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Home Candied Pecan With Head Romaine Lettuce

Kedgeree Recipe

Ingredients

How to make it

  • Melt butter in a heavy saucepan with a tight fitting lid. Add oil to stop it from burning
  • Soften the onion and add the spices, then keep cooking till the onion is slightly translucent
  • Add the rice and stir with a wooden spoon so that it's all well coated.
  • Pour in 500ml water. Stir then cover
  • Cook gently for about 15 minutes until the rice is tender
  • Turn off the heat, remove the lid, cover the pan with a tea towel and then replace the lid
  • Add the tuna and gently flake it with a fork.
  • Add the eggs, sultanas and lemon juice and zest of half of the lemon
  • Gently mix
  • To serve, serve on a large plate with wedges of the other half of the lemon.

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The Cook

cherriepie Melbourne, AU

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