This week our Mini Chefs will be making – Creamy Coconut Kedgeree with Smoked Fish & Soft Boiled Eggs

This kedgeree is gently spiced and creamy the rice and coconut provide an excellent base for the robust flavours of smoked fish. Easter is all about Eggs and we will be adding soft boiled eggs to our kedgeree to make a delicious dish for lunch or dinner.

This recipe was a typical breakfast dish in the Victorian days. It is often thought to be an Indian dish, but in fact it was introduced to India by Scottish soldiers.

In this week’s dish we will be using the following skills:

Weighing, measuring, peeling, chopping, squeezing and frying slicing, mixing/combining, boiling/simmering and poaching.

See you Saturday Mini Chefs.