This is old fashioned comfort food at it's best. It's raining outside (again), it's windy outside (again) and we want something warm, comforting and satisfying. It's also a dish that doesn't break the bank so a winner all round!
A nice simple recipe.
About 500g Smoked Haddock
8 oz Long Grain Rice
1/4 tsp Turmeric
60g non dairy margarine (I use Pure Sunflower)
Juice of 1/2 a Lemon
200 ml Oately Cream
Cayenne pepper if you fancy it!
Preheat oven to 180°C, 360°F
Grab a frying pan, pop the fish in (skin side down) and cover with cold water. Turn on the heat to medium and bring to the point of simmering. Poach the fish for 8-12 minutes depending on thickness. Drain the fish, get rid of the skin and any bones you find and flake with a fork. Pop in a bowl.
While the fish is poaching, get the rice ready. Simmer in salted water for about 12 minutes with 1/4 tsp Tumeric. When tender, drain and rinse with cold water. Put aside.
Now mix together the rice, fish, margarine, lemon juice, Oately Cream, salt and a couple of shakes of Cayenne.
Grease an oven proof dish with some margarine, add the Kedgeree and bake for 20 minutes. Stir it at least 3 times while it bakes or the top bit goes hard!
If you can have egg then add two chopped up hard boiled eggs to the mixture before baking.
Serve with a nice green salad! Perfect.
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