Smoked Haddock Kedgeree recipe
| Serves | 4 |
| Prep time | 5 minutes |
| Cook time | 30 minutes |
| Total time | 35 minutes |
| Meal type | Breakfast, Lunch, Main Dish |
| Allergy list | Milk, Wheat |
| Misc | Freezable, Pre-preparable, Serve Cold, Serve Hot |
| Region | British |
| Description | A lightly spiced Kedgeree made with sustainable smoked haddock for a weekend brunch, breakfast or light supper. |
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Please note: only the ingredient list has been updated, you will need to allow for different cooking times, temperatures and quantities in each step.
Ingredients
- 15.8oz smoked haddock
- 0.9oz butter
- 1 onion
- 2 green cardamom pods (split in half)
- ¼ teaspoon tumeric
- 1 cinnamon stick
- 12.3oz basmati rice
- 20fl oz vegetable stock (I used Marigold Swiss Bouillon)
- 2 hard boiled eggs (to garnish)
Directions
Step 1
Pre-heat Oven to 205°C / 400°F / Gas Mark 6.
Step 2
Wrap the smoked haddock in foil and bung it the oven on a baking tray for 8 minutes. (Check it's done by seeing if it flakes easily with a fork)
Step 3
Chop the onion and fry for 3 minutes in the melted butter, then add the spices, including the split cardamom pods and cook for a further 3 minutes.
Step 4
Add the rice and stock, bring to the boil and then reduce the heat, cover and simmer for 15 minutes.
Step 5
Stir in your flaked smoked haddock and cook for another 5-8 minutes.
Step 6
Divide amongst plates with a half a hard boiled egg on top of each to garnish.
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