Friday, 9 October 2015

Jamie's 15 Minute Meals: Killer Kedgeree, Beans, Greens and Chilli Yoghurt

This is, I think, the first of these 15 minute recipes that I have been really disappointed with. The fish didn't cook in time and the eggs were only just cooked. Also the flavours were just, well, disappointing, it didn't taste much of curry and the greens didn't really add anything to the dish. Not one i'll be bothering to make again.

Killer Kedgeree, Beans, Greens and Chilli Yoghurt
(from Jamie's 15 Minute Meals)
(Serves 4)

2 large eggs
4 bay leaves
450g undyed smoked white fish fillets
1 thumb-sized piece of ginger
1 fresh red chilli
1 bunch spring onions
1 bunch fresh coriander
2 heaped tsp mustard seeds
2 heaped tsp tumeric
2 x 250g pack cooked brown rice
300g frozen peas
1 lemon

200g green beans
1 big bunch chard
1 tbsp extra-virgin olive oil
1/2 lemon

3 tbsp fat-free natural yoghurt
1 tbsp sweet chilli sauce
1/2 lemon

Ingredients out, Kettle boiled, Large frying pan, high heat, Large casserole pan, medium heat, Medium lidded pan, medium heat.

Fill the frying pan with water, add the eggs, bay leaves and smoked fish, then reduce to a simmer. Refill and boil the kettle. Finely chop or slice the peeled ginger, chilli, trimmed spring onions and coriander (reserving a few leaves). Put the mustard seeds and tumeric into the casserole pan with 1 tbsp of oil, and when they pop, scrape in the chopped veg from the board, stirring regularly.

Line the beans up and cut off the stalks, put into the medium pan with a pinch of salt, then cover with boiling water and the lid. Line up the chard leaves, cut off and slice the stalks. Add the stalks to the beans. Stir the cooked rice, peas and the juice from 1 lemon into the casserole pan. Add the chard leaves to the beans for a min. Ripple the yoghurt, chilli sauce and the juice of /2 lemon together in a bowl.

Drain the greens and leave to steam dry. Use a fish slice to remove the smoked fish from the pan, flake into the rice, discarding the skin, stir and mix up, then season to taste. Peel the eggs under the cold tap and cut into quarters, place around the kedgeree pan and scatter over the reserved coriander leaves. Dress the greens on a board with the extra virgin olive oil and lemon juice, then season to taste and serve.

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