(0 item) - $0.00

You have no items in your shopping cart.

Black Rice Tuna Kedgeree

Black Rice Tuna Kedgeree

Serves 4

1 ¼ cups Cascina Belvedere Black Rice
4 free range eggs
3 Tbsp Extra virgin olive oil (EVO)
1 large red onion, finely diced
2 cloves garlic, crushed
3 tsp curry powder
30g butter
Juice of 1 lemon
1/3 cup cream
Sea salt and freshly ground black pepper
195g Callipo Yellowfin Tuna in Oil , drained and broken into chunks
70g Albo Bacalao in Biscayan Sauce , broken into chunks
¼ cup fresh parsley, chopped
2 Tbsp Sabato Salted Capers , rinsed and drained
Lemon wedges, to serve
Sabato Yuzu Mayonnaise , to serve
Sabato Pesto Dill & Almond , to serve

 

Cook the rice in plenty of boiling (unsalted) water for 45 minutes or until just tender to the bite, then drain well. While the rice is cooking, boil 4 eggs in a saucepan for 4-5 minutes or until soft-boiled and then plunge into a bowl of cold water to stop them cooking any further.

Heat the EVO in a saucepan, add the onion and cook gently for 10 minutes until softened. Add the garlic and curry powder and cook for 1 minute more until fragrant. Add the butter to melt. Add the cooked rice and stir to combine. Stir through the cream, then the lemon juice. Season well with salt and pepper, to taste. Gently stir in the tuna and bacalao, taking care not to break up the flesh. Peel the boiled eggs and carefully slice in half.

Serve kedgeree in shallow bowls and top each with an egg. Sprinkle with parsley and capers. Serve with lemon wedges, to squeeze over. Serve with yuzu mayonnaise and dill and almond pesto on the side, to spoon over as desired. 

© Recipe by Julie Le Clerc

Grid  List 

6 Item(s)

per page

Grid  List 

6 Item(s)

per page

Sabato


Please confirm that

you are 18 years or over.

If you're under 18 we can't

allow you to purchase alcohol.