SMOKED HAD­DOCK KEDGEREE

Recipe Raphaella Frame-tolmie

House and Leisure Food - - WINTER WARMTH -

300g bas­mati rice 700ml wa­ter a pinch of salt 100g but­ter 2T olive oil 1 small red onion,

finely chopped 1T curry paste 140g frozen peas 350g smoked had­dock

fil­lets, flaked 4 large, hard-boiled eggs,

roughly chopped 4 spring onions, finely sliced juice of 1 lime 2T co­rian­der, chopped 2T flatleaf pars­ley, chopped

Serves 4

Place the rice in a large, heavy-based saucepan, cover with the wa­ter and add a pinch of salt. Cover and bring to the boil, then re­move the lid and al­low all the wa­ter to be ab­sorbed (about 15 min­utes). Turn off the heat, cover again and al­low to steam dry.

Melt half the but­ter with the oil in a large fry­ing pan. Add the onion and curry paste, and cook un­til soft and be­gin­ning to brown. Add the rice and stir through, en­sur­ing that all the but­tery juices are ab­sorbed and the rice is heated through. Add the peas, heat through, fol­lowed by the had­dock, eggs, spring onions and lime juice, gen­tly mix­ing to com­bine. Add the chopped herbs and the re­main­ing but­ter, and gar­nish with co­rian­der and pars­ley leaves.

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