A quick and simple smoked mackerel kedgeree with a poached egg.

(for those unknown it’s considered a British thing)

Serves 1 person 

Ingredients:

  • 1 x shallot/ small onion
  • 1/2 x tsp Garlic puree (1 small garlic clove)
  • 1 x tsp Hot Curry powder (mild if preferred)
  • 1/2 x tsp Chilli powder
  • 1 x thumb sized piece of a Leek (small handful chopped)
  • 75g x Basmati rice
  • 180ml x Cold water
  • 1 x fillet of Smoked Mackerel
  • 1 x small handful of Spinach leaves
  • 1 x Egg (room temperature- to be poached)
  • 1 x Lime wedge
  • salt & pepper to season
  • vegetable oil

Method 

  1. Turn two hob/stovetops onto a med/high heat. Place a small frying pan on top. Drizzle vegetable oil into the pan. Allow to heat up.
  2. Dice an onion & leek. Add the onion, garlic puree and spices to the heated pan. Lightly fry until softened. Then add the diced leek.
  3. Add the rice to the pan. Stir 2-3mins. Then add the water. Cover with a lid or plate to allow the rice to cook thoroughly. Give the rice a stir every so often.
  4. Once the rice has absorbed the water. Flake the smoked mackerel (skin off) into the rice. Add the spinach leaves. Stir and serve onto a plate.

The rice will remain hot whilst you now can begin to cook your poached egg.

Poached egg:

There is different variations on how to cook a poached egg. It is preference on the person on what they find simpler and comfortable with. The egg must also be at room temperature. This is one way of cooking a poached egg at home for those who don’t feel at ease with cooking one. No vinegar or anything in addition either is in this method.

  1. Boil the kettle. Pour the hot water into a saucepan. Place the pan on the heated hob.
  2. Place the whole medium sized egg into the saucepan for at least 20seconds. The egg must be covered completed in water. Use a spatula to take the egg out. Then, as closely as possible just above the rim of the water crack the egg delicately into the pan.

This allows the egg white to coagulate. A harsh drop of the egg can disperse the egg. Be gentle and do not crack the egg open from a substantial height.

3.   Ensure the water in the pan is not boiling. The water should be steady and not simmering. Cook until the egg is firm but not overly cooked- a further 10-15seconds for a runny egg.

Cooked in still hot water.

4.  Take the egg out with a slotted spatula. Drain any excess water.  Place on top of the rice.   Garnish with a lime wedge. Season well.