Kedgeree (in isolation)

Kedgeree

It has all gone quite weird.

I am writing this at a time where the UK is slowly going in to isolation to reduce the risk of contracting the Coronavirus. This is partly why I have started this food blog… I can’t leave my house and I need something to do to keep the grey matter working! I can’t help much with keeping people entertained, however I can scramble a meal together with few ingredients and hope that it is of some use to someone who has struggled to buy food recently.

This is a super simple and quick meal using tinned sardines. Whilst eating it I spent most of the time wondering why I don’t eat tinned sardines all the time… bloody delicious.

Recipe feeds two people (we are greedy)

Prep Time: 5 minutes
Cooking Time: 20 minutes

Ingredients

200g rice
1 chopped onion
1 tsp chopped ginger
1 tsp curry powder
1 tsp tumeric
A handful of frozen peas
2 tins of sardines (in oil rather than tomato sauce)
2 eggs
500 ml vegetable stock
1 tbsp vegetable oil (although olive/sunflower oil works fine too)
A handful of chopped coriander (optional)

Recipe

Heat up the oil in a pan and add the onion to gently sweat for 5 minutes. Add in the ginger and allow to cook for 2 minutes. Pop a saucepan of water on the boil for the eggs.

Add in the curry powder and tumeric, and stir through the onion and ginger base to combine. Allow this to cook for a few minutes, but keep an eye on it so the spices don’t burn.

Stir in the rice, and allow it to get covered with the curried onion mixture. Ensure all the grains are coated so that the flavour is distributed all over the rice.

Add in your stock, and cook for 15 minutes, reducing the heat. Pop a lid onto the pan to help the rice steam.

Add your eggs into the boiling water and cook for 6 1/2 minutes. Transfer them to a bowl of cold water, and de-shell them when they are cold enough to handle.

Mash up the tinned sardines with a fork and add them, with the peas, to the cooked rice. Stir through with a fork to combine, and allow the steam from the rice to cook the peas.

Slice up your eggs into quarters and lay them on top of the rice, and sprinkle some chopped coriander (if you have it). Devour in minutes.

Processing…
Yasssss, thou shalt never be hangry again!

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