Boxing Day Brunch ‘kedgeree’
This comforting and flavorful leftover turkey and ham kedgeree combines a medley of aromatic vegetables, fragrant rice, and a touch of spice, all simmered to perfection in a rich broth. Topped with tender pieces of turkey, ham, and sausage, this dish is then finished with soft-boiled eggs, fresh herbs, and a squeeze of zesty lemon for a delightful and hearty meal.
— Constant Cookbook
Ingredients
- drizzle light rapeseed oil
- 50g/1¾oz unsalted butter
- 2 shallots
- 1 leek
- 1 celery
- 1 garlic
- 300g/10½oz long-grain or basmati rice
- 700ml/1 pint 4½fl oz chicken or turkey stock
- 2 bay leaves
- pinch saffron
- ½ tsp medium curry powder
- 200g/7oz cooked leftover turkey
- 200g/7oz cooked leftover ham
- 200g/7oz cooked leftover sausagessausage
- 3 free-range eggs
- 2 tsp chopped fresh parsley
- 2 tsp chopped fresh sage
- and freshly ground saltblack pepper
- wedges, to serve lemon
Instructions
- Preheat the oven to 200C/180C Fan/Gas 6.
- Heat the oil and butter in an ovenproof, lidded saucepan over a medium heat. When the butter is foaming, add the shallots, leek, celery and garlic and fry for 2-3 minutes, stirring well, until softened but not coloured.
- Add the rice and continue to cook, stirring well, for a 1 minute.
- Pour in the stock, then add the bay leaves, saffron and curry powder and heat until simmering.
- Add the leftover cooked meats, return the mixture to a simmer, then cover the pan with the lid.
- Transfer the pan to the oven and cook for 12-15 minutes, until the rice is tender.
- Meanwhile, carefully lower the eggs into a pan of simmering water and cook for 6 minutes. Drain well and run the eggs under a cold running tap. Peel the eggs and cut them into quarters lengthways.
- When the kedgeree is cooked, stir through the parsley and sage, then fold in the egg quarters. Season with salt and pepper.
- To serve, take the pan to the table and spoon it into bowls. Garnish with a lemon wedge and serve with bread and butter, if desired.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 4
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