Easy Kedgeree with Haddock, Eggs and Peas2016-12-13
- Cuisine: Family
- Course: Main Course
- Skill Level: Intermediate
- Servings : 4
- Prep Time : 30m
- Cook Time : 10m
- Ready In : 40m
- 125ml frozen peas
- water or milk (for poaching)
- 500g smoked haddock
- 800ml water
- 1 box KNORR Rice Mate Mild Breyani
- 15ml parsley to garnish, chopped
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.