Seed and Grain Kedgeree Recipe

This twist on kedgeree swaps the usual rice for cauliflower couscous and red and white quinoa. Combined with the traditional smoked haddock and boiled eggs, this makes for a lighter brunch dish that is just as delicious as the original.

Serves 4 - 10 mins to prepare and 20 mins to cook - 368 calories / serving

2 eggs
2 x 280g packs smoked haddock fillets
1 tbsp olive oil
1 large onion, sliced
1 garlic clove, crushed
1 tsp ground turmeric
250g pouch red and white quinoa
200g cauliflower couscous (from a 330g pack)
1 tsp poppy seeds
2 tbsp pumpkin seeds, toasted
30g pack coriander, roughly chopped

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Preheat the grill to high. In a large pan of boiling water, boil the eggs for 8 mins. Drain, then cool in a bowl of cold water; set aside. Put the haddock fillets on a foil-lined baking sheet and season with black pepper. Grill for 8-10 mins until cooked through.

Meanwhile, heat the oil in a large, nonstick frying pan over a medium heat. Add the onion and fry for 8-10 mins, stirring occasionally, until softened and golden. Add the garlic, cook for 1 min, then stir in the turmeric.

Add the quinoa and cauliflower couscous to the pan. Stir-fry for 3 mins or until heated through, then add the seeds and two-thirds of the coriander. Divide between 4 plates. Peel the eggs, then roughly chop. Flake the haddock onto each plate, discarding the skin, then scatter over the chopped eggs and remaining coriander to serve.

Tip: To make your own cauli couscous, blitz 200g cauliflower florets in a food processor until it resembles couscous.

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