Thursday 9 April 2015

Clam and Bacon Kedgeree

After last nights turbot we have a few clams left over and with a bit of bacon in the fridge what better a breakfast than kedgeree!


Streaky bacon, 2 rashers per person
Egg, 1 per person
Basmati rice, 75g per person
Shallots, 1 per person, diced
Coriander powder
Cumin powder
Turmeric powder


1. In a saucepan cook the diced shallots gently in butter for a couple of minutes.
2. Add chopped parsley stalks, your clams** and cover with water. When all the clams have popped open they are done.
3. Strain the clams and shallots and set aside. Reserve the cooking liquor.
4. Grease a frying pan with butter and cook your chopped streaky bacon.
5. Stir the bacon until cooked then pour your rice into the pan. making sure all the rice is coated in fat.
6. Into the pan goes about half a teaspoon of each spice powder per person and stir until fragrant then pour in the clam cooking liquor. Stir occasionally until cooked. If you like a bit of spice add cayenne pepper too or a drop of your favourite chili sauce.
7. Refill the saucepan with cold water, add your eggs, bring to a simmer and cook until hard boiled. This will take about the same time the rice takes to cook.
8. When the rice is cooked add the clams and shallots and stir through. Season if needed.
9. Plate up topped with a halved boiled egg and roughly chopped parsley leaves.

* If you cant get clams use mussels, and to make it even easier get precooked mussels and miss out stages 1-3 but you will have to use a fish stock cube in hot water instead of the clam liquor.
**  Make sure the clams are clean and get rid of any with broken shells, or open ones that do not close when tapped. When cooked throw away any clams that have not opened.

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