- 25ml Extended Life Vegetable Oil
- 4 Free Range Medium Eggs
- 150g Whole Green Beans
- 150g Cut Leeks
- 30g Unsalted Butter
- 20g Chef Williams Madras Curry Powder
- 10g Chef Williams Parsley
- 400g Basmati Rice
- 600g Youngs Fraseburgh Smokehouse Scottish Smoked Mackarel Fillets
- 25ml KTC Lemon Juice
- 500g Dale Farm Greek Style Natural Yoghurt
- 30g Coriander
Kedgeree
Kedgeree
It's our #FortificationWeek where we are providing useful fortified recipes. Catering to a large number of individual dietary needs is a challenge in itself, but to also ensure that meals are delicious and visually appealing is a daunting prospect that care home caterers encounter on a daily basis.
Ingredients
Method
1) Heat the oil in a large frying pan, add the eggs, and make an omelette that is barely set. Remove from the pan and shred.
2) Place the green beans and leeks in a large pan. Add some water and cook for 4-5 minutes until softened.
3) Add the butter with the curry powder and dried parsley and cook for 2 minutes, stirring constantly.
4) Stir in the cooked Basmati Rice then cook the rice you may have to add more water then fold through the shredded omelette.
5) Gently fold in the fish, lemon juice to taste and season well before serving with some natural yoghurt and fresh coriander.
Built by Chefs. Powered by You.
For 17 years, The Staff Canteen has been the meeting place for chefs and hospitality professionals—your stories, your skills, your space.
Every recipe, every video, every news update exists because this community makes it possible.
We’ll never hide content behind a paywall, but we need your help to keep it free.
If The Staff Canteen has inspired you, informed you, or simply made you smile, chip in £3—less than a coffee—to keep this space thriving.
Together, we keep the industry connected. Together, we move forward.
