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Smoked haddock kedgeree
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250g Waitrose Basmati And Wild Rice
1 vegetable stock cube
¼ tsp turmeric
400g skinless smoked haddock, cut into chunks
1 tbsp oil
1 onion, chopped
150g frozen peas, defrosted
1½ tbsp medium Madras curry powder
100g crème fraîche
2 tsp Dijon mustard
2 Waitrose British Blacktail Medium Free Range Eggs, soft boiled and quartered
1 Cook the rice in 1.5 litres of boiling water with the stock cube and turmeric for 15 minutes. Add the haddock and cook for a further 5 minutes until the rice is tender then drain.
2 Meanwhile, heat the oil in a large frying pan and fry the onion for 3 minutes, add the peas and curry powder and cook for 1 minute. Stir in the drained rice and haddock.
3 Mix together the crème fraîche and mustard and stir into the kedgeree, season and serve garnished with soft boiled eggs.
Typical values per serving:
This recipe was first published in Thu Jan 25 10:26:52 GMT 2018.