Paul’s quick kedgeree
Leftover rice, why not turn it into Kedgeree?
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Rice
Paul guides us through the perfect paella, a scrumptious caramel rice pudding and a delicious tip for leftover rice.
Paella
Rice meets fish in Paul's perfect paella.
Caramel rice pudding
Learn how to put together a scrumptious caramel rice pudding.
Fish
Paul demonstrates the best way to gut a whole fish. He also looks at the new varieties coming our way as fish stocks dwindle.
Serves 4
Ingredients
- 250ml (9fl oz) milk
- 250ml (9fl oz) hot water
- 2 smoked haddock fillets, skinned
- 2 tsp mild curry powder
- 450g (1lb) leftover cooked long grain rice
- 2 hardboiled eggs, peeled and roughly chopped
- chopped fresh parsley
- salt and pepper
Method
- Poach the haddock in the milk by bringing slowly to the boil. Turn the heat down and leave to simmer for 5-6 minutes, or until cooked.
- Put the cooked rice in a microwaveable bowl and mix in the curry powder. Cover the bowl with cling film and heat on full power for 3 minutes.
- Remove fish from the pan using a slotted fish slice, reserving the poaching liquid. Flake the fish into the bowl of rice and add 5-6 tbsp of the poaching liquid.
- Add the chopped eggs and parsley and return to the microwave for a further 5 minutes on full power, stirring after 2½ minutes.
- Season with salt and pepper to taste.
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