 Kipper Kedgeree
Ingredients (serves 4)
1 can of Fish4Ever smoked kippers (if you want the dish to be really fishy use two cans)
½ teaspoon turmeric, 1 teaspoon curry powder, two large pinches of cayenne pepper
salt and freshly ground black pepper to taste
225g basmati rice
80g butter
110ml double cream (optional)
1 mild onion, finely chopped
3 medium free range eggs, hard boiled & finely chopped
4 tablespoons chopped parsley, lemon wedges to serve
Method
Boil 600ml of salted water and add turmeric, curry powder and the rice. Bring back to the boil and simmer gently for 15-20 minutes, until all the water is absorbed and the rice is tender. While the rice is cooking melt half the butter and fry the onion in it for 15 minutes until soft and transparent but not coloured. Drain the kippers and flake the fish with a fork. Add the onions to the cooked rice then the flaked kippers and half of the hard boiled eggs. Mix gently but thoroughly taking care not to break up the fish too much, and then season with cayenne, black pepper and salt if necessary. Melt the remaining butter and stir into the kedgeree with the double cream (optional). If necessary, heat through for 3-4 minutes then pile onto a warmed serving dish. Sprinkle with the parsley, remaining chopped eggs and garnish with the lemon wedges.
|
