Kedgeree Recipe


Kedgeree Recipe

This winter, rug up with a delicious bowl of comfort food - sure to warm you from the inside out!

Delicious winter warmer recipe ideas from Australian Eggs - from fast and simple comfort meals to slow and steady recipes that the whole family can get involved with! Recipes include a delicious Salmon and Rice Egg Pie, Mac and Cheese, Twice Baked Cheese Souffles (perfect for a Sunday brunch!), Kedgeree, Egg and Lentil Dahl.

Kedgeree

Prep Time: 10 mins
Cook Time: 20 mins
Serves: 4

Ingredients
• 4 eggs
• 2 tbsp olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, crushed
• 3 tsp mild curry powder
• 1 ½ cups (250g) basmati rice
• 650ml chicken stock
• Salt and pepper
• 1 cup (120g) frozen peas
• 150g hot smoked salmon, skin removed, flaked
• Chopped fresh parsley, to garnish
• Greek yoghurt and lemon wedges, to serve

Method
1. Place eggs in a saucepan and cover with water. Bring to a gentle boil and cook for 5 minutes (medium boiled eggs), or until cooked to your liking. Drain and immerse in cold water. Peel and slice eggs in half.
2. Meanwhile, heat oil in a large, non-stick frying pan over a medium heat. Add onion and garlic. Cook, stirring for 3 minutes, or until soft. Add curry powder. Cook, stirring for 1 minute, or until fragrant. Stir in rice.
3. Add stock to pan and stir to combine. Simmer gently covered, for 10 minutes. Remove lid. Stir in peas. Cover and cook for a further 3 to 5 minutes, or until rice is tender and peas are cooked. Remove from the heat. Scatter over flaked salmon.
4. Top with eggs. Garnish with chopped parsley. Serve with yoghurt and lemon wedges.




MORE