{"id":136085,"date":"2020-01-23T13:24:17","date_gmt":"2020-01-23T12:24:17","guid":{"rendered":"http:\/\/thetalentzone.co.uk\/musictv\/?p=136085"},"modified":"2020-01-23T13:30:40","modified_gmt":"2020-01-23T12:30:40","slug":"tom-kitchin-burns-night-kedgeree-with-pearl-barley-and-curry-sauce-recipe-on-this-morning","status":"publish","type":"post","link":"http:\/\/thetalentzone.co.uk\/musictv\/136085\/tom-kitchin-burns-night-kedgeree-with-pearl-barley-and-curry-sauce-recipe-on-this-morning\/","title":{"rendered":"Tom Kitchin Burns Night kedgeree with pearl barley and curry sauce recipe on this Morning"},"content":{"rendered":"

Tom Kitchin served up a tasty Burns Night kedgeree(risotto) with pearl barley, poached egg and curry sauce on this Morning.<\/p>\n

Ingredients: 400ml whole milk, 4 black peppercorns, 2 bay leaves, 2 garlic cloves, crushed, 1 thyme sprig, 250g undyed smoked haddock fillets, olive oil, 30g butter, 1 shallot, finely chopped, 1 teaspoon Madras curry powder, \u00bd teaspoon turmeric, 200g pearl barley, well rinsed, 100ml dry white wine, 250ml chicken stock, ideally homemade, 4 free range medium eggs, white wine vinegar, sea salt and freshly cracked black pepper.<\/p>\n

For the curry sauce: 30g butter, sunflower or another vegetable oil, 250g onions, chopped, 1 red pepper, deseeded and sliced, 1 teaspoon Madras curry powder, 200ml chicken stock, ideally homemade, 200ml coconut milk, 1 banana, chopped and 2 teaspoons chopped coriander stalks.<\/p>\n

To finish: 1 green apple, 40g Parmesan cheese, freshly grated, 10g butter, 1 teaspoon freshly squeezed lemon juice and chopped coriander leaves.<\/p>\n

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