Comments on: Smoked haddock kedgeree

By: Graham

Graham — Fri, 02 Sep 2011 13:18:07 +0000

Hi Liza, that sound brilliant.. no waste and a nice richness in the rice I expect. Thank you so much for sharing, have a lekker weekend G

By: Liza

Liza — Thu, 01 Sep 2011 11:00:04 +0000

Hi Graham, Just found this website and I am enjoying reading the recipes you have put on it. I have a variation to your kedgeree which I thought that you might like to try. I put my haddock into enough cold milk to cover and bring to the boil, simmer for a few mins remove and flake into pan with cooked onions, put uncooked rice in the milk and add 1 cup each of frozen sweetcorn & peas, you need to make sure that the rice is covered with the milk, I do not put any salt in with the rice as I find it makes it a bit more mellow, when all the milk is absorbed and rice cooked add to the fish and onions mix together & season. I hope you enjoy this variation and look forward to your comments

By: cat

cat — Tue, 16 Jun 2009 14:32:46 +0000

Many thanks Graham, it’s on the menu tonight!

By: Graham

Graham — Tue, 16 Jun 2009 09:04:38 +0000

Hi Cat, you could… not such a major.. I sometimes make it without cream at all.

By: cat

cat — Mon, 15 Jun 2009 17:42:43 +0000

can I use a healthy option for the cream, like a creme fresh half fat?

By: Graham

Graham — Thu, 10 Apr 2008 06:55:14 +0000

Its really simple, hope you enjoy.

By: Drew Kime

Drew Kime — Wed, 09 Apr 2008 16:40:53 +0000

That sounds like a fish dish I can actually do. I’ve had the worst luck with seafood: rubbery shrimp, crunchy salmon, mushy *and* tough trout … The only luck I’ve had was the deep-fried flounder tempura.
I think I’ll give this one a try this weekend, as long as I can get the smoked haddock at the local market. Thanks for the recipe.

Drew