Morphy Richards 48746 manual Spicy Kedgeree, Smoked Haddock Risotto

48746 MUK Rev1 18/7/08 16:05 Page 6

Spicy Kedgeree

A quick and easy meal, Kedgeree is derived from the traditional Hindhu dish of Khichri, a simple mixture of spiced rice and lentils. Our kedgeree is flavoured with haddock, spices and hard-boiled eggs. If wished, you can serve it with mango chutney.

Serves	4
Preparation time	15 minutes
Cooking time	25 minutes

1 onion, chopped

Chicken stock	852ml / 11/2 pints
Long grain rice	170g / 6oz
Pinch of turmeric
Pinch of ground ginger
Curry powder	1-2 teaspoons
Ground nutmeg	1/2 teaspoon

Cooked haddock fillet 340g / 12oz Salt and freshly ground black pepper Few sprigs of parsley, chopped

2 hard-boiled eggs

Method

1Put the onion in a heavy-based pan with the stock. Bring to the boil, covered, and boil for 5-10 minutes.

2Place the onion, stock, rice and spices into the Rice Cooker and leave to cook.

3When the cooker switches to ‘keep warm’, flake in the haddock.

4Season to taste with salt and pepper and sprinkle with chopped parsley. Heat gently for a few more minutes until the kedgeree is really hot, taking care that the rice does not stick to the base of the bowl. Serve immediately with quartered hard-boiled eggs.

Smoked Haddock Risotto

Here’s a variation on a traditional kedgeree, but with the moist creamy texture of a risotto. Serve it for a filling family meal with some green vegetables or a crisp salad.

Serves	4
Preparation time	15 minutes
Cooking time	20 minutes

1 large onion, chopped

2 garlic cloves, crushed

Chicken stock	710ml / 1 1/4 pints
Risotto rice	227g / 8oz

4 tomatoes, skinned and chopped

2 x cooked smoked haddock fillets, flaked

170g / 6oz

Salt and freshly ground black pepper

4 hard-boiled eggs

Chopped fresh coriander or parsley

3 tablespoons

Method

1Put the onion, garlic and 284ml / 1/2 pint stock in a non-stick frying pan. Cover the pan, bring to the boil and boil for 10 minutes.

2Stir in the rice and transfer to the Rice Cooker, then add the remaining stock and tomatoes, stir well.

3When the cooker switches to keep warm, stir in the smoked haddock and season to taste with salt and pepper.

4The risotto is ready when the rice is tender and plump and all the liquid has been absorbed. Just before serving, shell the hard-boiled eggs and cut them into chunky pieces. Add to the risotto and sprinkle with coriander or parsley. Serve hot.

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