[guide.chat] microwavable kedgree
- From: "Kevin Burgin" <kevin.burgin@xxxxxxxxxxxxx>
- To: "Ms Angela Andrassy" <angela.andrassy@xxxxxxxxxxxxxx>, "Alison Anthony Alison Anthony" <ali.anthony@xxxxxxxxxxxxxxxx>, "vi cooking vi cooking" <vi_cooking@xxxxxxxxxxxxxxxxx>, "guide chat guide chat dolphin" <guide.chat@xxxxxxxxxxxxx>, "Ms Julie Vaughan" <julie.vaughan1@xxxxxxxxxxxxxxx>
- Date: Fri, 25 Jan 2013 23:56:02 -0000
Microwavable Kedgeree
Serves 4 to 6
Ingredients:
350 G smoked haddock or cod fillets
4 tablespoons cold water
50 G butter or margarine
225 G easy cooked long grain rice
575 ml boiling water
3 hard boiled eggs, shelled and chopped
150 ml single cream
salt and pepper to taste
chopped parsley for garnish
Method:
Put the fish into a shallow, glass or pottery Microwavable dish and add the
cold water, cover with cling film, then puncture twice with the tip of a knife.
2. Cook for 5 minutes on HIGH turning the dish once during cooking. Drain the
fish and flake the flesh up using two forks discarding the bones and skin.
3. Put butter or margarine in a 3 pint glass or pottery dish and melt
uncovered for 1 and a half to 2 minutes on defrost level. Stir in rice and
boiling water.
4. Cover with cling film and cook for 15 minutes on HIGH, turning the dish
three times during cooking unless you microwave has a movable turn table.
Uncover and stir in the flaked fish, 2 of the hard boiled eggs and the cream.
Season to taste.
5. Stir with a fork, cover the plate with cling film and reheat for 5 minutes
on HIGH. Remove from the microwave then garnish with the third egg which is
cut into slices or wedges. Add a heavy dusting of parsley over the top.
Curry Kedgeree
Make as above adding one level tablespoon or less of mild curry powder with the
rice.
Serve as desired with chutney.
Other related posts:
- » [guide.chat] microwavable kedgree - Kevin Burgin
