Quick kipper kedgeree recipe

  • Serves 4
  • 40 mins
  • 800 calories / serving
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Rinse the rice thoroughly, and then cook the rice to the packet instructions. Drain and leave to cool. Put the eggs into a saucepan of cold water. Bring to the boil and cook for 10 minutes. Peel under cold water and cut into quarters.

Meanwhile remove the kippers from their packaging and remove the butter. Add a dash of water, cover and cook to the packet instructions. Drain and remove the skin, roughly flake and remove any visible bones.

Melt one knob of butter in a large pan add the onion and cook till softened. Add the rice and mix well and then add the eggs, kippers, and parsley and lemon juice. Season to taste and add the other knob of butter.

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  • Ingredients

  • 250g basmati rice
  • 4 large eggs
  • 4 kipper fillets (Tesco pack butter removed)
  • 2 knobs of butter
  • 1 onion, finely chopped
  • 6tbsp fresh parsley, chopped
  • juice of 1/2 lemon
  • salt
  • pepper
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  • Energy 3324kj 800kcal 40%
  • Fat 48g 69%
  • Saturates 16g 80%
  • Sugars 2g 2%
  • Salt 3.3g 55%

of the reference intake
Carbohydrate 53.2g Protein 37.5g Fibre 1.1g


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