I love kedgeree, and it turns out you can make it in an InstantPot.
You will need 1 cup of rice (yes, yes, American measures, but rice is best cooked by volume) Just short of two cups of water 2 pieces of smoked fish (I used two pieces of smoked coley) 3 eggs 3 fat spring onions, finely sliced A cardamom pod A heaped teaspoon of hot curry powder Half a teaspoon of garam masala A small handful of parsley, finely chopped 2x knobs of butter Do Saute the onions in the butter until soft Add the rice, cardamom, curry powder and stir Add the water and then prop the InstantPot Trivet in Balance the fish and eggs on the trivet Cook on rice mode, which is 12 minutes Let the steam out Fluff the rice, peel then chop the eggs and fish and mix Stir though the parsley, garam masala and second bit of butter Results Savoury, lightly spiced, very satisfying.
I love the Rivers of London books and all thought it Peter Grant raves about the groundnut chicken dish his mum makes. After a bit of googling I found that groundnuts are another name for peanuts (and fascinatingly in Nigeria “peanuts” are groundnuts dipped in dough and fried).
I’m trying to reduce our food waste by not letting anything spoil, so tonight’s dinner was the reduce of googling “aubergine and beef”, because we had some aubergine needed using up our The Christmas Farm meatbox contained are beef cut for stirfry.
The more I use the Instant Pot, the more I appreciate being able to easily use different cooking techniques without doing more washing up. Recently I’ve used it a few times to make curries and uncovered the left-right-left of Instant Pot cookery: saute - pressure cook - saute.