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Easy Kedgeree with Haddock, Eggs and Peas

Easy Kedgeree with Haddock, Eggs and Peas

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Kedgeree is easy to make and adds a new dimension to weekday meals. It can also be served cold the next day with salad as a light lunch.

Feeds
4People
Preparation time
40Min.
Difficulty
easy

Ingredients

ungrouped
2 eggs
125 ml frozen peas
water or milk (for poaching)
500 g smoked haddock
800 ml water
1 box Knorr rice mate mild breyan
15 ml parsley to garnish, chopped

Preparation method

ungrouped
Place the sachet of rice, water and seasoning mix sachet into a pot and bring to the boil, then simmer until cooked and set aside.
Poach the haddock in a little water or milk for 10 min, then drain and flake the fish.
Cook the peas in a little water and drain.
Hard boil the eggs, then shell and cut into wedges.
Mix the rice with the haddock and peas, add the eggs and sprinkle with chopped parsley.

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