I've been writing a new column for Times Online this past couple of weeks and failed to indulge myself by mentioning it here - so now I am!
Kids In The Kitchen will be a weekly column which I hope you all enjoy. The title says it all - it's all about cooking with the kids - and it's a subject that has been close to my heart in the time I have been writing this Blog.
This week is a take on a kedgeree. The recipe is below but please check out the article at The Times and feel free to comment over there if not here.
Fish and Pea Kedgeree
Prep time – 15 minutes
Cook Time – 10 minutes
4 eggs, boiled for 5 minutes then left to cool in cold water
1 tbsp olive oil
1 onion, finely chopped
1 tbsp garam masala
1 tsp turmeric
1 tsp cumin
1 tsp ground coriander
A pinch of cayenne pepper
200g basmati rice, cooked and drained
100g frozen peas
1 tin of your choice of fish, drained
Salt and pepper
A handful of fresh dill, parsley or coriander, roughly chopped
2 lemons, halved
1 – Heat a non-stick pan and melt the butter. Add the oil then stir in the onion. Cook for 5 minutes until softened.
2 – Add the spices and combine thoroughly. Cook for 1 minute until fragrant.
3 – Stir in the cooked rice and peas and heat through for 5 minutes, stirring all of the time until piping hot.
4 – Flake in the fish and stir in the fresh herbs. Taste for seasoning.
5 – Plate up and decorate with the boiled eggs – food faces optional. Serve with a wedge of fresh lemon.