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Smoked Haddock Kedgeree

Cooking Time
40 min Minutes
Ingredients
14
Portions
2

Method

  • 1

    Step 1

    Melt the butter in a large saucepan, add the onion and cook gently over a medium heat for 5 minutes until softened but not browned.
  • 2

    Step 2

    Stir in the cinnamon stick, turmeric, cardamom pods and bay leaf then cook for 1 minute.
  • 3

    Step 3

    Tip in the rice and stir until it is well coated.
  • 4

    Step 4

    Pour in the stock, add the salt and bring to the boil. Stir once to release any rice from the bottom of the pan. Cover with a close-fitting lid, reduce the heat and leave to cook gently for 12 minutes.
  • 5

    Step 5

    Lightly sauté the tomatoes in a small pan then keep warm over a low heat.
  • 6

    Step 6

    Meanwhile, bring some water to the boil in a large shallow pan. Add the smoked haddock and simmer for 4 minutes until the fish is just cooked. Lift out onto a plate and leave until cool enough to handle.
  • 7

    Step 7

    Boil the eggs for 8 minutes, drain, cool slightly then peel and cut in half.
  • 8

    Step 8

    Uncover the rice and remove the bay leaves, cinnamon stick and cardamom pods. Place a spoonful of rice in a bowl, add the smoked haddock, eggs and tomatoes and sprinkle with the sliced spring onion and fresh parsley.

Ingredients

14 Total
  • 50 Country Range Butter
  • 3 Country Range Cardamom Pods, split open
  • ¼ tsp Country Range Turmeric
  • 1 Country Range Cinnamon Stick
  • 1 Country Range Bay Leaf
  • 1 onion, peeled and finely chopped
  • 450 g Country Range Basmati Rice
  • 1 ltr Country Range Chicken Bouillon (made up)
  • ½ tsp Country Range Salt
  • 750 g un-dyed smoked haddock
  • 3 Country Range Free Range Medium Eggs
  • 3 tbsp fresh parsley, chopped
  • 4 small tomatoes, cut in half
  • 2 spring onions, sliced

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