I made this last night and it was lovely. It comes from a great book called Seasonal Cooking by Claire Macdonald of Macdonald.
1 chicken stock cube
a pinch of saffron (optional)
8oz (250g) long-grain white rice
1 small onion, finely chopped
1 teaspoon curry powder
4oz (125g) left-over cooked salmon, flaked
2 hard-boiled eggs, shelled and chopped.
1 rounded tablespoon finely chopped parsley
Bring to the boil a large pan of water and dissolve in it the stock cube and a pinch of saffron if you have some. Add the rice and cook for about 12 mintues, until just tender. Drain.
Melt the butter in a saucepan, and add the finely chopped onion. Cook over a gentle heat for 5-10 minutes, until the onion is soft. Add the curry powder, and cook for 1-2 minutes, then stir in the cooked rice, the flaked salmon, and the chopped hard-boiled eggs.
Butter liberally an ovenproof dish, and ut the dedgeree into the dish. Cover with 2 butter papers, or a piece of buttered foil laid over the top of the kedgeree but not tightly sealing the contents of the dish. Put the dish into a moderate oven, 350F, 180C, Gas Mark 4, bottom right-hand oven of a 4-door AGA for 40 mintues, unitil the kegeree is hot through. Just before serving, form through the finely chopped parsley.
I cooked the salmon in the microwave as I didn’t have any left over and,I have to say that, I didn’t do the last part as we were ready to eat, and it was still really nice.
I’ll bet Clarie Maconald of Macdonald has an AGA!!!