Kedgeree Flan recipe
information
Kedgeree flan is a popular Victorian breakfast dish.
ingredients
200 g (8 oz) shortcrust or cheese pastry
300 g (12 oz) smoked haddock
3 hard-boiled eggs
2/3 cup (150 ml) 1/4 pt cream
1 tablespoon chopped parsley
4 oz (100 g) patna rice
1 teaspoon curry powder
1 tablespoon butter
salt and pepper
milk
300 g (12 oz) smoked haddock
3 hard-boiled eggs
2/3 cup (150 ml) 1/4 pt cream
1 tablespoon chopped parsley
4 oz (100 g) patna rice
1 teaspoon curry powder
1 tablespoon butter
salt and pepper
milk
method
1. Cook the pastry case and keep warm.
2. Cook the fish in a little milk - just enough to cover.
3. Drain, remove skin and bones and flake into largish pieces.
4. Boil the rice until done, drain and add to the fish.
5. Chop two of the hard-boiled eggs and slice the third into rings.
6. Put the cream in a pan with the butter and bring just to the boil.
7. Stir in the curry powder and allow to cook for a minute or two.
8. Add the fish, rice and chopped hard-boiled eggs, season and pour into the pastry case.
9. Decorate with the rings of hard-boiled eggs and parsley. Serve immediately.
2. Cut a circle of greaseproof paper large enough to cover the base and sides.
3. Fill the tin with heavy dried beans, peas or rice, this allows the pastry to cook without losing its shape.
4. Bake for 10 - 15 minutes at 200°c (400°f) gas mark 6 untill the pastry has set.
5. Remove beans, return to oven for 3 - 4 minutes to dry out.
6. Brushing the bottom of the flan with egg yolk and allow to dry to prevent the flan filling from later sinking into the pastry and making it soggy.
2. Cook the fish in a little milk - just enough to cover.
3. Drain, remove skin and bones and flake into largish pieces.
4. Boil the rice until done, drain and add to the fish.
5. Chop two of the hard-boiled eggs and slice the third into rings.
6. Put the cream in a pan with the butter and bring just to the boil.
7. Stir in the curry powder and allow to cook for a minute or two.
8. Add the fish, rice and chopped hard-boiled eggs, season and pour into the pastry case.
9. Decorate with the rings of hard-boiled eggs and parsley. Serve immediately.
to make the flan case
1. Line the flan ring with pastry and prick the bottom several times with a fork.2. Cut a circle of greaseproof paper large enough to cover the base and sides.
3. Fill the tin with heavy dried beans, peas or rice, this allows the pastry to cook without losing its shape.
4. Bake for 10 - 15 minutes at 200°c (400°f) gas mark 6 untill the pastry has set.
5. Remove beans, return to oven for 3 - 4 minutes to dry out.
6. Brushing the bottom of the flan with egg yolk and allow to dry to prevent the flan filling from later sinking into the pastry and making it soggy.
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more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
