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Kedgeree Toasted Sandwich Recipe for the Diablo |
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We show you how to make a basic kedgeree mixture and then use it as a
filling for your Diablo toasted sandwich maker. Believe us, it's surprisingly tasty.
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INGREDIENTS
Four slices of brown bread.
85g / 3oz of smoked cod, haddock or any chunky fish
55g / 2oz basmati rice
2 medium eggs
Handful frozen peas
Heaped teaspoon butter
5 pinches Cayenne pepper
Half a handful of parsley (optional)
Teaspoon lemon juice
Salt & pepper
PORTIONS
2 toasted kedgeree sandwiches.
TIMINGS
Preparation: 18 minutes
Cooking : 8 minutes (four minutes each side).
PREPARATION
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Boil the eggs for 10 minutes. Remove the shell and chop one of the eggs finely. Leave the
other egg to cool.
Cook the rice as per the packet instructions.
Cook the cod in very lightly boiling water for 8 minutes. Break the cod into small flakes
with a fork.
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Boil the peas for two minutes.
Finely chop the parsley.
Place the Diablo on a heat source to pre-heat it
Butter one side of each piece of bread
COOKING
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Mix all the ingredients (except the whole egg) in a large bowl. Note that the
mixture can be pre-prepared and kept in the fridge ready for serving. Buttered side
down, place one side of bread in the Diablo. Add the filling on top and place
another slice of bread over it, buttered side up. Cook for eight minutes (four
minutes each side) on the stove top. |
Your kedgeree toastie is ready for eating when both sides of the sandwiches have been
cooked to an delicious golden brown. Serve on a plate with half the remaining hard boiled
egg.
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