Recipe: Gordon Ramsay’s Pollock Kedgeree with Kale Chips

A Gordon Ramsay dish is always a reliable choice.

This pollock kedgeree is a robust and comforting dish ideal for winter, with the kale chips contributing an umami bite. The renowned chef has developed a collection of dishes intended to complement wines from his brand, Gordon Ramsay Wines. Winter is generally linked to red wine; however, Ramsay recommends pairing the following with a glass of Elegante Rosato, a pale pink rosé characterized by delicate cherry scents. Attempt it this weekend.

Serves 2

Ingredients:

• Sea salt

• 150g basmati rice

• 2 eggs

• 75g unsalted butter

• 1 onion, sliced

• 2 garlic cloves, finely sliced 1 green chilli, deseeded and sliced 1 tbsp curry powder

• Small handful coriander, leaves roughly chopped

• Small handful flat leaf parsley, leaves roughly chopped

• 200g pollock, cut into 2-3cm pieces 

Method:

• Heat a large pot of salted water to a boil and cook the rice for 8-10 minutes until nearly tender yet still al dente. Drain, return to the saucepan, and cover with a lid to maintain warmth.

• Simultaneously, in a separate small pan of boiling water, carefully immerse the eggs and cook for 6 minutes for soft-boiled eggs, or a few minutes longer for a firmer yolk. Remove and immerse in cold water to halt the cooking process.

• Delicately fracture the shells and remove the eggs, then set away until ready for presentation.

• Heat the butter in a large, shallow, covered skillet and include the onion, garlic, and chili. Cook over medium-high heat for 3-4 minutes until softened, then incorporate the curry powder and the majority of the chopped herbs, reserving some for garnish.

• Sauté for an additional minute, then incorporate the fish pieces. Stir to evenly coat with the spices, then add a small amount of water to achieve moisture.

• Cover with a lid and simmer for 2-3 minutes or until the fish begins to flake when pushed.

• Incorporate the warm rice thoroughly. Quarter the eggs and garnish the kedgeree with the eggs and additional chopped herbs on top.

Suggestion: For an extra topping, try making your own kale crisps to scatter over for some crunch! Enjoy with a crisp glass of Gordon Ramsay Wines Elegante Rosato.

Kale Crisps

Ingredients:

• 200g kale, rinsed, dried and any thick stems removed 

• 1⁄2 tbsp olive oil 

• 1 tsp garlic granules 

• 1 tsp nigella seeds 

• 1 tsp black or white sesame seeds (or a mixture) 

• 1⁄2 tsp chilli flakes (or to taste) Large pinch of sea salt 

Method:

• Preheat the oven to 180°C/160°C fan/Gas 4. Toss the kale together with all the remaining ingredients in a large bowl then spread out in a single layer on a large baking tray (or two smaller trays). 

• Bake for 12-15 minutes, tossing halfway through, until crisp but not too brown – it should still be green! 

• Allow to cool then store in an airtight container – they will keep for a few days but may lose a little of their crispness. 

Tip: Try and make sure the kale isn’t too crowded on the baking tray as it will steam and not crisp up properly.