A
couple of weeks ago I met a lovely Bath chap called Doug from The Somerset Hotsauce Company, and he was kind enough to pass on a couple of
bottles of their fiery potions for me to try - currently you can buy either
their original recipe, or for die-hard spice fans, a pumped up habanero
version. I must confess that the habanero is a bit much for me (yes, I’m a
wimp, I know), but as soon as I tasted the original I started thinking of
delicious ways to use it in my cooking. This version of kedgeree is what I came
up with - I love the classic dish, but I think this souped-up spicy tomato
version is pretty awesome too. I've also come up with a simpler & quicker
way of doing it than the more traditional risotto style, so even if you can't
usually be bothered with that kind of cooking, I think you'll like this dish.
Ingredients
One
smoked haddock fillet
One 125g packet of boil-in-the-bag rice
Butter
1
tbsp turmeric
1 tsp
curry powder
One
onion
Two
ripe tomatoes
A
generous dollop of Somerset Hotsauce Original
Two
eggs
A
small splash of white wine vinegar
Fresh
parsley, to serve
Serves
two
First,
a note - I really hate cooking rice, and find it hard to get right, so that's
why I love boil-in-the-bag. Obviously you can just cook normal rice and
substitute that if you prefer.
Start
by poaching the fish - simply place in a saucepan, pour in enough cold water to
cover it, and then put on the heat and bring to a boil. Once the water is
boiling, turn the heat down, put the lid on, and cook for eight minutes.
When
the time's up, drain the water off into a small saucepan, and set the haddock
aside on a small plate. Use the water to boil your rice according to the
instructions. In the meantime, melt a generous knob of butter in the first
saucepan and dice the onion as finely as you can. Fry gently in the butter for
a few minutes, then chop the tomatoes roughly and add those too, along with the
turmeric, curry powder, Somerset Hotsauce and a bit more butter. Stir well and
leave it all to sizzle gently while the rice cooks.
When
the rice is done, drain and add it to the pan with the onions, stirring through
to coat it in the butter and spices. Use a fork to break the poached haddock up
into flakes and add those to the pan too. Turn the heat right down and leave it
on the hob to keep warm while you do the final stage.
Take
the same small saucepan you used for the rice (I doubled up on using the pans
to save on washing up), fill two-thirds with water, add a splash of white wine
vinegar, and bring to the boil on the hob. Gently add the two eggs, and boil
for five minutes, then transfer them to a bowl of cold water until they're cool
enough to handle. Carefully shell them - the white wine vinegar in the water
should have made the shells easier to remove.
To
serve, divide the rice between two plates and top each one with a soft-boiled
egg, then sprinkle the chopped parsley over the top. Drizzle with extra
Somerset Hotsauce if you fancy a serious spice kick.
To visit The Somerset Hotsauce Company's website and buy their delicious sauces, click here.
