How to Make Jamie Oliver Vickys Kedgeree (No Eggs for Jack) GF DF EF SF NF

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Vickys Kedgeree (No Eggs for Jack) GF DF EF SF NF is one of the most favored of current trending foods on earth. It’s easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Vickys Kedgeree (No Eggs for Jack) GF DF EF SF NF is something which I’ve loved my whole life. They’re nice and they look wonderful.

Let the sugar caramelise on a medium heat until it 's a gorgeous dark golden colour. This really good kedgeree from the Hairy Bikers makes a wonderful brunch or lunch. Spicy and delicious, this kedgeree is dead easy to make and perfect for a big family brunch. Some people love peas in a kedgeree and some don't - it's up to you.

To get started with this recipe, we have to first prepare a few components. You can cook vickys kedgeree (no eggs for jack) gf df ef sf nf using 11 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Vickys Kedgeree (No Eggs for Jack) GF DF EF SF NF:

1. Get 225 grams smoked haddock fillets
2. Make ready 225 ml full fat coconut milk
3. Get 1 bay leaf
4. Prepare 25 grams sunflower or olive spread / butter
5. Prepare 1/2 tsp ground cumin
6. Make ready 1/2 tsp ground coriander
7. Prepare 1/2 tsp turmeric
8. Prepare 175 grams basmati rice
9. Make ready 120 ml boiling water
10. Make ready 1 tbsp chopped parsley
11. Get (4 hard boiled eggs, chopped, optional)

Great recipe for Vickys Chicken, Leek & Mushroom Pot Pies GF DF EF SF NF. There's something really comforting about a pot pie. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat.

Steps to make Vickys Kedgeree (No Eggs for Jack) GF DF EF SF NF:

1. Pour the milk in a pan and add the haddock and bay leaf
2. Cook over a medium low heat for 10 minutes then remove the fish and strain the milk but reserve the milk
3. Melt the butter in another pan and add the ground spices
4. Stir in the rice and cook in the spices for a minute
5. Add the strained milk to the rice pan along with the boiling water
6. Bring to the boil then cover and turn down to low until the rice absorbs all of the liquid
7. Flake the fish and mix through the rice with the chopped parsley
8. Traditionally you'd add in 4 chopped, hard-boiled eggs too but they're optional

Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. I cook the rice in fish or chicken stock for added flavour and always make enough for leftovers: kedgeree is the BEST omelette filling imaginable. Kedgeree was a typical Victorian breakfast, but this modern take makes a great lunch or dinner. Celebrating the joyous union of flaky fish and boiled eggs, Emma Franklin's classic smoked haddock kedgeree from Sainsbury's magazine is just as good for lunch or supper as it is for brunch.

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