FOOD & DR INK FO D & DR INK
INGREDIENTS 2 smoked, undyed kippers 450ml boiling water 25g butter 1 onion, finely chopped 1 teaspoon mild curry paste 225g long grain rice, cooked Salt and ground black pepper 4 eggs, hard-boiled, peeled and quartered 2 tablespoons parsley, chopped CRASTER KIPPER KEDGEREE SERVES 4 STEP-BY-STEP GUIDE Place the kippers in a dish and pour over the boiling water. Leave for 5 minutes then drain. Remove the skin and bones carefully from the kippers. In a large heavy-based frying pan or casserole, fry the onion gently in the butter for five minutes. Add the curry paste and cook for a minute, then add the rice and seasoning and heat right through. Add the flaked kippers and arrange the mixture in a serving dish with the hard-boiled egg quarters on top and a good scattering of parsley.
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