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“Many people have kedgeree for their Christmas breakfast,” explained food blogger and recipe developer Bintu Hardy. “This cavolo nero kedgeree is such a delicious dish and perfect for this festive season.” Kedgeree is a rice and smoked fish dish that originated in colonial India and is now a cherished and popular British recipe.
In partnership with Discover Great Veg, Bintu put together her “healthier” and “richer” twist on the traditional kedgeree recipe, made from haddock, rice and cavolo nero, which is a type of lacinato kale packed with health benefits. As an added bonus, the dish can be whipped up in just 30 minutes.
“I know that Christmas can be such an indulgent season,” said Bintu. “This kedgeree contains all the delicious nutrients cavolo nero has to offer such as Vitamins A, C and K and tastes incredible too, thanks to the rich taste cavolo nero has.”
How to make Sorted Food’s Cavolo Nero Kedgeree
This recipe serves four people
Prep time: Seven minutes
Cook time: 30 minutes
For the haddock
- 300ml milk
- 300g undyed smoked haddock fillet, with the skin on
For the rice
- One tablespoon of olive oil
- 300g long grain rice, rinsed and drained dry
- One tablespoon of medium curry powder
- One teaspoon of ground coriander
- Salt to taste
- 550 ml water
- 75g cavolo nero, stalked removed and finely sliced
Rest of the ingredients
- Four eggs
- Handful of pomegranate seeds for garnish
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Place the haddock, skin side down in a saucepan, pour on the milk and then poach over low heat for five to eight minutes or until the fish cooks through. Remove the fish to a plate, discard the skin and flake the flesh into small bite-sized pieces. Set aside.
In the meantime, place eggs in a saucepan, cover with cold water and bring to the boil. Then reduce heat and let simmer for about four and half minutes. Drain eggs and add to cold water. Remove eggs, peel and quarter them, then Set aside.
Heat olive oil in a casserole dish over medium heat and add rice, curry powder, ground coriander and salt, mixing until fragrant and combined for about one minute.
Stir in the water, cover and bring to the boil. Then reduce the heat to low, simmer and cook for 12 minutes. At the 10 minutes mark, quickly open the dish, add sliced cavolo nero on top, without mixing, and cover again.
When the 12 minutes are up, switch off the heat, without opening the dish and let stand for another eight minutes during which both the rice and cavolo nero will continue steaming. When done, open the rice, fluff it and stir in haddock, eggs and pomegranate seeds before serving.
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