| 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 | T | Chopped parsley |
| 1 | t | Ground turmeric |
| 1 | t | Ground cumin |
| 1 | t | Ground coriander |
| 1/2 | t | 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. DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 174
Calories From Fat: 105
Total Fat: 11.9g
Cholesterol: 30.5mg
Sodium: 5.1mg
Potassium: 111.3mg
Carbohydrates: 15.9g
Fiber: 1.1g
Sugar: 1.7g
Protein: 1.8g