This recipe highlights the versatility of black pudding with a major renovation of a classic brunch dish; kedgeree. Nothing has been removed but each ingredient shines with health and we have added more than a few extras to please your body and mind. Brown basmati rice takes the best of brown rice and basmati to give a finely textured and flavourful base. We have also added Puy lentils in to shake it up a bit.
Preheat the oven to 180C.
Place the smoked haddock fillets on a baking tray and add a few tbsp. of water plus a tbsp. of butter.
Put in the oven for roughly 20 minutes, or until the fish is just cooked through. When cooked, remove from the oven and set aside.
Cook the brown rice in a pan of gently salted water for about 25 minutes, or until the rice is tender. When cooked, drain and set aside.
The cauliflower needs to be in tiny florets. If you chop it, you will end up with dust so the best way is to remove as much of the stalk as possible and pull apart into florets. You can keep all the stalks for spiralising another day.
Melt one tablespoon of butter in a frying pan with the vegetable oil. Add the onions, peas, cauliflower, curry powder, bay leaf and salt. Stir over medium heat until the onions are translucent. Turn the heat down slightly, add a splash of water, and cover with a lid or loose sheet of foil. Cook until the cauliflower is tender.
Boil the eggs for 6 minutes and cool under running water. Peel, and set aside.
Dry fry the cubes of black pudding in a hot frying pan over high heat. They will generate their own oil.
Making sure that your pan will accommodate all of your ingredients, add the lentils to the rice and stir thoroughly.
Add three-quarters of the black pudding, and flake in three-quarters of the smoked haddock. Heat gently over medium heat if needed.
Stir through the parsley; check your seasoning and adjust. Slice the eggs into quarters; they should be slightly runny in the middle but eggs are notoriously difficult to time exactly.
Tip onto a serving platter, garnish with the quartered eggs, remaining fish, black pudding, lemon wedges and tomato halves.
Eat hot. The dish can be enjoyed cold, but not chilled, as a packed lunch.
Ingredients
Directions
Preheat the oven to 180C.
Place the smoked haddock fillets on a baking tray and add a few tbsp. of water plus a tbsp. of butter.
Put in the oven for roughly 20 minutes, or until the fish is just cooked through. When cooked, remove from the oven and set aside.
Cook the brown rice in a pan of gently salted water for about 25 minutes, or until the rice is tender. When cooked, drain and set aside.
The cauliflower needs to be in tiny florets. If you chop it, you will end up with dust so the best way is to remove as much of the stalk as possible and pull apart into florets. You can keep all the stalks for spiralising another day.
Melt one tablespoon of butter in a frying pan with the vegetable oil. Add the onions, peas, cauliflower, curry powder, bay leaf and salt. Stir over medium heat until the onions are translucent. Turn the heat down slightly, add a splash of water, and cover with a lid or loose sheet of foil. Cook until the cauliflower is tender.
Boil the eggs for 6 minutes and cool under running water. Peel, and set aside.
Dry fry the cubes of black pudding in a hot frying pan over high heat. They will generate their own oil.
Making sure that your pan will accommodate all of your ingredients, add the lentils to the rice and stir thoroughly.
Add three-quarters of the black pudding, and flake in three-quarters of the smoked haddock. Heat gently over medium heat if needed.
Stir through the parsley; check your seasoning and adjust. Slice the eggs into quarters; they should be slightly runny in the middle but eggs are notoriously difficult to time exactly.
Tip onto a serving platter, garnish with the quartered eggs, remaining fish, black pudding, lemon wedges and tomato halves.
Eat hot. The dish can be enjoyed cold, but not chilled, as a packed lunch.
