During the weekends when I’m not dashing out the door to work, I enjoy taking a bit longer to prep and enjoy breakfast. After a boozy night out this works really well as its savoury, eggy and slightly spicy which is what I usually crave. This serves 2 people.
- 1 x pouch of Tilda Steamed Brown basmati Rice
- Bunch spring onions
- Chilli
- 1 x Lemon (more to squeeze over at the end if you wish)
- Garlic infused olive oil
- Smoked boneless haddock fillet (skin removed)
- Bay leaf
- Half pint skimmed milk
- Salt and Pepper
- 1 Tablespoon mustard seeds
- 1 x teaspoon ground coriander, cumin and turmeric
- 4 Eggs
- Fresh coriander
Begin by poaching your haddock in a non stick, heavy pan pour over half a pint of milk and then enough water to cover. Season with pepper and add bay leaf. Bring to the boil and then simmer for 5 – 8 minutes depending how big/thick the fillet is. Once cooked, drain and then flake the fish and put to one side.
Microwave your rice according to the instructions and fill your kettle and bring to the boil. Next finely slice the chilli – seeds in or out depending how hot you like things, and also the greens of your spring onion. Put a large frying pan on the heat and add 1 tablespoon of garlic infused olive oil, heat through and then turn down medium/low, add your chilli and the zest of your lemon – fry for 5 minutes until softened, then add the spring onions stir fry for another few minutes and then add your spices and fry until the scent is released. Next add your rice, season with salt and pepper, and add your fish, stir to combine it all. Squeeze over the juice of one lemon and turn the heat down low to keep it warm.
Next prepare your poached eggs – I use the hairy bikers method and it works brilliantly. Put a medium saucepan on the hob and half fill with boiling water. Add a tablepoon of white wine vinegar. Bring to the boil, then with a slotted spoon place the egg in its shell into the boiling water for precisely 20 seconds. Remove the egg and turn the heat down, so the water is simmering gently. Crack the egg into a small bowl and then gently let it drop into the water. Cook on a low heat for 3 minutes. Remove with slotted spoon and drain on kitchen towel.
Your ready to serve up – if you want you can sprinkle over some chopped, fresh coriander (I didn’t have any at the time).
palmernoms 