106
Buttery kedgeree
Serves 4
Ingredients:
200 g (7 oz) long grain rice
3 eggs
110 g (4 oz) butter
1 onion, chopped
2 tsp madras curry powder
350 g (12 oz) un-dyed smoked
haddock fillet, skinned
3 tbsp fresh parsley, chopped
Juice of one lemon
Freshly ground black pepper
Method:
1. Place the rice in a solid steam oven container.
Cover with boiling water and cook for 4
minutes at 120°C or 8 minutes at 100°C.
2. Pierce the rounded end of each egg and place
on top of the rice. Place the onion, curry
powder and half the butter into a separate
solid container, and cover with foil or a lid.
3. Cook the rice, eggs and onion together in the
steam oven for a further 4 minutes at 120°C
or 8 minutes at 100°C.
4. Remove the eggs and plunge into cold water.
When cool enough, remove the shells, and cut
each egg into quarters.
5. Place the fish in a perforated container and
steam for 3–4 minutes at 100°C.
6. Meanwhile drain the rice and return to its
container. Add the onion mixture to the rice,
stirring well.
7. When the fish is cooked, flake and fold into
the rice, together with the parsley, lemon
juice, remaining butter and pepper.
8. Warm through in the steam oven at 100°C for
1 minute. Garnish with the hard-boiled egg
and, if desired, a little parsley.
