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Kipper Kedgeree Recipe
|Butter||2 Ounce (50 g)|
|Onion||1 , peeled and chopped|
|Frozen kipper fillets||14 Ounce, thawed and cut into small pieces (2 x 200 g/ 7 oz packets)|
|Boiled long grain rice||11 Ounce (300 g)|
|Freshly ground black pepper||To Taste|
|Single cream||75 Milliliter (5 tablespoons)|
|Prepared mustard||15 Milliliter (1 tablespoon)|
|Freshly chopped parsley||2 Tablespoon (for garnishing)|
|Tomatoes||2 , quartered (for garnishing)|
Serving size: Complete recipe
Calories 1966 Calories from Fat 1212
% Daily Value*
Total Fat 136 g209.6%
Saturated Fat 41 g204.8%
Trans Fat 0 g
Cholesterol 171.4 mg
Sodium 257.1 mg10.7%
Total Carbohydrates 100 g33.4%
Dietary Fiber 12.6 g50.6%
Sugars 12.8 g
Protein 92 g183.5%
Vitamin A 130% Vitamin C 137.2%
Calcium 19.6% Iron 18.7%
*Based on a 2000 Calorie diet
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.
7.Serve warm garnished with parsley.
8.If frozen, thaw at room temperature for 4 hours and reheat befor serving.