Pancake01
20-05-2006, 03:26pm
If anyone could try this out, I'd be really grateful. It's yummy and cheap!
Thanks!
Easy Kedgeree
Kedgeree is a great quick supper dish and uses store cupboard ingredients, and as smoked mackerel is used, this one is cheap. You can use the parsley, lemon, mushrooms and onions leftover from the spinach and feta pasta.
Serves 4
1 onion, finely chopped
1 tbsp olive oil
200g mushrooms, sliced
1 packet smoked mackerel (200g)
200g (dry weight) Basmati brown rice
4 eggs
150g Frozen peas
150ml Yoghurt
1tsp mild curry powder
Juice of half a lemon
Chopped flat leaf parsley
Cook the rice as per instructions – should take about 20 minutes so you can prepare everything else whilst the rice is cooking.
Put a small pan of water on to boil for the eggs and peas. Add the eggs and hard boil for 8 minutes. When the eggs are done, remove them from the water and add the frozen peas. Cook for 5 minutes .Run the eggs under cold water.
Meanwhile, heat the oil in a frying pan and add the onions and fry for 5 minutes until soft. Add the sliced mushrooms and fry for a further 5 minutes. Tip onion and mushroom mixture into a large bowl. Remove the skin from the mackerel and flake the smoked fish into the same bowl.
In a small bowl, mix together the yoghurt, lemon juice and curry powder and season with black pepper. You might want it a bit more spicy, so you could also add some dried chilli flakes if you wanted to.
When the rice and peas are done, mix with the onion, mushroom and fish mixture and stir until everything is well mixed. Pour over the yoghurt mixture and stir well.
Peel the eggs and chop into 4 pieces. Serve the rice mixture onto plates and top with the eggs and parsley.
Thanks!
Easy Kedgeree
Kedgeree is a great quick supper dish and uses store cupboard ingredients, and as smoked mackerel is used, this one is cheap. You can use the parsley, lemon, mushrooms and onions leftover from the spinach and feta pasta.
Serves 4
1 onion, finely chopped
1 tbsp olive oil
200g mushrooms, sliced
1 packet smoked mackerel (200g)
200g (dry weight) Basmati brown rice
4 eggs
150g Frozen peas
150ml Yoghurt
1tsp mild curry powder
Juice of half a lemon
Chopped flat leaf parsley
Cook the rice as per instructions – should take about 20 minutes so you can prepare everything else whilst the rice is cooking.
Put a small pan of water on to boil for the eggs and peas. Add the eggs and hard boil for 8 minutes. When the eggs are done, remove them from the water and add the frozen peas. Cook for 5 minutes .Run the eggs under cold water.
Meanwhile, heat the oil in a frying pan and add the onions and fry for 5 minutes until soft. Add the sliced mushrooms and fry for a further 5 minutes. Tip onion and mushroom mixture into a large bowl. Remove the skin from the mackerel and flake the smoked fish into the same bowl.
In a small bowl, mix together the yoghurt, lemon juice and curry powder and season with black pepper. You might want it a bit more spicy, so you could also add some dried chilli flakes if you wanted to.
When the rice and peas are done, mix with the onion, mushroom and fish mixture and stir until everything is well mixed. Pour over the yoghurt mixture and stir well.
Peel the eggs and chop into 4 pieces. Serve the rice mixture onto plates and top with the eggs and parsley.