Harts of Stur Kitchen issue 09, spring 2019 | Page 19

Menu a la Harts - Breakfast
Kedgeree
Ingredients
To serve six, you will need:
450g smoked fish, skin and
bones removed – we prefer
sustainable Coley or Pollack
350 ml milk
Blade mace
2 bay leaves
225g wholegrain rice –
washed well
4 free range eggs
140 ml double cream
1 teaspoon garam masala
or mild curry powder
1 leek, washed well,
trimmed and finely sliced
25g butter
3 tablespoons finely
chopped chervil, parsley or
coriander
Freshly ground sea salt and
black pepper
Method
1. Place fish in a sauteuse pan, add bay and mace
then cover with milk. Add a little water if necessary
so that fish is just covered in liquid. Set pan over high
heat and replace lid. Bring to boiling point, then reduce
heat and simmer very gently for approximately twelve
minutes or until fish is just cooked. Reserve infused
milk.
2. Bring a saucepan of water to the boil, reduce to a
simmer and carefully add eggs. Simmer for 5 minutes
(a couple of minutes more if you like set yolks). Place
eggs in a bowl of ice cold water. Leave to stand for five
minutes and then remove shells. Set aside.
3. Cook rice using the absorption method. Measure
twice the volume of water to rice. Bring measured
water to boil and add rice. Replace lid and simmer
gently until rice is tender and all water is absorbed.
4. Transfer fish to warm place. Rinse pan. Add butter
and melt over gentle heat. Add leeks and stir. Add
garam masala and continue to cook for a minute,
stirring all the time.
5. When leeks are tender, add cooked rice with 3
tablespoons of the infused milk. Carefully flake the fish
and cut the eggs in half.
6. Combine remaining ingredients with rice mixture,
stir gently to re-heat. Pour over the cream. Season well
and garnish with chopped herbs.
7. Transfer to a warm platter. Serve immediately.
THE KIT LIST
Kedgeree kit to spice up your morning
Judge Family Rice Cooker 1.8 Litre
RRP: £60.00
Harts Price: £30.00
Sophie Conran
Large Platter
RRP: £92.00
Harts Price: £69.00
ABOUT LISA OSMAN
Stellar 7000 Non-Stick
28cm Sauteuse
RRP: £100.00
Harts Price: £59.95
Lisa established a farmhouse cookery school at All Hallows, near Wimborne St. Giles, five
years ago. This was following a successful career as a private chef and caterer in Dorset.
An AGA cookery expert, she now welcomes guests from North America and Europe for
specialised classes at her approved school. Lisa has just been appointed ambassador for the
Slow Food Cooks Alliance in the South West and volunteers at the local school allotment
club. She received the ‘Lifetime Achievement Award’ at Taste of Dorset in November 2018.
www.allhallowsfarmhouse.co.uk
Tel: [phone]
19
www.hartsofstur.com