Mackerel Kedgeree Recipe

Add 50 ml of boiling water to the pan along with the kale leaves so they steam quickly in the spiced water 4 Remove the skin from the smoked mackerel and tear up the mackerel into bite sized chunks. Stir and cook for 5 to 8 minutes or till warmed through.

John West Smoked Mackerel Kedgeree Recipe Mackerel Recipes Kedgeree Recipe Smoked Mackerel

In a large pan set over a low to medium heat heat up the oil and butter.

Mackerel kedgeree recipe. Remove the mackerel from the pan and pop onto a plate dont drain the water you will use this as the base for your stock Next take a large frying pan or wok. Add the ginger and chilli and fry until aromatic. Add the flaked mackerel to the top of the pan and return the lid turn off the heat and allow to steam for 5-10 minutes.

Heat the tub of chilled pilau rice in the microwave according to the packet instructions. Simmer for 5 minutes until cooked through. Serve with quartered boiled egg on top of each portion.

Remove the lid and stir through the peas defrosted if frozen and lemon juice. Meanwhile boil the eggs for 7 minutes then drain. Flake the mackerel fillets.

Method Melt the butter in a large pan and gently fry the shallots until soft. When the rice is cooked add the frozen peas and stir well. Add the rice mackerel and peas.

Add the rice to the pan and mix well then pour in the water and bring up to the boil. Smoked mackerel kedgeree my version of an Anglo Indian classic dish. Finally shell the eggs cut them into quarters and serve them on your kedgeree.

Spray a frying pan with cooking spray. Break into bitesize chunks and set aside. Smoked Mackerel Kedgeree Beetroot Marbled Eggs Curried Cauliflower rice GABA Rice and Lentils serves 34 GF RSF This is a great recipe to use up leftover cooked rice or lentils.

Add onion and cook till soft then add curry powder and stir to coat. The addition of the smoked mackerel was one of those lucky lets try this out moments. Remove the skin and any bones from the mackerel.

Rinse the rice with cold water until it runs clear then add it to the pan together with a cup and a quarter of water. I prefer the peppered smoked mackerel for extra heat. Peel and chop the onion and fry until slightly caramelised.

Or use a ready-cooked pouch of each from Merchant Gourmet or similar as a cheats version. Add the spices and fry for a further 30 seconds until the slices release their flavour. Cover the pan with a lid and.

To begin place the mackerel skin side down into a wide sauce pan with 500ml of boiling water. Put into the pan along with the cooked brown rice. The beauty of this recipe.

Cover the pan turn off. Meanwhile remove and discard the skin from 200g smoked mackerel then flake. Ingredients 250g rice 4 hardboiled eggs one pack of smoked mackerel fillets or 175g poached smoked haddock 150g frozen peas 1 onion 1tsp French mustard 1 or 2 tbsp curry paste vary.

I have been making this recipe for decades.

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