Mama's been very busy with guests this week, plus making steemit sandwiches and reminiscing about her younger days in #iwaskid.
So although it's a tad late, she has not forgotten about her promise to teach you how to make some of her budget beaters.
Here is Budget beater #6, another of her favourite comfort foods, super tasty Haddock Kedgeree with a twist.
But before we go onto that, Mama must share a little anecdote with you about the Kedgeree.
She hosted the most awesome guest all the way from Shanghai in her Lily's Cottage this week and he enjoyed the Kedgeree so much that he had not only one serving, not only two servings, but three servings, and I must add, he is not a big man, so it must have been good :)
500g Frozen Haddock, 100g Butter, 1 sliced Onion, 3-4 diced Tomatoes (or use 1 can), 1/2 diced Bell Pepper, Parsley, 4 hardboiled Eggs, 1 cup grated Cheese, 1 1/2 cups Rice (Mama uses Basmati rice)
Firstly steam/ boil the Haddock and break up into largish flakes and cook the rice in the usual fashion, but do not overcook!
Sautee Onions & Peppers in butter.
Add tomatoes & sweet basil or any herbs of choice.
Add a little sugar to break the acidity and season to taste.
Cook till sauce is nice and thick.
To assemble:
Place cooked rice at base of ovenproof dish.
Layer tomato mixture on top, mix slightly.
Next layer is flaked Haddock.
Arrange hardboiled Egg halves on top.
Finally place grated Cheese on top.
Place in 160 C fan oven (170 C regular) oven to warm through, about 15 minutes.
Turn on the grill at end to brown the cheese.
Garnish with parsley and serve with garden veggies or a salad.
Here are the links to Mama's previous budget beaters:
1. Cottage Pie or Shepherds Pie
2. Vegetarian Lentil Moussaka
3. Hearty Beef & Veg Hot Pot with Coke
4. Bacon & Cheese Creamy Pasta
5. Spicy Durban Chicken Curry
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