Smoked Haddock Camper Kedgeree is definitely a beautiful meal and one we recommend cooking outside on a portable stove. We hope to continue to prove that you can make great meals in your campervan with limited space and equipment but this one is recommended outdoor to avoid smells in your lovely camper. We used a Cadac Safari Chef 2 but any gas ring will suffice home or away. Our first recipe is smoked haddock campervan kedgeree, with wild rice and spinach.
This simple dish should take around 20 minutes to make. Smoky flavours of the haddock, with a chilli and cardamom kick make it a great fish dish. An optional cooling Tzatziki side if you want to take the heat out of the chilli.
This is best cooked outside to avoid any fish smells in your van
Equipment you will need:
A single gas burner (a second is handy to boil the kettle)
A pan with lid.
A small measuring jug (suitable for holding boiling water)
Cutting mats (for fish and vegetables)
A knife
A wooden or plastic spoon
A grater (one like ours with built in container is perfect and cost £2)
Salt and pepper
Ingredients for the Kedgeree
Ingredients
- 400ml of water
- Vegetable Stock Cube
- 1 onion
- 2 pieces of smoked haddock
- 1 green chilli
- 2 teaspoons of curry powder
- 3 or 4 cardamom pods
- 200g of Wild rice (or any other rice you have to hand)
- 2 or 3 handfuls of spinach leaves
- A splash of Vegetable oil
Instructions
- Boil the kettle.
- Peel and chop the onion.
- Add a splash of oil to the pan and light your burner.
- Add the onions and gently soften them, a low to medium heat should be sufficient.
- Measure 400ml of boiling water and add the stock cube.
- Chop the chilli finely (if you want to reduce the heat remove the seeds first).
- Crush 3 or 4 cardamom pods with the back of a fork or spoon and remove the seeds from inside. Throw away the husks.
- Add the chilli, 2 teaspoons of curry powder and cardamom seeds to the pan and continue cooking until the spices are absorbed.
- Once the onions are nicely browned, add the stock water to the pan, then immediately add the rice, stirring to ensure the rice is all covered.
- Bring to simmer then cover with a lid for ten minutes. It is very important to place the lid on at this point.
- Whilst you wait remove the skin from the haddock and maybe consider making the Tzatziki.
- Once the 10 minutes is up, stir the rice. If all of the water has been absorbed add a splash more to keep it moist.
- Place the haddock pieces on top of the rice and re-cover with the lid for 5 minutes.
- Once the 5 minutes is up, add two or three handfuls of spinach to the pan and re-cover. It should take 2 or 3 minutes for the spinach to wilt.
- Once the spinach is cooked, stir the rice fish and spinach together and serve.
Ingredients for the Tzatziki (optional side)
Natural Greek Style Yoghurt
1 courgette or cucumber
Smoked Haddock Campervan Kedgeree
The Tzatziki is a nice cooling side dish (especially if you left the chilli seeds in) that takes 2 minutes to make. Grate a courgette or cucumber, and add greek style yoghurt.
