Simple Way to Prepare Speedy Vickys Kedgeree (No Eggs for Jack) GF DF EF SF NF

Hey everyone, it’s me, Dave, welcome to our recipe site. Today, I will show you a way to make a special dish, vickys kedgeree (no eggs for jack) gf df ef sf nf. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Vickys Kedgeree (No Eggs for Jack) GF DF EF SF NF is one of the most popular of recent trending foods in the world. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Vickys Kedgeree (No Eggs for Jack) GF DF EF SF NF is something that I have loved my entire life. They are fine and they look wonderful.

To get started with this recipe, we have to prepare a few components. You can have vickys kedgeree (no eggs for jack) gf df ef sf nf using 11 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Vickys Kedgeree (No Eggs for Jack) GF DF EF SF NF:

1. Prepare 225 grams smoked haddock fillets
2. Get 225 ml full fat coconut milk
3. Prepare 1 bay leaf
4. Get 25 grams sunflower or olive spread / butter
5. Take 1/2 tsp ground cumin
6. Prepare 1/2 tsp ground coriander
7. Get 1/2 tsp turmeric
8. Make ready 175 grams basmati rice
9. Make ready 120 ml boiling water
10. Get 1 tbsp chopped parsley
11. Prepare (4 hard boiled eggs, chopped, optional)

Instructions to make Vickys Kedgeree (No Eggs for Jack) GF DF EF SF NF:

1. Pour the milk in a pan and add the haddock and bay leaf
2. Cook over a medium low heat for 10 minutes then remove the fish and strain the milk but reserve the milk
3. Melt the butter in another pan and add the ground spices
4. Stir in the rice and cook in the spices for a minute
5. Add the strained milk to the rice pan along with the boiling water
6. Bring to the boil then cover and turn down to low until the rice absorbs all of the liquid
7. Flake the fish and mix through the rice with the chopped parsley
8. Traditionally you'd add in 4 chopped, hard-boiled eggs too but they're optional

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