Not-so-classic kedgeree w/ roast squash

Name: Not-so-classic kedgeree w/ roast squash
Yield: 4 servings
Cuisine: British
Ingredients: 2 fillets of smoked mackerel; 4 eggs; 1 onion, finely sliced; 1 bunch fresh coriander, finely sliced (including stalks); 1 tsp ground cumin; 1 tsp ground turmeric; 1 tsp ground coriander; 1 mug of long-grain rice; 200 g chickpeas (drained weight); 1/2 bunch parsley, leaves picked and finely chopped; 1/2 butternut squash, cut into small cubes; 1 tsp cumin; 1 tsp turmeric; Olive oil

Malou Herkes @malouherkes

London

I've twisted up this British classic dish of rice, smoked fish and boiled eggs with the addition of roast squash and chickpeas.

Transports easily for packed lunch the next day 😋

I've twisted up this British classic dish of rice, smoked fish and boiled eggs with the addition of roast squash and chickpeas.

Transports easily for packed lunch the next day 😋

Malou Herkes @malouherkes

London

I've twisted up this British classic dish of rice, smoked fish and boiled eggs with the addition of roast squash and chickpeas.

Transports easily for packed lunch the next day 😋

I've twisted up this British classic dish of rice, smoked fish and boiled eggs with the addition of roast squash and chickpeas.

Transports easily for packed lunch the next day 😋

Saved

Ingredients

4 servings

2fillets of smoked mackerel
4eggs
For the rice
1onion, finely sliced
1 bunchfresh coriander, finely sliced (including stalks)
1 tspground cumin
1 tspground turmeric
1 tspground coriander
1mug of long-grain rice
200 gchickpeas (drained weight)
1/2 bunchparsley, leaves picked and finely chopped
For the roast squash
1/2butternut squash, cut into small cubes
1 tspcumin
1 tspturmeric
Olive oil

Saved

Steps

1

Preheat the oven to 180C.
2

Put the squash in a roasting tray with the spices, drizzle of oil and pinch of salt. Roast until tender and golden. Meanwhile...
3

Boil the eggs: place eggs in a pan of boiling water. Cook for 7 mins for soft-boiled or 9 for hard-boiled. Remove to a bowl of cold water. Meanwhile...
4

Heat a splash of oil in a medium saucepan with a lid. Add the onion and chopped coriander stalks and cook for 5 mins to soften.
5

Add the spices and a good pinch of salt and stir well. Cook for a few mins until smelling good.
6

Add the mug of rice. Fill the same mug 1.5 times with boiling water and pour in.
7

Cover with the lid. Bring to the boil, then reduce to a low simmer. Cook for 10 mins with the lid slightly ajar until all the water has been absorbed and the rice is tender. Do not stir.
If the water starts to reduce too quickly, make sure the heat is at its lowest and cover entirely with the lid. Or add a splash more hot water.
8

Flake the fish into small pieces.
Stir the fish, chickpeas, roasted squash and finely chopped herb leaves into the rice. Season to taste.
9

Peel and chop the eggs, stir through. Then serve. Nice with feta cheese too.

Saved

Cooksnaps

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Malou Herkes @malouherkes

on November 09, 2022 14:38

London

A passionate home-cook, food writer and lover of leftovers. Inspired by forgotten, frugal dishes. Writing at: https://theforgottenpantry.substack.com/