Kedgeree

Thanks so much Autumn for donating the recipe this week! (More about her below).

Goes without saying, if anyone wishes to feature in the news letter please do share your miso / shoyu recipes, we are always looking for new things to do with them. ❤️

Ingredients (Serves 4)

• 180g Basmati rice
• 300ml Boiling water
• 1 tsp turmeric
• 1/2 tsp black pepper
• 1 tsp salt
• 1 knob of butter
• 250g Cod fillets or smoked haddock (responsibly sourced please)
• 1 onion, diced
• 1 tsp curry powder / garam masala
• 1 hand full of frozen peas
• 1/2 bunch spring onion
• 4 eggs (Fresh from the butt please)
• Oat shoyu

Directions

Basmati rice
1 cup rice + 2 cups boiling water…. bring to simmer, lid on, turn down heat and let simmer for 5 minutes….. heat off, keep lid on and LEAVE ALONE for 15 minutes.

In a separate pan Boil your eggs for 6 minutes (for the jammy centres).

Cod / smoked haddock (if you’re being fancy) a couple of fillets in shallow pan, add a knob of butter, simmer with the lid on until flakey (5 minutes).

Remove the fish, add the onion, curry powder & peas. Stir in the  rice.

Add in flaked haddock (or lazy version, add in a tin of tuna at this point).
Add freshly chopped spring onion.

To Serve
Serve with a lashings of OAT SHOYU!