Tried and tested seasonal recipes from our country cookery school kitchen. As well as hacks and get ahead tips for EVERY cook.
Gather everyone together for brunch this Good Friday. A perfect dish for feeding a crowd, we’ve used sustainable, naturally smoked fish. This recipe is really adaptable to suit your taste and budget this Easter.
Serves 4 – 6
Breakfast or Brunch
Total 35 mins
- 450 g smoked fish – try Coley or Pollack for a more sustainable option
- 350 ml full fat milk
- blade mace or freshly ground nutmeg
- 2 bay leaves
- 225 g whole grain rice – washed and rinsed thoroughly
- 4 free range eggs
- 140 ml double cream
- 1 teaspoon Garam Masala or mild curry powder
- 1 leek – washed thoroughly and finely sliced
- 25 g unsalted butter
- 3 tablespoons finely chopped chervil, parsley or coriander
- fresh ground black pepper & sea salt
Pour milk into a shallow lidded saucepan. Add raw fish, bay and mace. If necessary, add a little water so that fish is just covered in liquid.
Set pan over high heat and cover.
Bring milk to boiling point, then reduce heat and simmer gently for approximately twelve minutes or until fish is just cooked.
Remove cooked fish and drain. Reserve infused milk.
Cook eggs. Half fill a saucepan of water. Bring to the boil and reduce heat for a steady simmer. Carefully add eggs.
Continue to simmer for 5 minutes (a couple of minutes more if you like set yolks). Remove eggs with a slotted spoon into a bowl of ice cold water.
Leave eggs submerged for five minutes. Crack and remove shells. Dry eggs on kitchen towel.
How to cook rice by absorption method:
Measure twice the volume of water to rice. Pour measured water into a saucepan and bring to a boil. When water is boiling add the washed rice.
Replace lid, reduce to a low heat and simmer for two minutes. Remove from heat and wrap the pan in a tea towel to keep warm.
After fourteen minutes the rice will have absorbed all of the water and be cooked through. Lift the lid and fluff the rice which will help to stop it cooking further.
Transfer fish to warm place. Rinse pan with cold water. 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.
When leeks are tender, add cooked rice with 3 tablespoons of the infused milk. Carefully flake the fish and cut the eggs in half.
Combine remaining ingredients with rice mixture, stir gently to re-heat. Pour over cream. Season well and garnish with chopped herbs.
Transfer to a warm platter. Serve immediately.
How to cook rice in the AGA
Follow the steps above. Add washed rice to boiling water. Continue to cook on the boiling plate until the water returns to a boil.
Then replace lid and transfer the pan to simmering oven for eight minutes for white basmati and twelve for wholegrain.