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IN THE CABIN with ROB DA BANK








JOIN US "IN THE CABIN", FOR OUR FIRST Q&A COOK ALONG SESSION WITH DJ, MEDITATION MYSTRO & FESTIVAL MASTERMIND ROB DA BANK.



Earlier this month, Robby joined Ben in The Lille Cabin Kitchen & talked festive feasting, whilst Ben cooked up one of Robby's favourites, KEDGEREE - perfect for the yuletide season.


Join Ben & Robby, founder of Camp Bestival & Camp Earth, in this fun filled foodie chat - a wonderful first in our series of inspiring and insightful Q&A's, hosted in the Lille Cabin.

Perfect for your Boxing Day brunch, you can find Ben & Robby's KEDGEREE recipe below the video link. Please share the love, subscribe & comment and help us spread the Lille Cabin word.


KEDGEREE RECIPE

Ben's influence for this dish has been taken from his time working for Middle Eastern Royalty on their Superyacht. The Nepalese crew on board would occasionally takeover the galley and cook up their favourite dishes. Ben took advantage of those moments and used them to fine tune his own skills in cooking rice and tempering flavours, which he shares with you in this beautiful recipe.


Serves 4 / Takes 45 mins to prep / 30 mins to cook


INGREDIENTS

RICE
300g basmati rice
2 tsp salt
Juice of 1 lemon
4 cardamom pods

FISH
4 smoked skinned fish fillets - we used dover sole fillet - you can use any meaty fish eg. monkfish or huss which are cheaper and not as widely used. Alternatively smoked haddock is the classic fish used in kedgeree
10g garlic puree
10g ginger puree
½ tsp smoked salt
¼ teaspoon turmeric
½ teaspoon paprika
Pinch of chilli
Ghee or clarified butter to fry

BASE
4tbsp ghee or clarified butter
10g ginger puree
10g garlic puree
1 tsp salt
1 tbsp curry powder
1 pinch chilli powder
1 tsp turmeric
½ tsp freshly milled black pepper
1 tsp coriander powder
150g full fat organic greek style yoghurt
150g small new potatoes (peeled and par boiled - cut into 3cm cubes)
80g shallots (medium diced)

GARNISH
30g sweet & sour soaked sultanas (in 50/50 sugar/vinegar)
30g butter
3 tbsp cream
Buttermilk (left over from clarified if used)
1 tsp saffron water
2 red onion (finely sliced and fried)
1 large handful of flatlet parsley (finely chopped)
½ bunch of coriander (finely chopped)
½ bunch of mint (finely chopped)
Fresh chilli (finely chopped - to taste)
4 medium boiled and peeled eggs (soft boil for 6 ½ minutes)
1 lemon (wedges)

METHOD

1. Rinse the rice lightly three times before soaking for 45 mins.
2. Marinate the fish fillets in the spices for at least 20 mins.
3. Whilst the fish marinates prepare the ingredients for the base of the Kedgeree.
4. Parboil the new potatoes. Peel and cut into small cubes.
5. Temper the shallots, spices, garlic and ginger with base ingredients together in an oven proof cast iron pot (with lid).
6. In a separate pan bring 2 litres of salted water to the boil, add rice & cardamom. Boil for 4-5 minutes.
7. Drain the rice.
8. Add the yoghurt, cream & fish to the base ingredients in the cast iron pan.
9. Layer the rice on top of the dish and pull the fish through the rice gently - ensuring you don’t smash the rice or fish up.
10. Add the juice of one lemon and the remaining melted butter or ghee.
11. Add the sultanas and saffron water and seal with foil and the lid to ensure the kedgeree steams nicely.
12. Put dish in the oven for 20 minutes at 180c (fan).
13. Whilst the Kedgeree is baking in the oven soft boil the eggs for 6 ½ mins.
14. Peel off eggshells in a bowl of cold water and cut them into halves.
15. Finely chop parsley, coriander and mint as well as some fresh chillies, ready to garnish your kedgeree.
16. Slice a lemon into wedges.
17. After the kedgeree has been in the oven for 20 mins take it out and let steam for 5 mins before taking off the foil.
18. Add the halved eggs to the top of the dish.
19. Put the kedgeree back in the oven for a couple of minutes so the eggs warm through.
20. Once warmed, garnish with your finely chopped herbs, chilli and lemon wedges.
21. Your kedgeree is now ready to be plated & enjoy!
22. This kedgeree can be stored in the fridge for up to two days, reheat in the oven until piping hot.

COMING SOON...


** IN THE CABIN with DR MARGARITA KITOVA **


Join us for an eye-opening Q&A with Dr Margarita Kitova John from The Lantern Clinic.

Join Ben and Dr Margarita in The Lille Cabin Kitchen, as they talk functional medicine, her time in the NHS and her passion behind the launch of The Lantern Clinic.

Ben & Margarita will be chatting about our upcoming 'three day new year kick start and body reset' and the benefits of taking part. They will be discussing The Lantern Clinic's incredible work with clients looking for help with gastrointestinal problems, hormonal imbalance/menopause, long covid, auto-immune conditions amongst others, by addressing the root cause of illnesses not just symptom management, helping to change the quality of her clients lives for good through diet and functional medicine.

* Our future 'In the Cabin with...' Q&A's will be released to our mailing list first, so please sign up on our website to watch our future features.







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