|
Kipper Kedgeree |
| 1 x 175g (6oz) | Kipper fillet, fresh or defrosted, skinned and cubed | |
| 75g (3oz) | Long grain rice | |
| 225ml (8fl oz) | Boiling water | |
| 15g (1ž2oz) | Butter | |
| 125g (4oz) | Broccoli florets | |
| 1 | Hard boiled egg, chopped | |
| Salt and black pepper |
| Microwave Power 800 Watt | |
|
1 |
Place the rice and water in a suitable bowl, cover and cook on HIGH for 7-8 minutes stirring once. Leave to stand. |
|
2 |
Melt the butter in a suitable dish for 30 seconds, stir in the broccoli. Cover and cook on HIGH for 1 minute. |
|
3 |
Stir in the fish, cover and cook on HIGH for a further 2 minutes. |
| 4 | Stir in the rice and add the egg. Cover and cook on HIGH for 2-3 minutes or until piping hot. |
| 5 | Leave to stand for 2 minutes, season before serving. |
| Serves 1 | |
| Nutritional Values per portion (approx) | |
| 913 Kilocalories | 48g Protein | 53g Fat | 67g Carbohydrate | 4g Fibre |