BIG ON IMPACT WITH A MINIMUM OF FUSS, Sarah Bowman’s ‘Cook Simple’ is set to become your new go-to recipe book – whether you’re searching for a quick Wednesday night dinner or something to cook for a special occasion.
Kedgeree
Traditionally a breakfast dish, kedgeree also makes a comforting dinner. I love the combination of deep woody spices with the freshness of lime and herbs.
- 3 cups long-grain rice
- 3 cups water
- 1 tsp salt
- 1 tsp ground turmeric
- 50g butter
- 2 cups finely chopped red onion
- 1 tbsp curry powder
- 1 tsp garam masala
- juice and zest of 2 limes
- 500g smoked mackerel, torn into pieces
- 5 spring onions, finely sliced
- 2 cups finely chopped fresh flat-leaf parsley
- 6 eggs, soft-boiled, peeled and cut in quarters
- 2 limes, cut into wedges, to serve
To cook the rice, rinse it under cold running water until the water runs clear. Drain and place in a large pot. Add the water, salt and turmeric. Cover with a lid. Bring to the boil and then cook for 15 minutes over a low heat. Do not lift the lid while cooking! Once cooked, leave rice to cool.
Heat butter in a large frying pan and sauté onion. Stir in spices, cooked rice, lime juice and zest and fish. Heat through.
Toss half the spring onions, parsley and eggs through the rice, check seasoning and garnish with the remaining herbs and eggs. Serve with lime wedges.
COOK’S TIP
Kedgeree keeps well in the fridge and makes a great lunch the next day. Remove the eggs before microwaving, otherwise they will go rubbery, then return them to the reheated rice.
Serves 6
Poached Pears with Macadamia Granola
This is a great recipe to make ahead of time if you have house guests. Set up a breakfast station and let guests help themselves as they rise. My yoghurt of choice for this dish is Clevedon Valley Buffalo Vanilla Bean Yoghurt – heaven in a spoonful! The pears also make a delicious pudding served warm with runny cream or vanilla ice cream.
- 750ml water
- ½ cup honey
- zest of 1 lemon
- 1 cinnamon quill
- 2 star anise
- 1 vanilla bean, split lengthways
- 6 pears, peeled, halved and core removed (keep stems intact)
Macadamia Granola:
- 1/3 cup wholegrain oats
- 1/3 cup thread coconut
- 1/3 cup macadamia nuts, roughly chopped into oat-sized pieces
- 1 tsp honey
- 1 tsp macadamia oil (or neutral flavoured oil, e.g. canola)
- Greek-style yoghurt, to serve
Place all ingredients except pears in a shallow pot and bring to the boil. Simmer, uncovered, for 5 minutes.
Put pears cut-side down in the syrup. Cover and cook over a low heat for 15 minutes or until cooked through.
Remove pears and continue cooking syrup over a high heat, uncovered, until reduced by half (around 5 minutes).
Strain the syrup and pour over pears.
Serve warm or chilled with a spoon of yoghurt and a sprinkle of granola.
Macadamia Granola:
Heat oven to 180°C. Line a baking tray with baking paper. Mix all ingredients together, spread on prepared tray and bake for about 15 minutes or until golden.
Cool, then store in an airtight container.
Serves 6
REPRODUCED WITH PERMISSION FROM COOK SIMPLE BY SARAH BOWMAN. PUBLISHED BY PENGUIN GROUP (NZ). RRP $45.00. COPYRIGHT TEXT © SARAH BOWMAN, 2013. COPYRIGHT PHOTOGRAPHY © STEPHEN GOODENOUGH, 2013.
