This kedgeree recipe is the family’s favourite out of all the dishes we make from leftovers. The mild curry powder adds a sweet note to the meal. This is a one pot wonder, with very little washing up and plenty of smiling faces. You will not need to buy any extra ingredients from the recipe booklet to make this meal as you can cobble it together from the leftovers.

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As with most of my recipes, you won’t find gourmet plating! What you will find is happy, smiley faces eating this dish. The kids loved scooping up the stew with spoons and mopping the juices with the bread. I love the flavours, and the fact that it’s low on fat, high in fibre and easy on my pocket.

As a bonus, most of my ingredients came from the store cupboard the meal was put together without having to go to the supermarket in the lashings of rain to get fresh vegetables. The cost comes to €5 for the entire stew which also allows for the cost of electricity. Add in the cost for making the bread twice (€2.40) and the portion cost is just under 93c per person, for 8 portions.

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Kedgeree Recipe

Serves 4 adults

Ingredients:

• 2 large eggs
• 1 tablespoon olive oil
• 1 knob butter
• 1 white onion, finely sliced
• 3 teaspoons mild curry powder
• 250g basmati rice
• 400ml hot chicken stock
• 100g frozen peas
• 1 handful spinach

Method:

1. Softboil 2 large eggs by placing them in a pot of cold water and bringing the pot to the boil. Once the water is boiling, remove from the heat after 3 minutes. Plunge the eggs into cold water and leave to 1 side.
2. Take a large saucepan/frying pan on a medium heat and melt the butter in the olive oil. Add the onions and gently fry. Turn them every now and again with a wooden spoon. You want them to caramelise so this will take about 15-20 minutes. Once the onions have turned golden brown, add the curry powder and toss in the oil then pour the rice into the dry pan. Toast the rice for 3 minutes, then pour in the hot chicken stock and stir until simmering, turn to a low heat. Do not cover the pan.
3. Allow the pot to simmer for the next 20 minutes or so. Stir every now and again to make sure it’s not sticking to the bottom of the saucepan.
4. After 20 minutes most of the liquid should be soaked up into the rice. Pour in the frozen peas, followed by the spinach and stir well until both are cooked. Peel the boiled eggs and cut into quarters. Serve the kedgeree immediately with the sliced eggs on top. Season to taste.

This recipe, and more, is available on Wholesome Ireland.

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