Kedgeree for kids and grown ups!

Last week I vlogged in ‘A Messy Play Day in the Life’ about a new recipe I was making and I have finally had the time to sit down to write about it. My son Ted loves fish so I’m always trying to think of new fish recipes to feed him. Haddock is a lean, white and flakey fish when cooked. It is also a mild tasting fish that is an excellent choice for those who want to start eating fish. However, this beautiful fish delivers more than great taste to your plate.

Haddock is packed full of essential vitamins, minerals and nutrients. This fish contains a lot of nutrients that include, carbohydrates, potassium, magnesium, protein, vitamins A, D, B6 and B12, phosphorous and omega fatty acids. All of these helping to maintain our bodies energy and motivation levels. Also the nutrients can help to keep our hearts, skin, lungs, digestive tract, lungs, hair and nails healthy.

The vitamins in haddock are excellent for nourishing and protecting the nervous system, building healthy bones and preventing eye diseases. The minerals are vital for keeping our kidneys working properly so they do not develop disease or failure. The protein in this fish helps speed up the metabolism so it can help burn fat and build healthy strong muscles for the body. The nutrients in haddock are the excellent reasons to eat more fish and this recipe is a good way to include more fish in the diet.

Serves 4

Equipment needed

• Chopping board

Sharp knife

Large saucepan

Medium saucepans x 3

Frying pan

Sieve

Jug

Bowl

Plate

Teaspoon

Pie dish

Ingredients

• Short grain brown rice x 200g
• Onion x 1 large
• Haddock x 500g
• Eggs x 4
• Frozen green beans x 300g
• Milk x 25o mls
• Water x 250 mls
• Lemon x 1
• Bay leaves x 1
• Peppercorns x 6
• Salt x 1 tsp
• Oregano x 1 tsp
• Curry powder x 2 tsp
• Olive oil x 2 tsp
• Mature cheese x 200 g

Method

• Start by boiling the rice then leaving it to simmer until all the water has been

absorbed.

Add the salt and the oregano to the simmering rice.

It should take around 40-45 minutes and you may need to add water occasionally (or per packet instructions).

Meanwhile, boil the eggs for five minutes until they are hard boiled.

Remove from the heat and leave to cool.

Next put the fish into a small pan along with the milk, water, haddock, lemon, bay leaves and peppercorns.

Bring the pan with the haddock in it to the boil and leave to simmer for 3 – 5 mins or until the fish starts to flake.

Once cooked remove from heat and pour the fish mixture through the sieve into the jug.

Leave this to cool

Chop the onion and heat in the frying pan with the olive oil.

After a couple of minutes add the curry powder and fry the onion until in becomes translucent in colour.

Remove from the heat and set aside.

Finally boil the green beans for 3 – 5 minutes.

By now the eggs should be cool enough to touch so remove the shell and leave in the bowl.

Get the haddock and remove the bay leaves, lemon and peppercorns.

Then remove the skin and bones from the fish and put on the plate.

Once the rice has cooked, start assembling the cooked ingredients together.

Cut the hard boiled eggs into quarters and place them at the bottom of the pie dish.

Sieve the excess water from the rice and put it back into the saucepan.

Add the fish, onions and green beans to the rice and stir.

Grate the cheese and stir 100g into into the rice mixture.

Put the rice mixture on top of the eggs in the pie dish.

Add the remaining cheese on top and put under the grill until the cheese is golden brown and bubbling.

Serve and enjoy.

The dish, I have to be honest, did take me an hour to make and it is a bit more complex than I was expecting. So it would probably be a great Saturday or Sunday dish for the family. You can use peas instead of green beans, it’s just I’m the only person who likes peas in this house. Howard and Ted both enjoyed this recipe and it was a success even though it took a long time. Whenever you decide to eat this meal, as always, please enjoy.