| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Food networ, Food2 |
4 |
servings |
INGREDIENTS
| 12 |
|
Quails' eggs |
| 8 |
oz |
Smoked salmon trimmings |
| 2 |
oz |
Butter |
| 1 |
|
Onion; finely chopped |
| 1 |
|
8 ounces lon grain rice; cooked |
| 1 |
tb |
Chopped parsley |
| 1 |
ts |
Ground turmeric |
| 1 |
ts |
Ground cumin |
| 1 |
ts |
Ground coriander |
| 1/2 |
ts |
Chilli powder |
| 1/2 |
|
Lemon; juice of |
|
|
Sliced lemon and parsley to garnish |
INSTRUCTIONS
Hard boil the quails' eggs by placing them in a pan of cold water, bringing
to the boil and simmering for 3 minutes. Plunge into cold water immediately
and then peel. Slice in half lengthways.
Melt half the butter in a frying pan and cook the onion over a gentle heat
for 10 minutes without colouring. Add the spices and cook for 1 minute. Add
the cooked rice and the salmon and toss gently. Now add the parsley, lemon
juice and remaining butter and season with ground black pepper. Add a
little salt but not too much as the salmon is already quite salty.
Put the rice mixture into a serving dish and top with the eggs. The heat
from the kedgeree will heat them through gently. Garnish with parsley and
sliced lemon and serve.
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