Smoked Haddock and Garlic Prawn Kedgeree
Torrential downpours have been pretty much the order of the day here. It's rained solidly for 11 hours and heavy enough to interrupt the satellite signal. This meant I had to deal with three over-tired children (we were at a music festival until very late last night) with no Peppa Pig to help me out. On a positive note I did receive a couple of nice parcels in the post today, one of them being a great little gadget from Joseph Joseph to try out - the M Cuisine Egg Poacher.
I love eggs, but poached eggs are my downfall. They NEVER go right. I've tried all the tricks. I've even asked my Mother to watch me make them to understand where I'm going wrong...but no, still not got the knack. Hopefully then, the arrival of the microwaveable egg poacher will mean I can put my past failures to bed!
Instructions are simple. Just fill the compartments with water, crack in an egg (you can make 2 at a time), cover with a bit more water and microwave for just over a minute....it really couldn't be easier. Not even I could get this wrong.
I decided to top this easy smoked haddock and garlic prawn kedgeree, a weeknight favourite here, with said microwaved poached egg and it was a lovely change to the normal quartered boiled eggs I put on top. This is mildly spiced to cater for children, but still very tasty and very welcome at the end of a wet and miserable summers day.
Keep your eyes peeled for an upcoming giveaway where I'll be giving away an M Cuisine Egg Poacher to someone who hopefully has as many problems with poached eggs as I do!
- 300g Long Grain Rice
- 1 Onion, chopped
- 1 Garlic, chopped
- 2 TBSP Olive Oil
- 1 TBSP Mild Curry Powder
- 4 Skinless Smoked Haddock Fillets, cut into chunks
- 150g Cooked King Prawns
- Handful Parsley, chopped
- 1 Lemon, quartered
- 4 Eggs
Step 1: Cook the long grain rice according to packet, drain and set aside. If you are making the poached eggs the traditional way bring another pan of water to the boil too.Step 2: Meanwhile in a large frying pan gently fry the onion and garlic in 1 TBSP of the oil until soft.Step 3: In a large bowl mix together the other TBSP of oil with the curry powder then toss through the smoked haddock chunks. Add to the pan and cook for 5 minutes.Step 4: Add the cooked rice back into the pan along with the cooked garlic prawns, Warm through and serve with the parsley and wedge of lemonStep 5: Top each bowl with a poached egg.