Kedgeree with Kippers
I admit that, having tried kedgeree on several occasions with brown rice, I have now come to the conclusion that it is always better made with white rice (which also happens to be a lot quicker).
|Oven temperatures and Conversions|
|Click here for information|
This recipe is from Delia Smith's One is Fun
Lay the kipper in a shallow dish and pour a generous ½ pint (275 ml) of boiling water over it to cover it, then leave on one side for 5 minutes: after that, drain (reserving the water) and flake the fish, discarding the skin, head and bones.
Now strain 5 fl oz (150 ml) of the reserved water into a jug and keep it on one side.
Next heat half the butter in a saucepan and fry the onion for 5 minutes to soften before stirring in the curry powder and the rice.
Cook for 1 minute then add the reserved strained stock. Bring to simmering point, cover and cook over a low heat until the rice has absorbed the liquid and is tender – about 15 minutes.
Next melt the rest of the butter in a separate pan, add the lemon juice and cook the mushrooms till tender (about 3 minutes).
Then add the contents of the pan to the cooked rice together with the flaked fish. Peel and chop the hardboiled egg and add that to the rice as well, then fork everything in carefully, trying not to break up the fish.
Taste and season with salt and pepper as required.
Serve in a warmed dish, garnished with parsley and an extra knob of butter. (I like to serve this with a sprinkling of cayenne, too.)
Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
For many years, Delia avoided this sumptuous recipe on humanitarian grounds. But eventually she summoned the courage - and was delighted that she did!
Home-made pizzas are in a league of their own and the joy of them is that you can add whatever toppings you like, depending on what you have to hand or what you fancy. A truly versatile supper dish.
A filling and very satisfying supper dish for one, this jazzed-up version of scrambled eggs on toast combines all the wonderful flavours of a full English breakfast in one hit.
Supper in five minutes? This speedy vegetarian soufflé omelette is so easy and is particularly appealing to those who are wary of making a standard soufflé in the oven.
I happen to love the taste of fresh mangoes on their own (a combination of peaches and cream all in one fruit, I think). But as my husband rightly points out, you very often find the mango has ripened beyond the point where it can be decently served
This is a lovely sticky sauce – just made for bananas, especially if you serve it hot, poured over bananas and ice-cream.
Most Popular recipes
21 May 2015 15:10
Jersey royal potatoes
21 May 2015 19:18
|Food and travel||
25 Apr 2015 22:23
|Can Anyone Help?||
21 May 2015 15:50
01 Mar 2015 15:04
20 May 2015 17:37
16 May 2015 20:21