Our top 3 of 9 Kedgeree recipes
- Antony Worrall-Thompson's Kedgeree with Poached Eggs
- Easy, Healthy Kedgeree
- Recent recipes
- View all 9 variations
- 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
- 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.
Antony Worrall-Thompson's Kedgeree with Poached Eggs
by Antony Worrall-Thompson
Views 3226, Added Mon Sep 1 2008
3 CommentsAdd comment
- 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
- 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.
Any smoked fish can be used, and some people like to use salmon. This is also delicious served with mango chutney.
1 CommentsAdd comment
- 180g Basmati rice
- 2 Smoked haddock/ Mackerell fillets
- 1 Onion
- 2 large Eggs
- 2 tbsp Curry powder
- 75g Frozen peas
- 150g Cooked prawns
- 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