| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
|
Ainsley’s m, Ew |
2 |
servings |
INGREDIENTS
| 2 |
|
Eggs |
| 200 |
g |
Tail fillet smoked haddock |
| 100 |
ml |
Milk |
| 25 |
g |
Butter |
| 1 |
sm |
Onion |
| 1 |
|
225 gram long grain rice; cooked and cooled |
| 1 |
tb |
Curry paste |
| 4 |
tb |
Single cream |
| 1 |
sm |
Bunch fresh parsley |
|
|
Seasoning |
INSTRUCTIONS
1 Cook the eggs in a pan of boiling water for 10 minutes. Pour the milk
into a microwaveable dish and add the fish. Cover with microfilm and cook
on high for three minutes until just cooked.
2 Heat the butter in a saute pan. Finely chop the onion and cook in the
butter for two minutes until beginning to soften. Cool the eggs under
running water, shell and roughly chop them.
3 Drain the fish and roughly flake it. Add to the pan with the rice, curry
paste, eggs and cream.
4 Heat gently together for a couple of minutes until piping hot. Finely
chop the parsley and stir into the pan. Season to taste. Spoon into bowls
and serve.
Converted by MC_Buster.
Per serving: 261 Calories (kcal); 21g Total Fat; (69% calories from fat);
9g Protein; 11g Carbohydrate; 223mg Cholesterol; 426mg Sodium Food
Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 3 1/2 Fat; 0
Other Carbohydrates
Converted by MM_Buster v2.0n.
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