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Kedgeree of Kippers

(for 4 for breakfast)

8 Kippers (roughly 500g (1 lb.) in total)
Olive Oil
2 med onions finely chopped
175g (6 oz.) Long Grain Rice
1 teaspoon Mild Curry Paste
1 teaspoon Butter
2 Hard Boiled Eggs peeled and quartered
1 lemon cut in wedges

Bring a frying pan of water to boil, slip in the kippers, bring back to the boil then take off the heat and leave to stand for 10 minutes then take out of the water and flake the fish with your fingers discarding any hard bones (keep the kipper water). Donít worry about the little soft whiskery ones.
Chop the onion finely and fry gently in some olive oil until it is soft.
Add in the Rice and cook with the onions for two minutes, add the curry paste and 600ml (1 pt) of the Kipper water and cook for about 10 mts until the water is absorbed and the rice is cooked.
Fold in the flaked kippers and the teaspoon of butter.
Spoon onto a large plate and garnish with the quartered Eggs and the lemon wedges.
Put into the middle of the table and let people help themselves.

May 1, 2007 09:27 AM | 0 Comments
  Martin Dwyer
Consultant Chef