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Christmas kedgeree breakfast tarts
Christmas kedgeree breakfast tarts
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Total Time:
3 hours 20 minutes
Transform leftover kedgeree into delicious breakfast tarts, perfect for brunch. Customize to make 14-16 tarts by adding extra eggs.
Ingredients:
  • 5 cm piece of ginger
  • 1 red onion
  • 1 clove of garlic
  • 3 large tomatoes
  • 1 kg smoked haddock skin off and pin-boned, from sustainable sources
  • 4 fresh bay leaves
  • 1.5 litres milk
  • 160 g long-grain rice
  • 2 tablespoons olive oil
  • 2 tablespoons curry powder
  • 1 tablespoon mustard powder
  • 2 lemons
  • 8 large free-range eggs
  • 8 sprigs of fresh coriander
  • 1 medium onion
  • 1 small fresh red chilli
  • 2 cloves of garlic
  • 3 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 2 x 350 g tins of chopped tomatoes
  • 2 tablespoons tomato paste
  • 500 g plain flour
  • 250 g unsalted butter (cold)
  • 2 large free-range eggs
  • 2 small red chillies
Instructions:
  • To make the sauce, finely slice the onion, chop the chilli, and finely chop the garlic. Sauté them with oregano in oil for 5 minutes. Season, add tomatoes, tomato paste, and water. Simmer for 40 minutes. Chill the sauce. For the pastry, mix flour and salt, then add butter and eggs. Chill for 20 minutes. Preheat oven to 180ºC. Roll out dough, line tart tins, and bake. Make kedgeree by cooking haddock in milk, then flake. Cook rice and mix with flaked haddock and onion mixture. Divide into tart tins, crack an egg into each, and bake for 20-25 minutes. Make chilli glaze by cooking chillies with oil. Brush tarts with glaze, add coriander leaves, and serve with sauce on the side.

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