Classic kedgeree with green asparagus – Cooking with kids and Marley Spoon 15



One of the great things about getting your kids in the kitchen is the wonderful flavours and recipes it opens up to them.  I find that both my boys are much more adventurous if they have helped cook the food and this is one of the main reasons I love cooking with kids.

Classic kedgeree with green asparagus square

We recently had the opportunity to try out Marley Spoon which is a bespoke delivery to door food service.  It is a great idea, basically each week there is a selection of recipes and you pick which you like and they delivery the ingredients to you on a Wednesday or Friday for you to cook the meal.  The highlight of our trial was the Classic kedgeree with green asparagus.  I love kedgeree and have cooked it in the past, but this version knocked all our socks off.  There was the perfect amount of spice and seasoning and it was delicious.  So delicious in fact we have already had it again.

Classic kedgeree with green asparagus

 

Classic kedgeree with green asparagusClassic kedgeree with green asparagus ingrdients

Classic kedgeree with green asparagus is an adventurous meal to cook for a child.  Mini cooked this and needed my help to ensure that we kept the timings perfect and I am going to admit having everything we needed all in front of us just to prepare made it so much simpler.  The instruction card to get from MArley Spoon is so easy to follow and breaks the recipes down into six steps and each one accompanied by an image too, making it perfect for kids to follow.

Classic kedgeree with green asparagus 2

 

 

Classic kedgeree with green asparagus page one

Classic kedgeree with green asparagus page two

 

Save £25 off your first order with Marley Spoon

 

I am delighted to be able to offer £25 off your first order for the first 50 readers to order from Marley Spoon.  Just use the code MarleyintheMadhouse

Will we use Marley Spoon again?

 

Yes we will, Although I am a huge fan of saving money and menu planning, Marley Spoon would be great to have delivered if you are having a super busy week.  It would ensure that you ate a great meal.  Also it is perfect for ordering when you are coming home from holidays to an empty fridge.

I can also see me ordering a couple of meals from friends who have just had a baby or newly married couples too.  It was a great way to try new meals and introduce them to our menu.

I wish this had been around when it was just me and the husbeast as I would have had a regular order.  Yes it is more expensive than buying the ingredients yourself, but you are paying for convenience and quality.

Classic kedgeree with green asparagus Pin image

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Classic kedgeree with green asparagus - Cooking with kids

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 2
Author Marley Spoon

Ingredients

  • 1 x white onion
  • 5 g madras curry powder
  • 2 g ground turmeric
  • 2 g ground coriander
  • 150 g long grain rice
  • 250 ml whole milk
  • 2 leaves x fresh bay
  • 300 g undyed smoked haddock
  • 200 g fresh peas
  • 250 g green asparagus
  • 20 g fresh parsley
  • 20 g fresh coriander
  • black pepper
  • olive oil
  • 4 eggs
  • salt

Instructions

  1. Place the rice in a sieve and rinse under cold water. Peel, halve and finely chop the onion. Heat a large saucepan with 1tbsp oil over medium heat and sweat the onions for 3mins. Then add the ground coriander, turmeric and curry powder and cook for a further minute.
  2. Add the rice to the pan along with 400ml of water and 1/2tsp salt and bring to a boil. Cover with a tight fitting lid, turn down the heat and cook for 12mins. Remove from the heat and rest for 8mins, but make sure to leave the lid on.
  3. Whilst the rice is cooking, fill a medium saucepan with water. Add the eggs to the pan. Bring to a boil, turn the heat down and simmer for 4-5mins. Remove the eggs, rinse under cold water and peel. Then set aside. Refill the pan with water and bring back to a boil.
  4. Meanwhile, pour the milk into a medium saucepan, add the bay leaves and bring to a simmer. Now add the fish to the milk and poach the haddock for 5-6mins. Then remove from the heat and transfer to a plate. Peel the skin whilst the fish is still warm and set aside.
  5. Now, cut 3cm off the ends of the asparagus, pod the peas. Add the asparagus to the water and cook for 3mins. Then add the peas for the final minute. Remove the asparagus, then drain the peas, and set aside.
  6. Wash, pick, and chop the parsley and coriander. Fluff up the rice with a fork. Flake the fish into the rice, halve the eggs, add both the peas and eggs, gently mix. If necessary, reheat the rice. Serve the kedgeree with the cooked asparagus.

We also cooked

Rump steak sandwich with summer coleslaw and chips (1)-0

rump steak sandwich

Donal Skehan's flavour bomb salad (1)-0

salad

 

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