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Transporter Talk No 145
CAMPERVAN COOK BOOK
QUICK CAMPERVAN KEDGEREE
Ingredients
200g (7oz) long grain rice
375g (12oz) smoked haddock llets 15g (1⁄2oz) butter
1⁄2 onion, nely chopped
2tsp mild korma curry paste
1⁄2 red chilli, nely chopped (optional) Small handful fresh parsley, chopped 1⁄2 lemon, juiced
4 eggs
Method
1 Cook the rice in boiling salted water.
2 Meanwhile, put the haddock in a large frying pan
with just enough water to cover.
3 Bring to simmering point and simmer for
2-3 minutes, until tender.
4 Drain, skin and ake the haddock, discarding
any bones.
5 Melt the butter in a saucepan, fry the onion over
a low heat until tender and then add the curry
paste and chilli. Cook for 1-2 minutes.
6 Add the cooked rice and sh. Season well.
7 Stir over a moderate heat for about 5 minutes until
hot and then stir in the parsley and lemon juice.
8 Meanwhile, boil the eggs in water for 6 minutes,
drain and cool under cold running water.
9 Shell the eggs, quarter and arrange on top of
the kedgeree to serve.
Serves 2 35
Do you have any successful campervan cooking triumphs to share? We would love to hear them. Please send them to: editor.vwt2oc@icloud.com
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