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Ingredients. • 2 tbsp sunflower oil. • 3 onions, 2 thinly sliced, 1 finely chopped. • salt and freshly ground black pepper. • 350g/12½oz smoked, undyed haddock fillets, pin boned. • 100g/3½oz smoked salmon. • 250g/9oz basmati rice. • 3 cardamom pods, split. • ½ cinnamon stick, about 3cm/1¼in long. • ½ tsp turmeric. • 2 large free-range eggs.
Mary Berry’s Kedgeree recipe is a delightful blend of rice, smoked fish (haddock and salmon), eggs, and spices, enriched with cream, butter, and coriander. This dish, originally from India, was adopted by the British and is now a popular breakfast or brunch meal.
Mary Berry’s kedgeree is a traditional British dish that combines smoked haddock, rice, hard-boiled eggs, and spices, creating a flavorful and comforting meal. This dish has roots in Anglo-Indian cuisine and is known for its light, fragrant rice paired with the rich taste of haddock and the mild heat of curry powder.
Kedgeree - traditional English curried rice and fish made with smoked haddock or cod. Delicious example of true fusion food Indian X British!
This really good kedgeree from the Hairy Bikers makes a wonderful brunch or lunch. It's a filling and protein-packed start to any day!
Ingredients. 2 large free-range eggs. 300ml long grain rice. 700g smoked haddock fillet (preferably undyed) 300ml semi-skimmed milk. 75g Kerrygold butter. 1 medium onion, peeled and chopped. 200g mushrooms, sliced. Sea salt and freshly ground black pepper. Paprika, for sprinkling Watercress and lemon wedges, to garnish. Method.
The kedgeree recipe Mary Berry will take ten minutes to prepare and half an hour to cook. The dish will be ready in forty minutes, and it will serve between four to six people. Pro Tip: Make sure you add soft-boiled eggs to this recipe for a delicious taste.
A kedgeree-inspired risotto recipe featuring the classic duo of smoked haddock and poached egg. This Mary Berry dish is garnished with parsley and black pepper.
Mary Berry's version of this dish features smoked haddock and salmon, combined with the fragrant basmati rice, enriched with spices like turmeric and curry powder, and finished with the creaminess of eggs and double cream.
This lightly spiced kedgeree is easy to make and perfect for a breakfast treat. On the table in half an hour!