Prep time
20 mins
Cooking Time
25 mins
Serves
4
Ingredients
Ingredients
- 1 packet MSC-certified smoked kippers
- 2 packets of wild rice
- 4–6 eggs, boiled
- 1 white onion, finely diced
- 1 red pepper, finely diced
- 2 sticks celery, finely sliced
- 1 cauliflower, cut into florets
- Cauliflower leaves, roughly sliced
- 1 large cup frozen peas
- 1 tbsp curry powder
- 1 tsp turmeric
- 2 tbsp freshly chopped parsley, plus extra to garnish
- Zest and juice of 1 lemon
- 2 tbsp olive oil
- Sea salt and cracked black pepper
Method
Method
- Preheat the oven to 180°C fan (200°C conventional).
- Steam or parboil the cauliflower florets for approximately 10 minutes until just tender. Drain well.
- Place the diced onion, celery, red pepper and cauliflower leaves into a large roasting tray. Drizzle with olive oil and season with curry powder, turmeric, lemon zest, sea salt and cracked black pepper. Roast for 10–12 minutes until softened and lightly coloured.
- Stir in the softened cauliflower florets, wild rice and peas. Mix thoroughly and spread evenly across the tray.
- Cut the smoked kipper fillets into bite-sized pieces. Scatter evenly over the rice mixture. Return the tray to the oven or place under a hot grill for 6–8 minutes until the fish is heated through and lightly golden around the edges.
- Meanwhile, bring a saucepan of water to the boil. Carefully lower in the eggs and cook for 5 minutes. Remove, cool briefly under cold water, peel while still warm and cut in half.
- Remove the kedgeree from the oven and squeeze over the lemon juice. Scatter generously with chopped parsley and arrange the halved soft-boiled eggs over the top. Serve immediately as a colourful, family-style smoked fish supper packed with flavour and texture.