Tilda Rice has launched a new item to their ready-made range called Aromatic Spices. Made with deliciously light and slender Basmati grains infused with fragrant spices. I like these rice pouches because they are a treat to have at the beach hut as they can be stir fried in a pan with a little oil in under 5 minutes (or microwaved for just two).
So when you’re asked to come up with a recipe to show of this new addition to their range, it’s a real treat for me as they are the best addition to a meal cooked on the fire. No need to judge how to cook rice from scratch on an open flame nor the addition of another pan to wash!
I cooked fresh haddock gently poached in milk scented with onion. Then I added herbs, spices, Tilda rice and hard-boiled eggs and that’s it. Simple, tasty and fun. Perfect outdoor food.
Disclaimer: This is a collaborative post.
We’ve moved our beach hut inland some 350 meters as the winter tides come up too high and could wash our beloved hut away. This is only for a little while and we put it back up on the beach. Those 350 meters are how far our garden is from the beach. So that’s it’s new home. It’s like playing with a giant playhouse come cabin come den. I like it: an awful lot.
2 tablespoons of oil
2 teaspoons panch phoran seasoning
1 tablespoon oil
1 large onion, finely chopped
4 haddock fillets
Enough milk to cover
Salt and pepper
2 teaspoon garam masala
2 x packets Tilda Aromatic Spices Rice
Handfuls finely chopped of chives, coriander and parsley
4 hard boiled eggs, halved
Place a large skillet on the fire or heat source, add 2 tablespoons oil along with the panch phoran seasoning and warm gentle for a couple of minutes. Pour off into a cup and set aside while you prepare the remaining ingredients.
In the same skillet, had 1 tablespoon of oil and fry the onion until softened. Add the fish, salt and pepper along with just enough milk to cover. Poach for about 8 minutes until just cooked. Remove the fish from the poaching liquor and when cool enough to handle, flake into bite sized pieces.
Add the garam masala, rice and stir until well combined. Add the fish and warm though. Sprinkle over the herbs and fold in gently so not to break up the fish. Add the eggs and drizzle over the panch phoran seasoning in oil.
Serve straightway but taste quite delicious at room temperature. Either way Bloody Marys would be a perfect drinking partner.