Hello everyone, it's recipe time again. Today I cooked one of my all time favourite dishes, Scottish Kedgeree, but with a twist. I am not really a spice fan, so the Indian version of kedgeree doesn't really appeal to me but the Scottish version, which is usually served as a breakfast, is a really easy and yummy dish to make. The original recipe uses salmon or haddock, but as a poor student salmon is well and truely off the menu. As an alternative, I have used coley, which is a white fish very similar to cod. I also added a few new ingrediants to the mix, so read on if you want to find out more!
You will need:
1 piece of coly
75g rice (any type you like, I used Brown Basmati)
1/2 a leek
lemon juice, salt and pepper
1)Okay, so first of all you want two pans of boiling water on. One for the egg, one for the rice. Also heat some oil spray in a frying pan. Fish in the oven at 200c for 30 mins
2) Brown half a leek in the frying pan, and then add to the rice water.
3) Measure out 75g (1/2 cup) of rice, and add to two cups of water (with the leeks in). Bring to the boil then simmer for 10-15 mins
4) Boil the egg for 9 minutes
5) Remove the egg and fish, and smashed up together in a bowel.
6) Add this to the cooked rice, mix. Serve in a bowel with parsley and grated cheese. Oh, and a large glass of white wine! You've got yourself a super yummy and relatively healthy meal. Serve with mixed veggies or salad.