Ingredients For the Kedgeree 95 g rice
1 cup homemade soup ½ firm, but ripe avocado
20 g butter
4 rashers short cut bacon
2 shallots, chopped
1 hard boiled egg, chopped
2 tbsp cream
2 tbsp parsley, chopped
For the salmon 1 large piece salmon fillet - I used skin on
½ to ¾ cup strawberries
2 tbsp balsamic vinegar
1 tbsp maple syrup
Method For the Kedgeree
The rice could be made the day before and to prevent it sticking, put a tbsp of olive oil in while the rice is still hot.
Put the rice in a pan with the stock - I used the home made vegetable stock however chicken stock would work well also.
Bring to the boil, stir once, put a lid on, and simmer for about 15 minutes or until the rice is just done, and the stock is absorbed.
Heat the butter in a wok or large pan and add the shallots and chopped bacon.
Cook this for about 5 minutes or until the bacon is browning.
Chop the avocado into small chunks, turn the heat down and add to the bacon. Cook for a minute or two.
Add the rice to this wok, as well as the chopped hard boiled egg, cream, parsley and some pepper to taste.
Stir gently over a low heat until the kedgeree is very hot.
Serve with the salmon, or this dish could be eaten for brunch also.
For the salmon
Preheat the oven to 200°/180° fan forced.
Wash and cut the strawberries into quarters or smaller if they are huge.
Put the strawberries in a bowl and add the balsamic vinegar. Stir well to coat them.
Rinse the salmon and pat dry.
Put in an ovenproof dish with the skin side facing down.
Brush the salmon with the maple syrup on both sides.
Bake in the oven for 10 minutes.
Take out the salmon turn it over and brush again with the maple syrup.
Change the oven to grill, and grill the salmon for about 5 minutes or until a crust forms on the skin. It is best to first take out the baking paper as this blackens and burns quite easily.
Serve with the strawberries on top and some lemon juice.