Kedgeree (smoked haddock, rice and lentils) Caroline's Cooking
How To Cook Kedgeree - How To Cook. At 10:22 i give the ratio of rice to stock as 1:1.5 where it should be 1:2. Bring water to a boil for a few minutes, then remove from heat.
Kedgeree (smoked haddock, rice and lentils) Caroline's Cooking
Kedgeree has indian origins, in the form of khichri, originally a mixture of lentils, rice, onions and spices. When ready to serve, add the eggs and cream and fold through gently until heated. Tess ward shares her easy crispy smoked kedgeree recipe and shows you how to cook it for your next dinner party. It became anglicised with the addition of fish and the eventual dropping of the lentils. Season with salt and pepper to taste. Garnish with the frizzled onion and remaining lime wedges. Discard milk and bay leaf. At 10:22 i give the ratio of rice to stock as 1:1.5 where it should be 1:2. I know it came to fashion in britain during the 19th. Refresh in cold water, drain again, and leave in the fridge until needed.
Stir well, cover and cook on high for 1 ½ to 2 hours. Chilli pepper has been added to adapted for the nigeria. Continue to do so for about 5. Filmed and edited by kris anwar. Lift it out onto a plate and leave until cool enough to handle. 14:28 flaking the smoked haddock. Bring water to a boil for a few minutes, then remove from heat. Add the onions and fry for a couple of minutes until the onions are soft. Let's get cooking heat the butter in a large saucepan or casserole dish on medium heat and fry the dry spices and bay leaf (cardamom,. I know it came to fashion in britain during the 19th. Pour in the milk, place a lid on top and bring it to a simmer.
