Friday, January 28, 2005
From the Guardian
Breakfast kedgeree: Serves 4-6
170g basmati rice
170g cooked fish
85g butter
Juice of 1 lemon
3 hardboiled eggs
Good bunch of parsley
Salt and pepper
Poach the fish in salted water until just cooked through. Lift out and leave to cool. Wash the rice. Bring the fish water to the boil and add the rice. Cook according to instructions. Drain. Beat in butter and lemon juice. Peel eggs and chop coarsely. Chop parsley finely. Mix all ingredients, making sure the bits of fish are of a fair size. Reheat as needed.
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Breakfast kedgeree: Serves 4-6
170g basmati rice
170g cooked fish
85g butter
Juice of 1 lemon
3 hardboiled eggs
Good bunch of parsley
Salt and pepper
Poach the fish in salted water until just cooked through. Lift out and leave to cool. Wash the rice. Bring the fish water to the boil and add the rice. Cook according to instructions. Drain. Beat in butter and lemon juice. Peel eggs and chop coarsely. Chop parsley finely. Mix all ingredients, making sure the bits of fish are of a fair size. Reheat as needed.
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