Kedgeree - The Best Ever English Breakfast!
Over a year ago
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Ingredients
- 400g undyed smoked haddock
- 3 lemon slices (optional)
- 300ml milk
- 3 Hard boiled eggs
- 60g butter or margarine
- 1 Onion. finely chopped
- 2 tsp cayenne pepper (optional)
- 200g long grain rice
- 1 litre chicken stock or water
Accompaniment
SponsoredNederburg Winemasters Reserve Sauvignon Blanc 2009
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Method
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1
Put the smoked haddock in a deep frying pan with the lemon, cover with milk and simmer for 6 minutes, or until cooked through.
Remove the fish and flake, taking care to remove any bones.
Melt the butter in a frying pan, add the onion and cook for 5 minutes.
Add the cayenne pepper and cook for another 2 minutes.
Add the rice and stir to coat in the oil and pour in the chicken stock and bring to the boil and simmer until the stock is absorbed and the rice is cooked. The length of time depends on the rice you're using so you may need to add more water to stop it boiling dry before the rice is cooked.
Add the fish and eggs and mix in carefully.
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