Traditional Scottish Kedgeree

(serves 4)

Ingredients:

♣ 2 fillets of smoked haddock (available at The Celtic Treasure Chest)

♣ 2 hard boiled eggs, shelled and chopped finely

♣ 350g / ¾lb / two cups long grain basmati rice (or brown rice)

♣ 300ml / 10fl oz / 1¼ cups of milk to poach the fish

♣ 50g / 2oz / ½ stick of butter

♣ 750ml/ 1¼ pints /3 cups chicken stock

♣ Small onion, peeled and finely chopped

♣ One bay leaf

♣ One teaspoon curry powder (to taste)

♣ Half teaspoon grated nutmeg

♣ Ground pepper (to taste)

Method::

Pre-heat the oven to 180C/350F/Gas Mark 4. Cook the onion gently in the butter and add the rice, stirring to coat the rice in butter. Add the stock and bring to the boil. Add the bay leaf, cover and cook in the oven for about 20 minutes or until the rice has absorbed the stock. Remove the bay leaf at the end of cooking.
Poach the fish in hot milk for five minutes and drain just before the rice is ready. Flake the fish.
When the rice is ready, stir in the flaked fish, chopped eggs, curry powder, nutmeg and pepper, using a fork to stir the flaked fish (to prevent the rice from breaking up).
Kedgeree is often served with softly scrambled eggs but you may prefer mashed potatoes.

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