30 May 2013

Vegeree

In a bid to introduce more vegetable-based meals into our diet, Hugh Fearnley-Whittingstall's book, River Cottage Veg Everyday has been taken from the bookcase and firmly installed in the kitchen with our other favourite recipe books. I love this book and need to try more of the recipes. Tonight's recipe was a take on a family favourite, kedgeree. Vegetable kedgeree -or vegeree as Hugh christened it -is a gorgeous dish for capturing the tastes of seasonal produce, and can easily be adapted by what food is currently in your veg box.
Vegeree
  • 3 medium onions
  • 1 large aubergine
  • 2 medium courgettes
  • 1 red pepper
  • 3 tbsp olive oil
  • Around 1 tbsp curry powder, depending on how much of a kick you like
  • 300g basmati rice
  •  4 large eggs, at room temperature
  • Sea salt and black pepper
Preheat your oven to 190'C/gas mark 5. Slice the onions lengthwise and chop the aubergine, courgette and peppers into 1cm chunks.
Pop all the veg into a roasting pan, and toss with the oil, curry powder and plenty of salt and pepper. Roast for 40 minutes, stirring occasionally.
Meanwhile, cook the rice according to pack instructions, or to a preferred method. Bring a pan of water to a gentle simmer, add the eggs and cook for 7 minutes for a "soft-hard boil", and then immediately cool in a bowl of cold water before peeling and cutting into quarters. 
Mix the rice with the roasted vegetables, seasoning if needed, and add the eggs. Have a rummage in your cupboard to see if you have any mango chutney; I can never resist adding a good dollop!


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