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| SATURDAY |
A modern twist on an old British favourite – Serve with your favourite smoked fish.
30ml/2tbsp rapeseed oil
5cm piece ginger, peeled and chopped
1 green chilli, halved, deseeded and chopped
2 red chillies, halved, deseeded and chopped
1 stick lemongrass, trimmed and chopped
1tsp coriander seeds
1 shallot, chopped
1 garlic clove, crushed
1 small bunch coriander, stalks only, chopped (reserve leaves for below)
40g butter
1 onion, chopped
175g paella rice
700ml hot vegetable stock
To serve:
300g smoked, cooked fish such as mackerel, trout, salmon or haddock, skinned and cut into slices.
4 eggs
1. Place all the thai paste ingredients in a processor and whiz until just smooth.
2. In a large pan, heat the butter, add the onion and cook for 10-12 minutes or until softened and golden. Stir in the Thai paste and cook for 2 minutes. Stir in the rice and cook, stirring, for 1-2 minutes.
3. Add ½ the hot stock. Bring to the boil, and then reduce the heat to a simmer. When the liquid is all absorbed pour in the remaining stock and stir occasionally until the rice is just cooked and most of the liquid absorbed.
4. Just before serving, poach the eggs. Crack the eggs and slide them into a shallow pan of simmering water and leave for 3 minutes, then remove the pan from the heat and, using a slotted spoon, remove the eggs. If you like your egg cooked a little more and not quite so runny, leave it for a few more minutes.
5. To serve, spoon the rice into serving bowls and top with smoked fish, poached egg and coriander leaves. Serve straight away.
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| Serves 4 |
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