Romany123
Senior Cook
This used to be a popular breakfast dish here in the Uk many years ago. over the years we have changed the recipe so much it Has become a "Shambles" speacial. Great on its own or with salad. If you have never cooked this dish before I urge you to try it
"Shambles" Kedgeree
1 medium onion finely chopped
1 tsp Curry powder (or amount to your own taste)
tsp Turmeric powder
1 cup (or 240g) of long grain rice. I use Tesco's "easy cook"
½ Fish stock cube. You can use fresh stock, but remember to take this into acount as part of the overall liquid content
2 heaped tsp dried parsley. If you have fresh in the garden, so much the better.
½ pound Smoked Haddock chopped into 1 inch peices
2 Hard boiled eggs chopped up
1 dash Lemon juice
Salt and pepper to taste
½ tablespoon Olive oil
1 Put the oil in a heavy saucepan and heat. Add the onions to the pot and simmer covered on a low heat for about 7 minutes, covered.
2 While the onions are cooking and in the same size cup as you measured the rice in, put in the dried Parsley and fish stock cube. Top up with hot water and allow to stand untill needed.
3 Add the curry powder and Turmeric stir in for about one minute
4 Now add the rice and mix well coating all the grains with the Curry / Onion mixture. Add the cup of water with the stock and Parsley, stir. top up the same cup with water and add to the rice.
5 Bring to the boil, then turn down to a very low simmer and cover. Leave covered for ten minutes.
6 After the ten minutes is up, remove the lid and add the Eggs, Fish, lemon, Salt and Pepper. stir together, put the lid back on and simmer for an additional 5 minutes. Turn of the burner and leave covered for another 5minutes, Taste and serve
7 Note If you are using fresh Parsley add it at the ten minute stage. It is also important not to remove the lid during the cooking and standing stages
"Shambles" Kedgeree
1 medium onion finely chopped
1 tsp Curry powder (or amount to your own taste)
tsp Turmeric powder
1 cup (or 240g) of long grain rice. I use Tesco's "easy cook"
½ Fish stock cube. You can use fresh stock, but remember to take this into acount as part of the overall liquid content
2 heaped tsp dried parsley. If you have fresh in the garden, so much the better.
½ pound Smoked Haddock chopped into 1 inch peices
2 Hard boiled eggs chopped up
1 dash Lemon juice
Salt and pepper to taste
½ tablespoon Olive oil
1 Put the oil in a heavy saucepan and heat. Add the onions to the pot and simmer covered on a low heat for about 7 minutes, covered.
2 While the onions are cooking and in the same size cup as you measured the rice in, put in the dried Parsley and fish stock cube. Top up with hot water and allow to stand untill needed.
3 Add the curry powder and Turmeric stir in for about one minute
4 Now add the rice and mix well coating all the grains with the Curry / Onion mixture. Add the cup of water with the stock and Parsley, stir. top up the same cup with water and add to the rice.
5 Bring to the boil, then turn down to a very low simmer and cover. Leave covered for ten minutes.
6 After the ten minutes is up, remove the lid and add the Eggs, Fish, lemon, Salt and Pepper. stir together, put the lid back on and simmer for an additional 5 minutes. Turn of the burner and leave covered for another 5minutes, Taste and serve
7 Note If you are using fresh Parsley add it at the ten minute stage. It is also important not to remove the lid during the cooking and standing stages