Scottish Kedgeree Recipe

[Vicsetter]

This does not have copyright:
If you have Mastercook on your PC it should import OK.

* Exported from MasterCook *

Pearl Barley Kedgeree

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
100 grams diced onion
15 millilitres olive oil
225 grams smoked haddock or hot smoked salmon
150 grams pearl barley -- soak overnight
400 millilitres vegetable or fish stock
2 hard boiled eggs -- segmented
30 millilitres creme fraiche
1 1/2 teaspoons curry paste
15 millilitres chopped parsley or chives
1 lemon -- wedges

Heat oil in large pan and soften the onions for a few minutes

Stir in the barley and curry paste and cook for 2 minutes

Add stock and simmer gently

Season and lay fish on top, cover and simmer for 10-15 minutes

Finish by stirring in the creme fraiche, parsley and hard boiled eggs
(retain some eggs to dress the plate)

Serve with wedges of fresh lemon, cherry tomatoes and some hard boild egg
wedges.

Description:
"Makes 4 portions of 225g each"
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[rossie]

This does not have copyright:
If you have Mastercook on your PC it should import OK.

* Exported from MasterCook *

Pearl Barley Kedgeree

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
100 grams diced onion
15 millilitres olive oil
225 grams smoked haddock or hot smoked salmon
150 grams pearl barley -- soak overnight
400 millilitres vegetable or fish stock
2 hard boiled eggs -- segmented
30 millilitres creme fraiche
1 1/2 teaspoons curry paste
15 millilitres chopped parsley or chives
1 lemon -- wedges

Heat oil in large pan and soften the onions for a few minutes

Stir in the barley and curry paste and cook for 2 minutes

Add stock and simmer gently

Season and lay fish on top, cover and simmer for 10-15 minutes

Finish by stirring in the creme fraiche, parsley and hard boiled eggs
(retain some eggs to dress the plate)

Serve with wedges of fresh lemon, cherry tomatoes and some hard boild egg
wedges.

Description:
"Makes 4 portions of 225g each"
- - - - - - - - - - - - - - - - - - -

thankyou very much🙂

 

[HOBIE]

Its a while since i ve had kedgeree. I remember making it at school. Will have to get the pans out. Thanks