Smoked Haddock Kedgeree - Stir it up Magazine
Melt the butter in a large saucepan, add the onion and cook gently over a medium heat for 5 minutes until softened but not browned.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at stiritupmagazine.co.uk.
Ingredients
- 50 g Country Range Butter
- 3 g Country Range Cardamom Pods, split open
- 1/4 tsp Country Range Turmeric
- 1 g Country Range Cinnamon Stick
- 1 g Country Range Bay Leaf
- 1 g onion, peeled and finely chopped
- 450 g Country Range Basmati Rice
- 1 g Country Range Chicken Bouillon (made up)
- 1/2 tsp Country Range Salt
- 750 g un-dyed smoked haddock
- 3 g eggs
- 3 tbsp fresh parsley, chopped
- 4 g small tomatoes, cut in half
- 2 g spring onions, sliced
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