Kedgeree

Ingredients

• 1 onion, chopped
• 2 tbsp oil or 25 g butter
• 175 g long grain rice
• 1/4 tsp tumeric
• 450 ml water
• 225 g smoked haddock
• 50 g raisins
• 50 g salted peanuts
• 3 hard-boiled eggs, roughly chopped
• 1 tbsp lemon juice
• salt and pepper
• 1 tbsp chopped parsley

Cooking Process

1. Cook the onion in the oil or butter until soft but not browned.
2. Add the rice and tumeric , cook for a minute, then pour in the water.
3. Bring to the boil , reduce the heat and cover the pan.
4. Simmer for 15 minutes until the water is absorbed.
5. Meanwhile , put the smoked haddock in a pan , cover with water and bring to the boil.
6. Reduce the heat and simmer for 5 minutes, or until the fish flakes easily with the point of a knife.
7. Drain and coarsely flake the fish, discarding the skin and any bones.
8. Add the fish , raisins , peanuts , eggs, lemon juice, seasoning and parsley to the rice.
9. Fork together gently . Serve the kedgeree immeditely.

Bon Apetite!