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Advanced preparation:

For the Kedgeree Base:

To assemble the scotch eggs:

  • Plain flour 200 g
  • Egg 200 g
  • Panko Breadcrumbs 300 g

For the Coronation Sauce:

  1. Advanced preparation:

    • Make up the stock by whisking KNORR Vegetable Bouillon paste onto 1 Litre of boiling water then place to one side.
    • Hard boil the eggs then refresh in cold water, peel and grate then refrigerate until required
    • Poach the smoked haddock in the simmering whole milk for approximately 4 minutes, when cooked remove from the milk and allow to cool.
    • Carefully remove the skin, bones then flake the fish into a bowl. Refrigerate until required.
  2. For the Kedgeree Base:

    • Finely chop the onions.
    • Add the oil to a pan and cook the onions until pale.
    • Add in the KNORR Patak's Madras Paste and cook for 3-4 minutes adding 100ml water to stop the spices from cooking.
    • Once the water has been evaporated add in the Aborio rice.
    • Slowly add the KNORR Vegetable Bouillon a little at a time and stir continuously.
    • Keep adding the bouillon until the rice is cooked.
    • Then chill until required.
  3. To assemble the scotch eggs:

    • Mix the egg and smoked haddock into the rice mix then ball into 15g pieces.
    • Take each ball and dust with flour, then dip into beaten egg and finally coat with panko breadcrumbs.
    • Place into the fridge until required.
  4. For the Coronation Sauce:

    • Whisk together the HELLMANN'S Real Mayonnaise and the KNORR Patak's Korma concentrated sauce
  5. To Cook The Kedgeree Eggs:

    • Deep fry the balls at 200c for 8 minutes or until hot throughout.
    • Serve with coronation sauce.
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