Jasmin rice 100g or a handful per person (pick someone with big hands if hungry) Salt pinch
Cumin Powder 1 tablespoon
Turmeric Powder 1 tablespoon
Coriander powder 1 tablespoon
Cinnamon 1/2 tablespoon
Place in a jar with lid and shake, this will keep.
Red onion, peeled and fine diced 200g
Rapeseed Oil 50ml
Coriander stalk 25g (Tablespoon) washed & finely chopped
Lemon juice 10ml
Garden Peas 120g
Mushrooms sliced 120g
Smoked tofu sliced 200g
Lemon wedge x 4
Salt & Pepper
Marigold Engevitta Dried yeast added B12 teaspoon per person (Optional)
Kedgeree is one of our bestselling dishes, we wanted to make the dish fully inclusive and developed the free from version. This dish allows us to have a balance of plant based dishes whilst avoiding waste and helping with sustainability.
To cook the Rice Bring a 5ltr pot with 3 ltr of water and a pinch of salt to the boil, wash the rice and strain Add to boiling water and cook leave a bite if you chilling and reheating at a later date.
Heat 1 tablespoon of oil in a suitable non stick pan
Add the onion and cook until soft
Add sliced mushrooms, coriander stalk
Add 1 heaped tablespoon of the curry flavoring Cook for 3 mins until mushrooms are cooked.
Once the rice is cooked strain and rest for 2 mins, boil the kettle and poor over the rice to remove starch, run a fork through the rice to stop it sticking.
Add to the onion mix and stir until the rice is coated in the mix, check the seasoning set a side in serving bowls ready to finish.
Wipe the pan and add the rest of the oil to the pan and quickly flash fry the smoked tofu to add a little color, place on top of rice.
Finish with lemon, coriander leaf, dried yeast flakes.
At home you can be as flexible as you like, with the seasoning, this can be a spiced up with the addition of a few chili flakes if you wish, the B12 yeast is totally optional the overall flavor is not impaired by its omission. This can also be made in advance but ensure you cool the rice quickly and reheat it properly.
Coach House Coffee Shop