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EC2M 4TR
020 3503 0790
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Recipe Posts

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Kedgeree Scotch Egg

With  haddock being our Fish of the Month in April, Head Chef’s recipe of the month is the one and only Kedgeree Scotch Egg. Cook this glorious snack or light lunch in the comfort of your own home with our recipe below….

Ingredients:

4 soft boiled eggs, 5.5 minutes

70g dry mash

70g cooked rice plus extra to coat the egg

280g smoked haddock fillet free from skin & bone

40g soaked golden raisins slightly chopped

1 level dessertspoonful of curry powder

2 spring onions finely chopped

¼ red chilli very finely diced with no pips

20 leaves coriander shredded

Flour, egg, cooked rice, flaked almonds & breadcrumbs to pane

(mix the rice, almonds & breadcrumbs 1 part rice , 1 part almonds to 2 part crumbs)

Method:

Blend the rice, haddock, curry powder & haddock in a robo coupe but don’t puree it!

Fold through the rest of the ingredients

Split the mix into 70g balls then gently & evenly wrap the eggs

Pane with the flour, egg then the rice, almond, crumb mix

Deep fry until coloured nicely, approx. 45 seconds then baked for 3 minutes

Yum!

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