This is a very hipster take on the traditional Kedgeree of the old British Raj cuisine in India. Always eaten buttery this rice dish is a combination of simple spices and rich boiled egg with smoked fish. Keep it in mind if you ever have leftover rice. NB: I encourage your to embrace the butter in this dish…must be buttery otherwise its just a rice salad!
For this dish I used what I could find locally using the Your Grocer platform, this start is new to Australia and aims to support local, small & independent business deliver their produce to your door! I went for smoked trout from the Randwick Seafood market. This was my first ever order and I’m thrilled to be passing on a special offer to all our readers.
Using this link and the promo code 25KEEPITLOCAL you will receive $25 off your first order over $40. It’s such a easy platform to use and I was really impressed with the options they have available. Being a start up they are operating out of hubs dotted around Sydney and Melbourne – the more we get behind this the bigger it will grow. Love to see a snap of your first deliveries!
1 whole smoked trout, flaked into chunks
1 corn cob, boiled and sliced
4 eggs soft boiled
2 cups of cooked long grain brown rice
bunch of kale, blanched and sliced
1 tbs, ghee
parsley, large handful
shallots finely sliced
2 tsp ground turmeric
2 tsp ground cumin
2 tsp chilli flakes
- Into a well buttered shallow dish place the rice, spices, ghee, kale and trout. Bake until very hot in a 180 degree oven.
- Boil the corn until well cooked and slice the cornels off in big chunks.
- Mix the corn, shallots and parsley through the rice dish and garnish with the soft poached eggs.
- You can serve this dish with some wedges of lemon and season to taste.
How to boil the perfect soft boil egg: place eggs in a small pot filled with cold water. Bring to the boil and once simmering cook for 45 seconds per egg for soft-boil. (FYI for hard boil go for just over a minute per egg)
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