Smoked Haddock Kedgeree recipe
|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|
|Description||A lightly spiced Kedgeree made with sustainable smoked haddock for a weekend brunch, breakfast or light supper.|
Please note: only the ingredient list has been updated, you will need to allow for different cooking times, temperatures and quantities in each step.
Pre-heat Oven to 205°C / 400°F / Gas Mark 6.
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)
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.
Add the rice and stock, bring to the boil and then reduce the heat, cover and simmer for 15 minutes.
Stir in your flaked smoked haddock and cook for another 5-8 minutes.
Divide amongst plates with a half a hard boiled egg on top of each to garnish.
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