4 tb Butter 2 c Cooked rice 2 c Smoked yellowfish 3/4 c Heavy cream 1 ts Curry powder Salt to taste 4 Hard boiled eggs 3 tb Chopped parsley CHRISTMAS EVE PREPERATION (20 MINUTES) 1. Prepare hard boiled eggs. Cook rice, fluff gently and refrigerate. 2. Prepare fish. You can use any fish or shell fish but I use thick slabs of smoked yellowfish, or thick slabs of smoked haddock. Thin fillets tend to break up into pieces too small. Place fish in pan, cover with water, and heat gently until just before boiling point. Drain and refrigerate. Allowing fish to boil will turn it into mush during final cooking. CHRISTMAS MORNING PREPERATION (15 MINUTES) 1. In a microwave dish or double boiler, melt butter and heat cream (reserving 3 T for moisture adjustment). Add cooked rice and mix well. 2. Gently break cold fish into bite size pieces and add to mixture. Chop hard boiled eggs and add to mixture. 3. Adjust moisture before heating mixture. Microwave mixture should be moist but not damp. If using doubleboiler to heat mixture, add reserved cream until mixture is slightly sloppy or it will dry out during heating. 4. Heat mixture in microwave on high, stirring every minute until hot. Garnish with chopped parsley and serve.
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Classic Kedgeree recipe - British Breakfast
Classic Kedgeree recipe- British Breakfast
Traditionally a British breakfast dish that was bought over from India during the reign of Queen Victoria. This recipe is delicious any time of the day and not just for breakfast.
My wife has requested this recipe for a long time, I didn't do it as i thought it was too simple to show however I'm glad i did. The flavour that this dish delivers is amazing and a must try.
What you will need -
Curry paste/curry powder 1 onion 2 cloves of garlic 1 inch ginger Smoked fish ( i used haddock ) 300g - 400g pre cooked cold long grain or basmati rice 500ml Milk 2-3 hard boiled eggs - I cooked mine for 6 and a half minuets in boiling water salt and pepper to taste 1tbsp olive oil to fry
Its as simple as that.
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Two Fat Ladies S02E05 Breakfast
River Cottage Lockdown Kitchen: Kedgeree
This week Hugh is making Kedgeree. This comforting and filling dish is a great family favourite and perfect for using up leftovers. Hugh makes his with pollock but you can swap out for tinned fish, meat or veg. Music credit Kevin McLeod.
Classic British Kedgeree Recipe
From poached smoked haddock to hard-boiled eggs and curry-spiced rice, this traditional British-Indian breakfast dish has enough variety for everyone.
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Ramsay's Classic Scrambled Eggs and Smoked Salmon | Gordon Ramsay
Gordon Ramsays family traditional creamy egg and smoked salmon breakfast recipe.
The most delicious Christmas recipes, cooked up by the world's greatest chef at home, Gordon Ramsay's Ultimate Christmas will teach you everything you need to know to cook up the perfect Christmas.
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