Arbroath Smokie kedgeree
Usually this is made with rice but I used a rice shaped pasta-orzo- for a change.
- Pair Arbroath Smokies
- 2 bay leaves
- 2 eggs, hard boiled, shelled and halved
- 250 g orzo pasta, cooked in salty water, drained
- Large pat butter or ghee
- 1 small brown or white onion, finely sliced
- bunch flat leaf parsley
- tsp mustard seeds
- pinch cumin seeds
- pinch coriander seeds
- 1 lemon to garnish
- 1 small red chilli, deseeded and sliced (optional)
Place the smokies into a wide deep frying pan. Pour in enough boiling water to just cover them and add the bay leaves. Simmer for around five minutes then remove the fish to a plate where you can now easily lift out the spine, bones and remove the skin. Leave aside.
Use the strained water and extra hot water to parboil the orzo until almost cooked. Put aside.
Using the wide pan on a low heat, add the butter and onion slices.
Add the spices.
Then add the cooked orzo, the fish and finally the halved boiled eggs, cover with the lid until the eggs are warm. Scatter with parsley, squeeze over the lemon juice and chopped chilli if desired and serve.