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Spicy Kedgeree
A quick and easy meal, Kedgeree is
derived from the traditional Hindhu dish of
Khichri, a simple mixture of spiced rice
and lentils. Our kedgeree is flavoured with
haddock, spices and hard-boiled eggs. If
wished, you can serve it with mango
chutney.
Serves 4
Preparation time 15 minutes
Cooking time 25 minutes
1 onion, chopped
Chicken stock 852ml / 1
1
/2
pints
Long grain rice 170g / 6oz
Pinch of turmeric
Pinch of ground ginger
Curry powder 1-2 teaspoons
Ground nutmeg
1
/2
teaspoon
Cooked haddock fillet 340g / 12oz
Salt and freshly ground black pepper
Few sprigs of parsley, chopped
2 hard-boiled eggs
Method
1 Put the onion in a heavy-based pan
with the stock. Bring to the boil,
covered, and boil for 5-10 minutes.
2 Place the onion, stock, rice and
spices into the Rice Cooker and leave
to cook.
3 When the cooker switches to ‘keep
warm’, flake in the haddock.
4 Season to taste with salt and pepper
and sprinkle with chopped parsley.
Heat gently for a few more minutes
until the kedgeree is really hot, taking
care that the rice does not stick to the
base of the bowl. Serve immediately
with quartered hard-boiled eggs.
Smoked Haddock Risotto
Here’s a variation on a traditional
kedgeree, but with the moist creamy
texture of a risotto. Serve it for a filling
family meal with some green vegetables or
a crisp salad.
Serves 4
Preparation time 15 minutes
Cooking time 20 minutes
1 large onion, chopped
2 garlic cloves, crushed
Chicken stock 710ml / 1
1
/4
pints
Risotto rice 227g / 8oz
4 tomatoes, skinned and chopped
2 x cooked smoked haddock fillets, flaked
170g / 6oz
Salt and freshly ground black pepper
4 hard-boiled eggs
Chopped fresh coriander or parsley
3 tablespoons
Method
1 Put the onion, garlic and 284ml /
1
/2
pint stock in a non-stick frying pan.
Cover the pan, bring to the boil and
boil for 10 minutes.
2 Stir in the rice and transfer to the Rice
Cooker, then add the remaining stock
and tomatoes, stir well.
3 When the cooker switches to keep
warm, stir in the smoked haddock
and season to taste with salt and
pepper.
4 The risotto is ready when the rice is
tender and plump and all the liquid
has been absorbed. Just before
serving, shell the hard-boiled eggs
and cut them into chunky pieces. Add
to the risotto and sprinkle with
coriander or parsley. Serve hot.
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