Kedgeree
This dish is made with rice, smoked fish and eggs. In the Valder family home kedgeree was always served for breakfast. These days Peter likes to prepare it in the evening – he says it makes a particularly good TV dinner!
Ingredients
500g smoked cod
1-1 1/2 cups cooked rice (preferably long grain)
chives & parsley, chopped
2 eggs, hard-boiled
black pepper
(Note: these quantities can be adjusted to suit the number of people – to make it go further, add more rice)
Method
1. Cook rice following the directions on the packet.
2. Place the cod in a saucepan of cold water so it’s just covered, bring it to the boil and let it simmer for about five minutes. When done, remove from the water. Flake coarsely, removing any bones.
3. Mix the fish with the rice and the chopped whites of the eggs, reserving the yolks for later.
4. Add parsley, chives and some freshly ground black pepper.
5. Heat the kedgeree in a covered dish in the microwave (microwave for about 3 minutes, stir, then microwave for another few minutes or until hot). Alternatively, heat in a frying pan with a knob of butter.
6. Serve on individual plates. Top with egg yolk that’s been forced through a wire sieve, and garnish with parsley.