Herb kedgeree recipe
information
Preparation time: 20 minutes,
Cooking time: 1 hour 10 minutes,
Calories: 340 per portion
ingredients
350 g (12 oz) smoked haddock
25 g (1 oz) soft margarine
1 onion, sliced
1 green pepper, seeded and sliced
175 g (6 oz) brown long-grain rice, washed
grated rind and juice of 1 lemon
2 teaspoons dried mixed herbs
2 bay leaves
25 g (1 oz) sultanas
100 g (4 oz) peas, cooked
2 tablespoons chopped fresh herbs
salt and pepper
1 hard-boiled egg, sliced
lemon wedges
dill sprigs
25 g (1 oz) soft margarine
1 onion, sliced
1 green pepper, seeded and sliced
175 g (6 oz) brown long-grain rice, washed
grated rind and juice of 1 lemon
2 teaspoons dried mixed herbs
2 bay leaves
25 g (1 oz) sultanas
100 g (4 oz) peas, cooked
2 tablespoons chopped fresh herbs
salt and pepper
1 hard-boiled egg, sliced
lemon wedges
dill sprigs
method
1. Poach the smoked haddock in 450 ml(3/4 pint) water for 10 minutes, then remove fish and reserve stock. Remove the skin and any bones and flake the fish.
2. Melt the margarine in a large saucepan and saute the onion and pepper for 2 minutes. Add the rice and cook for a further 2 minutes. Stir in the lemon rind, juice, herbs, bay leaves and reserved stock made up to 900 ml (1 1/2 pints) with water.
3. Bring to the boil, cover and simmer for 40 minutes, or until most of the liquid is absorbed. Remove the bay leaves. Stir in the sultanas, peas and fish. Cook for a further 10 minutes, stirring occasionaly add the fresh herbs and salt and pepper to taste.
4. Transfer to a warmed serving dish. Garnish with the egg slices, lemon wedges and dill.
Some herbs are better suited to fish dishes than others. Try a mixture of lemon thyme, parsley, marjoram and chives in this kedgeree.
2. Melt the margarine in a large saucepan and saute the onion and pepper for 2 minutes. Add the rice and cook for a further 2 minutes. Stir in the lemon rind, juice, herbs, bay leaves and reserved stock made up to 900 ml (1 1/2 pints) with water.
3. Bring to the boil, cover and simmer for 40 minutes, or until most of the liquid is absorbed. Remove the bay leaves. Stir in the sultanas, peas and fish. Cook for a further 10 minutes, stirring occasionaly add the fresh herbs and salt and pepper to taste.
4. Transfer to a warmed serving dish. Garnish with the egg slices, lemon wedges and dill.
Some herbs are better suited to fish dishes than others. Try a mixture of lemon thyme, parsley, marjoram and chives in this kedgeree.
serving amount
serves 4
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