Slow Cooked Smoked Haddock Kedgeree

Kedgeree is a favourite in my house and I try to have it once a week, as it's packed with yummy curry flavors.
Sometimes I swap the fish about, depending on what's available or on offer on any given week. For this recipe I'm using smoked Haddock...the proper white smoked fish (the yellow stuff is only coloured to make it look more appealing)..... naturally smoked is fine too.
You could also use River Cobbler, Mackerel or any fish you and your family prefer.
Why not give this a try and let us know how you get on in the comments below. We love to hear your feedback. E x

 250 g Smoked Haddock
 1 Leek
 1 Small Chunk of Ginger
 1 Bay Leaf
 1.40 l Water
 80 ml White wine
 2 tbsp Lemon Juice
 2 Vegetable stock cubes
 40 g Butter
 400 g Long grain rice
 ½ tsp Ground Coriander
 ½ tsp Ground Cumin
 ½ tsp Ground Turmeric
 Zest of 1 lemon
 1 tbsp Lemon Juice
 4 Eggs
 1 Sprig of Parsley

1

Prep:-
Boil the eggs till hard boiled. Peel then slice in half.
Grate the ginger.
Slice the leeks
Zest the lemon
Chop the parsley.

2

Put everything except the fish,
parsley and eggs into your SC stir well to
combine all the ingredients .

3

Lay the fish
skin side down on the rice

4

Put the lid on
and cook on high for 3 hours

5

After 3
hours remove the fish and take off the
skin, flake the fish and put back into the
rice with the chopped parsley, stir to combine.

6

Add the eggs and cover with a little rice

7

Divide between 4 plates, Serve and enjoy.

8

Easy swaps. -
White rice for Basmati,
Fresh ginger for dried.
Ginger for mace.
Boiled eggs for Poa
tched.
Leek for spring onion.
White wine for Vegetable stock.
Curly Parsley for flat.

9

Tip:-
You could add some peas for last 15 minutes of cooking if desired.
Tip:-
swap 1/2 the rice for Lentils or couscous.

Tip:-
Add 1/4tsp of Curry powder for a stronger flavour.