Kipper Kedgeree Recipe
Ingredients
| Butter | 50 Gram | |
| Onion | 1 | |
| Frozen kipper fillets - 2 x 200 g/ 7 oz packets , thawed and cut into small pieces | ||
| Boiled long-grain rice - 300 g/11 oz | ||
| Ground black pepper | 1 To taste | |
| Single cream - 5 x 15 ml spoons/5 tablespoons | ||
| Prepared mustard - 1 x 15 ml spoon/1 tablespoon | ||
| Freshly chopped parsley - for garnishing | ||
| Tomatoes - 2 , quartered - for garnishing | ||
Directions
MAKING
1.In a pan, heat butter and saute onions until soft.
2.Stir in kippers and cook by shaking the pan until heated through.
3.Add rice and pepper and mix using a fork for 3-4 minutes.
4.Combine cream and mustard and blend.
5.Add the mixture to kippers in the pan and heat for some time by stirring.
6.Freeze for later use.
SERVING
7.Serve warm garnished with parsley.
8.If frozen, thaw at room temperature for 4 hours and reheat befor serving.
1.In a pan, heat butter and saute onions until soft.
2.Stir in kippers and cook by shaking the pan until heated through.
3.Add rice and pepper and mix using a fork for 3-4 minutes.
4.Combine cream and mustard and blend.
5.Add the mixture to kippers in the pan and heat for some time by stirring.
6.Freeze for later use.
SERVING
7.Serve warm garnished with parsley.
8.If frozen, thaw at room temperature for 4 hours and reheat befor serving.
Chef
