How to Prepare Award-winning Vickys Kedgeree (No Eggs for Jack) GF DF EF SF NF
Hello everybody, it is John, welcome to my recipe site. Today, we're going to prepare a distinctive dish, Recipe of Homemade Vickys Kedgeree (No Eggs for Jack) GF DF EF SF NF. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Vickys Kedgeree (No Eggs for Jack) GF DF EF SF NF, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Vickys Kedgeree (No Eggs for Jack) GF DF EF SF NF delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Vickys Kedgeree (No Eggs for Jack) GF DF EF SF NF is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Vickys Kedgeree (No Eggs for Jack) GF DF EF SF NF estimated approx 30 mins.
To begin with this recipe, we must first prepare a few ingredients. You can cook Vickys Kedgeree (No Eggs for Jack) GF DF EF SF NF using 11 ingredients and 8 steps. Here is how you can achieve it.
Kedgeree is a traditional British dish from the days of the Raj, where Indian cooking was adapted to suit the British palate. The basic ingredients are rice, smoked fish, boiled eggs and curry spices but I leave the eggs out as my son Jack has an egg allergy
Ingredients and spices that need to be Get to make Vickys Kedgeree (No Eggs for Jack) GF DF EF SF NF:
- 225 grams smoked haddock fillets
- 225 ml full fat coconut milk
- 1 bay leaf
- 25 grams sunflower or olive spread / butter
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp turmeric
- 175 grams basmati rice
- 120 ml boiling water
- 1 tbsp chopped parsley
- (4 hard boiled eggs, chopped, optional)
Instructions to make Vickys Kedgeree (No Eggs for Jack) GF DF EF SF NF
- Pour the milk in a pan and add the haddock and bay leaf
- Cook over a medium low heat for 10 minutes then remove the fish and strain the milk but reserve the milk
- Melt the butter in another pan and add the ground spices
- Stir in the rice and cook in the spices for a minute
- Add the strained milk to the rice pan along with the boiling water
- Bring to the boil then cover and turn down to low until the rice absorbs all of the liquid
- Flake the fish and mix through the rice with the chopped parsley
- Traditionally you'd add in 4 chopped, hard-boiled eggs too but they're optional
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