WebHeat the oil in a heavy based saucepan, add the onion, garlic and ginger and cook gently for 10 minutes Add the curry powder and cook for a minute or two Add the rice and 500ml water, cover and cook for 10 minutes Cut … Web11 de oct. de 2024 · 500 g baby spinach 1 tbsp. olive oil 250 g small chestnut mushrooms, sliced in half Knob of butter, to grease 3 eggs, hardboiled, peeled, and sliced into quarters 500 g undyed smoked haddock, skinned and cut into 5cm (2in) pieces 300 ml double cream 2 tsp. grainy mustard 75 g mature Cheddar cheese, grated Directions

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WebMethod Preheat the oven to 180C/160C Fan/Gas 4. Grease and line two 20cm/8in sandwich tins. Break the eggs into a large mixing bowl, then add the sugar, flour, baking powder … WebMethod 1. For the smoked salmon and haddock kedgeree, heat one tablespoon of the oil in a large non-stick frying pan over a medium heat and fry the two sliced onions slowly, for … bushey cemetery stone settings

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WebMethod Cook the onion gently in the butter for a few minutes, then add the rice. Continue cooking gently and stirring, adding the curry powder and nutmeg. After a few minutes, … Web1 heaped tbsp garam masala 2 tsp ground turmeric 2 tbsp tomato ketchup 250g basmati rice, rinsed and drained 500ml vegetable or chicken stock 250g hot smoked fish (such as salmon, trout or mackerel), flaked 3 medium free-range eggs, put straight into boiling water for 6 minutes, cooled under running water, then shelled and quartered WebMelt the butter with the oil in a large frying pan and cook the onion over a low heat for 5 minutes until well softened, stirring occasionally. Add the curry powder and cook for another 3 minutes, stirring constantly. Place the cooked rice into the pan and stir into the onions. Add the peas, cream, parsley and a few twists of ground black pepper. bushey cemetery waugh thistleton