Morphy Richards Rice & Pasta Cooker manual Spicy Kedgeree, Smoked Haddock Risotto

14319 48744 MUK Rice&Pasta cookerSB 30/6/05 2:59 pm Page 7

Spicy Kedgeree

Serves 4

Preparation time 15 minutes

Cooking time 25 minutes

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.

1 onion, chopped

852ml / 11/2 pints chicken stock 170g / 6oz long grain rice Pinch of turmeric

Pinch of ground ginger

1-2 teaspoons curry powder

1/2 teaspoon ground nutmeg

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

2 hard-boiled eggs

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 & Pasta Cooker and leave to cook.

3When the cooker switches to 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 pan. Serve immediately with quartered hard-boiled eggs.

Smoked Haddock Risotto

Serves 4

Preparation time 15 minutes

Cooking time 20 minutes

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.

1 large onion, chopped

2 garlic cloves, crushed

710ml / 11/4 pints chicken stock 227g / 8oz risotto rice

4 tomatoes, skinned and chopped

2 x 170g / 6oz cooked smoked haddock fillets, flaked

Salt and freshly ground black pepper 4 hard-boiled eggs

3 tablespoons chopped fresh coriander or parsley

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 & Pasta 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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