Christmas brunch kedgeree recipe

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  • Cuisine: Indian
  • Serves 4-6

Ingredients

1 tbsp butter
3 tbsp olive oil
1 onion, roughly chopped
1 tsp ground coriander
1 tsp ground cumin
1 tsp turmeric
4 cups cooked Basmati rice
6 hard-boiled eggs, quartered
360g ham or other smoked meat, shredded
2 tbsp lemon juice
1 1/2 tbsp fish sauce
1 cup roughly chopped parsley
1/2 cup fresh coriander leaves
Freshly cracked black pepper
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Preparation

Heat the butter in a deep, heavy-based pot. Add the onions, coriander, cumin, turmeric and oil, and fry until golden and fragrant. Add the cooked Basmati rice and stir to coat. Fold through the ham and eggs, and then season with the lemon juice and fish sauce. Stir through the parsley and coriander and season with freshly cracked black pepper.

This recipe comes courtesy of Sophie Zalokar of Slow Food Southern Forests.

If you enjoyed this Christmas brunch kedgeree recipe then browse more Indian recipes, rice recipes, christmas recipes, prepare ingredients in advance recipes and our most popular hainanese chicken rice recipe.

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Bringing meat to room temperature

Always bring your meat (this does not apply to minced meat) to room temperature before cooking it. This will allow for the exterior of the meat to brown nicely when it comes into contact with heat.

Glossary

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Parsley

Parsley is flat leaf or continental parsley is used in many dishes.

 
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