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Antony Worrall-Thompson's Kedgeree with Poached Eggs
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Easy, Healthy Kedgeree
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Ingredients
- 2 oz peeled shrimps
- ¼ lb peeled and chopped onions
- 10 oz long grain rice
- 1 tbsp. butter
- 1 tbsp. oil
- 1½ tbsp. chopped parsley
- ¼ dsp. paprika
- ½ lb smoked haddock fillet
Method
- Cook rice for 11 minutes in fast boiling water.
- Cut haddock into small pieces.
- Place in steamer over boiling water. Cook until tender.
- When cool remove skin and flake.
- Cook onion in butter and oil until soft.
- Mix with rice, haddock and shrimps.
- Season with pepper and salt to taste. Add chopped hard boiled eggs and warm thoroughly.
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Antony Worrall-Thompson's Kedgeree with Poached Eggs
by Antony Worrall-Thompson
Views 3226, Added Mon Sep 1 2008
3 Comments
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Team MyDish Mon Jun 18 2012 • Reply
The poached eggs are served on the side and make a great accompaniment to the Kedgeree
Ingredients
- 2lb smoked haddock
- 2 lemons
- a handful Peppercorns
- a sprig parsley
- 1 Bayleaf
- 2oz butter
- 4oz chopped onions
- 1 lb long grain rice
- 2 pt fish stock
- 4 hard-boiled eggs
- to taste salt and pepper
- curry powder or grated nutmeg
- to garnish chopped parsley
Method
- 1. Put the haddock with the parsley, the bay leaf, one of the lemons, sliced, and a few peppercorns into a pan. Cover with water, bring to the boil and simmer until the fish is tender.
- 2. Drain the haddock and remove the skin and bones. Break the flesh into flakes and set aside.
- 3. Melt the butter in a deep pan and fry the onions gently for 5 minutes. Add the rice and fish stock, bring to the boil and simmer for 20 minutes.
- 4. Roughly chop the hard boiled eggs and then stir them together with the flaked fish and the rice .
- 5. Add salt, pepper, curry powder or nutmeg to taste and the juice of the remaining lemon.
- 6. Pile into a hot dish and garnish with parsley and the remaining hard-boiled chopped egg.
- 7. Serve your Kedgeree together with a nice soft poached egg or two on the side.
Tips
Any smoked fish can be used, and some people like to use salmon. This is also delicious served with mango chutney.
Ingredients
- 180g Basmati rice
- 2 Smoked haddock/ Mackerell fillets
- 1 Onion
- 2 large Eggs
- 2 tbsp Curry powder
- 75g Frozen peas
- 150g Cooked prawns
Method
- 1. Boil the rice according to packet directions, and boil the two eggs for 7 minutes. When the eggs are cooked immediately remove them and put in a bowl of cold water.
- 2. Dice the onion and gently fry in oil until just softened (select a fairly large frying pan for all ingredients to fit in)
- 3. Break up the fish in to roughly 2cm pieces and remove bones, if they're not removed by your fishmonger.
- 4. Add the curry powder, peas, fish, rice and prawns to the frying pan and gently mix in and heat through for around fifteen minutes or until hot through.
- 5. Chop the boiled eggs in to four pieces and scatter on to the other ingredients.
- 6. Serve immediately
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