Kedgeree and Variations
Preparation time 6 minutes. Cooking time about 6 minutes.
We used the Microsafe® jug.
2 cups cooked long-grain rice (see our recipe for Perfect Rice)
410-gram can salmon, flaked (remove bones and skin)
2 hard-boiled eggs, roughly chopped
1 tablespoon lemon juice
pinch cayenne pepper
pinch grated nutmeg
½ cup plain unsweetened yoghurt
45 grams butter, cut into small pieces
2 tablespoons finely chopped parsley
Put all the ingredients except the parsley into the jug and mix together gently. Put lid on jug with pourer open.
Microwave on high for 6 minutes or until heated (timing depends on whether the rice is freshly cooked or has been refrigerated). Add parsley and stir through the open pourer using a fork. Let rest for 1 minute.
Instead of cayenne pepper, add 2 teaspoons curry powder.
Instead of salmon you can use canned tuna or left-over cooked fish.