Kedgeree

For five people (quantities for ten are given below)

425g basmati rice
salt
10 medium-sized eggs
750g un-dyed smoked haddock
1 small onion, sliced
1 bay leaf
2 lemons
large bunch of parsley, stems removed (leaving about 25g leaves)
paprika

Method

1. Measure the volume of rice to calculate the volume of water needed to cook it 2½ parts water to 1 part rice).
2. Rinse the rice thoroughly in cold water. Measure out the required quantity of water in a deep saucepan, add salt and bring it to the boil.
3. Add the drained rice and boil, uncovered, for about 12 minutes – check that it does not become too soft. If you get the rice ready too early, drain and wash it through with boiling water and keep the rice hot.
4. Meanwhile, boil the eggs for 10 minutes, drain then cover them with cold water while you remove the shells.
5. Halve a quarter of the eggs. Separate the white from the yolk. Chop the white and the yolk finely, keeping them separate, and warm, for decorating later.
6. Chop the remaining eggs, whites and yolks together, and keep them warm.
7. Choose a saucepan large enough to cook the haddock. Half fill the saucepan with water, add the onion slices and bay leaf and bring it to the boil. Reduce the heat then simmer the onions and bay leaf, covered, for 10 minutes.
8. Add the haddock to the saucepan, adding extra water, if necessary to cover,bring to a very gentle simmer and cook, uncovered, for 10 minutes.
9. Drain and remove the skin and any large bones. Discard the onions and bay leaf.
10. Flake the fish and keep warm.
11. Slice the lemons and chop the parsley leaves.
12. When everything is ready, mix the rice, haddock and the chopped mixed egg whites and yolks together.
13. Decorate the top of the mixture with a slice of lemon and diagonal lines of the parsley, chopped egg whites and egg yolks and the paprika. Serve the rest of the lemons, cut into wedges, with each portion.

Each serving provides:
Kcal: 591
Protein: 48g
Fat: 12.8g (of which saturated fat: 3.4g)
Carbohydrate: 65g (of which sugars: 1g)
Fibre: 0.4g

Nutrition Points:

a) This dish is high in vitamin B12.
b) This dish contains a medium amount of iodine and of protein.
c) This dish has a medium amount of selenium.

Serving Suggestion:

a) Serve this dish with a colourful mixture of steamed green, yellow and orange vegetables, or a salad, to boost the vitamin and mineral levels.

For ten people

850g basmati rice
salt
20 eggs
1.5kg un-dyed smoked haddock
2 small onions, sliced
2 bay leaves
4 lemons
2 large bunches of parsley, stems removed (leaving about 50 g leaves)
paprika

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