Step 1
Braised Rice Serves 4 Ingredients
150g rice 50g olive oil
100g diced onion 1 garlic clove 1 star anise 1 bay leaf 2 cloves
300ml vegetable stock
Method
Sweat off the diced onion in the oil and add the garlic clove cut in half . Add the rice , then the star anise , bay leaf and cloves .
Cover in the hot stock , stir and cover with tin foil , and place in the oven for 12 minutes on 180˚C / Gas mark 5 .
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Step 2
Curry Sauce Ingredients
40g olive oil 150g diced onion 20g curry powder
2 cloves of garlic , crushed 500ml vegetable stock
150ml Yeo Valley double cream
Method
Sauté off the diced onion in the olive oil until softened , add the curry powder and garlic and cook for a further minute .
Add the stock and bring to the boil .
Add the double cream and bring back to the boil . Check for seasoning and then place into a container until required .
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Step 3
Putting it all together … Ingredients
Braised rice Curry sauce
500g smoked haddock ( skinned and filleted )
4 poached eggs 150g baby spinach – washed and roughly chopped Salt & pepper
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Method
Bring the sauce to the boil and add the prepared fish . Allow the fish to simmer in the sauce for 3-4 minutes . Remove from the stove and allow the fish to finish cooking in the sauce . Add the chopped baby spinach at the very last minute . You could add the hot cooked rice to the sauce if you wish , or serve separately on the plate and then serve the red curry sauce over the top . If you are going to serve the two components apart , check that the rice is piping hot and turn out onto warm plates – the fish should be cooked in the sauce now , so spoon that out carefully onto the rice . Serve with a hot , seasoned , poached egg on the top .
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