a tight fitting lid and cook gently until the grains are tender.
When the rice is ready, add the flaked haddock, chopped parsley, lemon juice and a tablespoon of butter for added richness. Sprinkle over the Masala Rub, give it a good mix and season with salt and pepper. Spoon onto a warm platter and top with soft boiled eggs to serve.

Ingredients

800g smoked haddock fillets
1 brown onion, sliced in half
1 clove garlic, sliced in half
1 bay leaf
2 tbsp butter
1 brown onion, finely diced
1 heaped tsp NOMU Indian Rub
1 cup long grain white rice
3 cups of the poaching liquid
15g chopped Italian flat leaf parsley
Juice of one lemon
NOMU Sea Salt and Black Pepper
3 soft boiled eggs

Directions

Place the haddock fillets in a saucepan with the onion, garlic and bay leaf and fill with enough water to just cover the fillets. Bring up to a simmer and gently poach the fish until just cooked through. This will take about 15 minutes. Do not boil!
Reserve the warm poaching liquid and flake the haddock into nice generous pieces using a fork.
Melt a tablespoon of butter in a deep non-stick frying pan. When it is foaming, add the onion and cook until almost translucent, then add the Indian Rub. When you can smell all the spices, add the rice and stir to coat all the grains in the buttery spices. Add the warm reserved poaching liquid and bring the mixture up to a simmer. Cover the pan with a tight fitting lid and cook gently until the grains are tender.
When the rice is ready, add the flaked haddock, chopped parsley, lemon juice and a tablespoon of butter for added richness. Sprinkle over the Masala Rub, give it a good mix and season with salt and pepper. Spoon onto a warm platter and top with soft boiled eggs to serve.

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