Spicy Kedgeree
Serves 4
Preparation time 15 minutes
Cooking time 25 minutes
A quick and easy meal, Kedgeree is
derived from the traditional Hindhu dish of
Khichri, a simple mixture of spiced rice and
lentils. Our kedgeree is flavoured with
haddock, spices and hard-boiled eggs. If
wished, you can serve it with mango
chutney.
1 onion, chopped
852ml / 1
1/
2
pints chicken stock
170g / 6oz long grain rice
Pinch of turmeric
Pinch of ground ginger
1-2 teaspoons curry powder
1/
2
teaspoon ground nutmeg
340g / 12oz cooked haddock fillet
Salt and freshly ground black pepper
Few sprigs of parsley, chopped
2 hard-boiled eggs
1
Put the onion in a heavy-based pan with
the stock. Bring to the boil, covered, and
boil for 5-10 minutes.
2
Place the onion, stock, rice and spices
into the Rice & Pasta Cooker and leave to
cook.
3
When the cooker switches to warm, flake
in the haddock.
4
Season to taste with salt and pepper and
sprinkle with chopped parsley. Heat
gently for a few more minutes until the
kedgeree is really hot, taking care that
the rice does not stick to the base of the
pan. Serve immediately with quartered
hard-boiled eggs.
Smoked Haddock Risotto
Serves 4
Preparation time 15 minutes
Cooking time 20 minutes
Here’s a variation on a traditional
kedgeree but with the moist creamy texture
of a risotto. Serve it for a filling family meal
with some green vegetables or a crisp salad.
1 large onion, chopped
2 garlic cloves, crushed
710ml / 1
1/
4
pints chicken stock
227g / 8oz risotto rice
4 tomatoes, skinned and chopped
2 x 170g / 6oz cooked smoked haddock
fillets, flaked
Salt and freshly ground black pepper
4 hard-boiled eggs
3 tablespoons chopped fresh coriander or
parsley
1
Put the onion, garlic and 284ml /
1/
2
pint
stock in a non-stick frying pan. Cover the
pan, bring to the boil and boil for 10
minutes.
2
Stir in the rice and transfer to the Rice &
Pasta Cooker, then add the remaining
stock and tomatoes, stir well.
3
When the cooker switches to keep warm,
stir in the smoked haddock and season
to taste with salt and pepper.
4
The risotto is ready when the rice is
tender and plump and all the liquid has
been absorbed. Just before serving, shell
the hard-boiled eggs and cut them into
chunky pieces. Add to the risotto and
sprinkle with coriander or parsley. Serve
hot.
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