Celebrating a classic Norfolk delicacy, by creating my unique version of this dish
Ingredients: Serves 4
The kedergee
• 200g high quality ready to eat crab meat (preferably Cromer crab sourced from your local fresh fish outlet, but if you can only source crab meat from the supermarket then that will do)
• 150g of Basmati rice
• 1 leek (chopped)
• 1 onion (chopped)
• 50g of petite pois
• 4 eggs
• 2 tbsp fresh flat leaf parsley (chopped)
• Salt & Pepper
Side Salad
• 1 little gem lettuce
• A bag of mixed salad leaves
• 1 x 226g jar of ART’s Seaside Salsa
• Fresh Parmesan
Method
Hard boil the eggs. Cool slightly, de-shell, cut in half and set aside.
Assemble the side salad by washing the leaves, arranging them on a large side dish. Dress the leaves with ART’s Seaside Salsa and garnish with shavings of fresh parmesan.
Bring a pan of salted water up to boil and add the rice; cook gently for 20 minutes.
Place the peas in a pan of boiling water with some salt and cook for five minutes.
Chop the onion and leek. Put a large frying pan on a medium heat with a knob of butter. Add the prepared onion and leek and let
them soften.
Once all ingredients have cooked, rinse the rice with boiling water and drain and drain the peas. Add these to the frying pan and season with salt and pepper. Add the crab meat and combine well.
Serve the kedgeree on a large platter. Garnish with the chopped parsley and halved eggs. Enjoy with the fresh salad and extra drizzles of
ART’s Seaside Salsa.
