| Makes 6 small servings One serving has 280 calories and 11 grams of fat. Kedgeree with smoked haddock is traditionally a breakfast dish. This version substitutes sweetcorn and green pepper for hard-boiled egg, making a warming supper dish. Ideally use Cornish Cove Mackerel with a sachet of mustard and whisky which will give the dish even more warmth, but you could stir in 1 tablespoon (15 ml spoon) Meaux type mustard to give a similar effect. |
 |
| Ingredients: 12 oz (350 g) packet of smoked mackerel fillets 6 oz (I75g) American easy-cook rice, rinsed 1-2 teaspoons (1-2 X 5 ml spoon) mild curry powder Half a green pepper, de-seeded and chopped 4 oz (100g) sweetcorn 5.29oz (150g) carton of natural yogurt To garnish: Wedges of lemon |
|
| Put the mackerel fillets in a jug or a shallow dish and
cover them with boiling water. Put the rice in a pan, cover with ¾ pint (450 ml) water and add the curry powder. Bring to the boil, and then cover tightly and simmer for 10 minutes. Stir in the pepper and sweetcorn and simmer for a further 10 minutes, when all the water should have been absorbed. Skin the mackerel, and fork the flesh into the rice. Stir in the yogurt. Turn onto a warmed serving plate and garnish with lemon wedges. |
|