Friday, February 8, 2013

Haddock Kedgeree

500g (1 lb) smoked Haddock
90g (3oz.) butter
3 cups cooked rice
salt and pepper
1 cup cooked peas
1 can Asparagus pieces (drained)
Lemon juice

Method: Place smoked Haddock in saucepan. Just cover with water and squeeze a little lemon juice into water. Cook 8-10 minutes. Drain fish, remove skin and bones and flake coarsely. Melt butter in frying pan, add cooked rice and cook 3 minutes. Add fish, cooked peas, Asparagus pieces. Season with salt and pepper, stir the mixture until heated. Garnish with hard boiled eggs.

Source: contributed by R. Burgess in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.24.

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