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Kedgeree Scotch Eggs
Ingredients
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25 grams butter, unsalted
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1 tablespoons olive oill
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3 spring onions, cleaned and sliced
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2 garlic cloves, finely chopped
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15 grams ginger, peeled
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2 teaspoons Chilli Flakes
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1 teaspoons Turmeric Powder
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1 teaspoon Hot Curry Powder
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200 grams Arborio (risotto) rice
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500 millilitres fish stock or veg stock
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225 grams smoked haddock, chopped
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1 lemon
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100 grams peas
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5 medium eggs
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vegetable oil for frying
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125 grams panko breadcrumbs
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75 grams plain flour
Key Products
Instructions
- 1 In a large saute pan melt the butter with the olive oil over a medium low heat. Add the spring onions, garlic and ginger and fry for 3-4 minutes, until softened.
- 2 Add the Chillies, Turmeric, Curry Powder and rice, stir through. Add the stock, a ladleful at a time once the previous one has been absorbed. When most of the stock has been added (around 18 minutes) stir in the haddock and cook for a further 5 minutes, until cooked through and the rice is tender. Stir in the zest and juice from the lemon as well as the peas, then leave the rice to cool. Meanwhile, soft boil 4 of the eggs in boiling water for around 5 minutes, then transfer to cold water to cool, carefully peel.
- 3 Place vegetable oil in a deep pan over a high heat until it reaches 180˚C, 350˚F, Gas Mark 4. Place breadcrumbs in a shallow bowl and flour in another. Beat remaining egg and place in a third bowl.
- 4 With hands roll a handful of rice into a patty shape, flatten, place egg in middle and wrap rice around tightly so it is totally covered. Roll the ball first in the flour, then the egg wash and then the breadcrumbs. Cook in the hot oil for 3 minutes, or until it turns golden then flip and cook on the other side for a further 3 minutes.
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