Name Kedgeree2


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* 175g (6 oz) long grain brown rice
* 275g (10 oz) smoked haddock
* 25g (1 oz) Stork margarine
* 50g (2 oz) button mushrooms
* 125g (4 oz) frozen peas, cooked, optional
* 2 hard-boiled eggs, roughly chopped
* Pepper
* Nutmeg
* 2-3 x 15ml spoons (2-3 tablespoons) single cream or top of the milk
* Chopped parsley
* Lemon wedges
* 2 rashers bacon

1. Cook the rice in plenty of boiling salted water until just tender, approx. 25 minutes. Drain well.
2. Poach haddock in water for 10-15 mins. Drain, skin and flake.
3. Melt the Stork in a pan. Add the mushrooms and saute for 1 -2 mins.
4. Add the rice, haddock and peas if used and cook, stirring for 3-4 mins. until hot
5. Add the eggs. Season with pepper and nutmeg. Stir in cream and heat through.
6. Garnish with chopped fresh parsley and lemon wedges. Crumble 2 rashers of crispy grilled bacon over the top for added flavour.

Serves 4.
Preparation time: 20 mins
Cooking time: 25 mins

Microwave Instructions
1. Cook rice as above.
2. Place haddock fillets on a plate or shallow microwave-proof dish, with thicker parts towards the outside. Cover with pierced cling film. Microwave on HIGH for 3-4 minutes, turning half way through.
3. Melt Stork in a microwave-proof bowl on HIGH for 30-45 seconds.
4. Add mushrooms and cook on HIGH for I -2 minutes.
Continue as above (stages 4-5).

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