Todays recipe is for a Kedgeree and yes, before you all shout it’s Indian in origin, I know…but it was developed to satisfy the British palate for something slightly spicy but recognisably anglicised. It’s a dish I love and, even though it is traditionally served for breakfast or brunch, I could eat it any time, hot or cold – so it makes a good lunchbox item (especially if you have a microwave to hand to reheat). The eggs, British of course, should just be cooked to soft hard-boiled for easy digestion, and, because life it too busy mid-week, I make no apologies for using a packet of curry-flavoured microwave rice and some frozen peas.
6 large British Lion eggs
250g packet curry-flavoured microwave rice
50g frozen peas
418g can red salmon, drained, boned and flaked
salt and freshly ground black pepper
chopped parsley to garnish
lemon wedges to serve (optional)
1. Place the eggs in a pan and cover with cold water. Bring to the boil and simmer for 7 minutes. Drain, run under cold water until cool enough to handle, tap the shells and remove. Cut the eggs into quarters.
2. Meanwhile, cook the rice according to the packet instructions (usually on Full Power for 2 minutes). Also cook the peas in a little water for 2 minutes, until tender, then drain.
3. Mix the cooked rice with the peas, salmon and salt and pepper to taste, mixing gently together. Top with the eggs and sprinkled with chopped parsley. Serve with lemon wedges if liked.
WLS PORTION: 1/2
FAT: 18.4 g
Image courtesy of British Lion Eggs