Name Kedgeree3


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* 1 tablespoon sunflower oil
* 1 large onion, chopped
* 8oz (225g) long-grain rice
* 1 pint (600ml) hot chicken stock
* 1lb (450g) smoked haddock, cooked, skinned and flaked
* 3 tablespoons freshly chopped parsley
* juice of 1 lemon
* 4 hard-boiled eggs, quartered salt
* freshly ground black pepper

1. Measure the oil into a microproof bowl, add the onion and cook on full power for 3 minutes. Stir in the rice and stock, cover and cook on full power for up to 20 minutes, stirring once during cooking. Add the flaked fish, parsley and lemon juice to the rice and cook, covered, for a further 5 minutes.
2. Stir in quartered eggs and seasoning to taste, stand for about 3 minutes, then serve.

Note: to remove any lingering cooking smells from the cooker, wipe inside the cavity, put a slice or two of lemon in a cup of cold water and bring to the boil on full power. Remove from the cooker and the cooking smells should have gone.

Power Level: Full
Cooking Time: 28 Minutes
Serves: 3-4

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