Christmas Kedgeree Breakfast Tarts Recipes

CHRISTMAS KEDGEREE BREAKFAST TARTS

Steps:

• Start by making the sauce. Peel and finely slice the onion, deseed and finely chop the chilli, and peel and finely chop the garlic.
• Heat the oil in a saucepan over a medium heat and sauté the onion, chilli, garlic and oregano until softened - about 5 minutes.
• Season and add the tinned tomatoes, tomato paste and 200ml of water. Lower the heat and simmer, stirring occasionally, for 40 minutes, or until thickened. Transfer the sauce to a bowl until ready to use.
• For the pastry, combine the flour and a pinch of sea salt in a food processor. Dice and add the butter, then blitz until it resembles breadcrumbs. Beat and add the eggs with about 60ml of cold water to form a dough. Wrap in clingfilm and chill in the fridge for 20 minutes.
• Preheat the oven to 180ºC/gas 4.
• Roll out the dough 5mm thick and cut out the pastry in circles large enough to line eight 12cm tart tins (or 14 to 16cm x 10cm tins). Lay the pastry in the tins, pushing it down gently, then trim away any excess.
• Line each tin with baking paper, then fill with baking beans or uncooked rice and bake for 15 to 20 minutes.
• Remove the paper and beans or rice, then return the tins to the oven and cook for a further 6 to 8 minutes, or until the pastry is golden.
• Meanwhile, make the kedgeree. Peel and finely grate the ginger, peel and finely chop the onion and garlic, then coarsely grate the tomatoes.
• Place the haddock and bay leaves in a large pan and cover with the milk. Bring to the boil over a medium heat, lower the temperature and simmer for 10 minutes, until cooked. Allow the fish to cool slightly, then transfer it to a bowl and flake into chunks.
• Cook the rice in salted water for about 15 minutes, then drain and add to the bowl with the haddock.
• Heat the oil in a large frying pan over a medium heat. Add the onion, ginger, garlic, curry and mustard powders and sauté for 5 minutes, or until softened. Add the grated tomatoes, season well and cook for 10 to 12 minutes.
• Preheat the oven to 200ºC/gas 6.
• Add the fish, rice, lemon zest and juice to the onion mixture, stir well and cook for a few more minutes. Transfer back to the bowl and allow to cool for 5 minutes.
• Divide the kedgeree between your tart tins, making a small well in the middle of each one. Crack an egg into every well, place the tins on a baking tray and pop in the oven for 20 to 25 minutes, or until the eggs are cooked to your liking.
• Meanwhile, make the chilli glaze by deseeding and finely chopping the chillies, and combining it with the oil in a small saucepan and cooking over a medium heat for 10 minutes.
• Divide the kedgeree tarts between plates. Brush the top of each tart with chilli glaze, pick over the coriander leaves and serve with the tomato and chilli sauce on the side.

KEDGEREE

Steps:

• Prepare rice according to package directions. Drain, and set aside to cool. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. Set aside.
• Place the haddock in a small skillet with the bay leaf. Pour in enough milk just to cover the fish. Bring to a simmer over medium heat, and cook gently until fish flakes. Remove fish from the pan, flake with a fork, and set aside. Discard milk and bay leaf.
• Melt butter in a skillet over medium-high heat. Stir in curry powder, then add the peas and onions. Fry for a couple of minutes, then add the cooked rice, eggs, and fish. Stir gently, and season with salt and pepper. Heat through, and serve with yogurt.

CHRISTMAS MORNING BREAKFAST TARTS

Steps:

• Roll out the puff pastry sheet; cut into 4 squares measuring 5 1/2 inches by 5 1/2 inches.
• Then cut an outline, measuring 1/2 inch wide, around the square pastry; after it's cut carefully lift and remove (this will be used as a bow on top).
• Then score the outline of the tart making a 1/4 inch border; stab the inner-square of the pastry with a knife to keep the tart center flat as it bakes.
• Take square 1/2 inch wide tart and lay it flat on the surface; then lift/fold the corners so that they meet in the center, creating a bow.
• Brush egg wash over the bow as well as the border of the main tart.
• Place all the pasty components on a baking sheet; bake at 415 degrees F for 10 minutes.
• Spoon on and spread 2 teaspoons of pesto atop each baked tart; spread evenly.
• Add a layer of grated cheddar cheese.
• Then add several pieces of bacon and top with a raw egg.
• Bake again at 400 degrees F for 5-8 minutes or until the egg is cooked (sunny side.
• up style).
• Set the baked pastry bow on top.
• Add a sprig of thyme (optional).