Traditionally, kedgeree has been a concoction of smoked fish, curry powder, cooked rice, boiled eggs, parsley and butter or cream. We are excited to bring you a recipe with a twist! This recipe calls for Calasparra rice or Girolomoni farro along with tuna in olive oil, producing a wonderful melody of earthy and spicy flavours that will surely be a crowd pleaser. Serve with boiled eggs and a sprinkle of fresh coriander or parsley for a burst of flavour.

Serves 4

1 cup Calasparra rice or Girolomoni farro
3 Tbsp extra virgin olive oil (EVO)
4 eggs
1 large red onion, finely diced
2 cloves garlic, crushed
1 Tbsp Julie Le Clerc preserved lemon, rinsed and chopped (optional)
20g butter
3 tsp The Spice Trader curry powder
2 Tbsp Pons capers in brine or Sabato salted capers, rinsed and drained
300g Callipo tuna in oil
Juice of 1 lemon
¼ cup fresh coriander or parsley, plus extra for garnish
Añana salt and freshly cracked black pepper

To cook Calasparra rice, pour rice into a pot of salted water and bring to the boil. Cover the pot and turn the heat down to a simmer. Cook for a further 10-15 minutes or until just tender to the bite. Drain and set aside.

If using farro, bring plenty of salted water to the boil. Add the farro and cook for 20-25 minutes or until just tender to the bite. Drain and set aside.

While the grains are cooking, bring a medium saucepan of water to the boil, add the eggs and cook for 5-6 minutes. Once cooked, remove them from the saucepan and plunge them into a bowl of cold water to stop the cooking process.

Heat EVO in a saucepan, add the onion and cook gently over medium heat for 10 minutes or until softened. Stir in garlic, preserved lemon and curry powder and cook for 1 minute until fragrant. Melt in the butter, add cooked rice or farro and stir to combine.

Squeeze in lemon juice, and carefully stir in the tuna with its oil, taking care to not break the tuna up. Stir in capers and coriander or parsley, and season to taste.

Peel the boiled eggs and carefully slice in half.

Serve kedgeree in shallow bowls, topping each serving with 2 halved eggs and a sprinkle of coriander or parsley.



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