Kedgeree
Kedgeree is great for breakfast or brunch. It's good if you've had a 'late night' and want something substantial to start your day - it's good for an early lunch/late breakfast or tea - any time really. There are many variations - you can add a pinch of curry powder if you like - its origins are Indian. This recipe is for the most basic, pure version - I just love it - the saltiness of the fish, the creamy eggs and rice. It's simple to cook and easy to eat. You could easily use leftovers - cook a bit extra fish or rice to make things easier. The instructons here are for cooking from scratch. If you want to try it curried, then add a pinch to a teaspoon of curry powder to the butter before you combine the dish.
Kedgeree
Put the smoked haddock fillets into a large pan. Pour in the milk and then add water to cover. Bring up to the boil and simmer for around 5 minutes until the fish is cooked. Strain off the liquid to use to cook the rice. Measure the rice in a jug and use twice the volume of liquid to rice - pour the liquid in and top up with water. Put the rice into a pan with the liquid and bring up to the boil. Turn the heat down and simmer about 10 minutes until soft. Strain the rice - there shouldn't be a lot of liquid left by this point. Skin and flake the fish, removing all bones. Chop the eggs into rough pieces. Melt the butter in a large frying pan - a wok's a good size. If you want to add curry powder, then do so at this point - try a teaspoon or so of your favourite mix and allow it to cook in the melted butter for about a minute. Add the rice to the butter and stir round until heated through. Add the fish and mix in - cook for around 2 minutes until heated through. Add the chopped eggs - stir thoroughly to mix. Add the parsley - stir through and serve immediately.
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