Kedgeree

24 Oct

The Anglo Indian classic was our supper this autumnal evening. Brown basmati rice was soaked for ten minutes. Whilst it was in water I softened an onion and then added a cinnamon stick, a dozen cracked green cardamom pods and some turmeric. Once the onion was beautifully fragrant and gold I added the soaked rice. This was simmered for half an hour in chicken stock until soft.

Hot smoked salmon was flaked into the rice after the spices were removed. Parsley and seasoning were added and each plate was topped with a poached egg.

Mr M gave it a 7, seems fair to me as it wasn’t quite as nice as I remembered. I think he is still hankering after his mother’s roast and cheesecake from the weekend 🙂

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