Kedgeree with Cockles & Mussels

Serves 4-6

INGREDIENTS

  • 2 tbsp Sunflower Oil
  • 1 Medium Onion, peeled and finely chopped
  • 1 tsp Hot Curry Powder
  • ½ tsp Turmeric
  • 1 Bay Leaf
  • 250g Basmati Rice
  • Salt and Freshly Ground Black Pepper
  • 450 ml Fish Stock or Water
  • 4 Eggs
  • 1 x 200g Jar Ocean Crown Cooked & Pickled Cockles
  • 1 x 200g Jar Ocean Crown Cooked & Pickled Mussels
  • 2 tbsp Chopped Fresh Parsley
  • 2 tsp Lemon Juice

METHOD

Heat the oil in a saucepan with a well fitting lid. Add the onion and cook gently for 5 minutes until soft but now browned. Add the curry powder, turmeric and bay leaf and cook for 1 minute, stirring.

Add the rice and stir well. Pour over the stock and stir in ½ tsp salt. Stir. Put the lid on the pan turn the heat down to low and cook for 12 minutes.

Meanwhile, hard boil the eggs for 8 minutes, then peel and cut into chunks.

Drain the Cockles and Mussels.

Uncover the rice and remove from the heat. Take out the bay leaf and add the eggs and shellfish, stir gently. Put the lid on and leave for 3-4 minutes until heated through.

Uncover. Season to taste and sprinkle over the parsley and lemon juice.

Serve immediately.

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