Seller 100.0% positive
Details about Hear! Rockabilly Promo 45 Bill Cason – Sidetracked / Seeds Of Jealousy On Coral
Item information
Similar sponsored items
Postage: + 1,046.94 RUB Postage
Seller 100.0% positive
Postage: + 436.22 RUB Postage
Seller 100.0% positive
Postage: + 392.60 RUB Postage
Seller 100.0% positive
Postage: + 895.72 RUB Postage
Postage: + 436.22 RUB Postage
Seller 99.7% positive
Seller 99.7% positive
Postage: + 3,644.65 RUB Postage
Seller 99.1% positive
Postage: + 392.60 RUB Postage
Seller 100.0% positive
Postage: + 1,614.03 RUB Postage
Postage: + 244.29 RUB Postage
Seller 100.0% positive
Postage: + 407.14 RUB Postage
Seller 99.7% positive
Item specifics
INVEST IN VINYL
Categories
Postage and handling
Return policy
You must return items in their original packaging and in the same condition as when you received them. If you don’t follow our item condition policy for returns , you may not receive a full refund.
Refunds by law: In Australia, consumers have a legal right to obtain a refund from a business if the goods purchased are faulty, not fit for purpose or don’t match the seller’s description. More information at returns .
Add the pre-cooked rice to the pan, heat thoroughly and set aside. In a saucepan/pot, bring 300ml of water to the boil and add the dried lime. Break the eggs gently into the water and cook until the white has just set.
Scottish Lowlands
Wild Trout & Duck Egg Kedgeree
Cooking Wild by Kieran Creevy | Photography by Claire Burge
Ingredients (serves 2)
Method
Heat the ghee in a frying pan and, once hot, mix in the spices and salt. Add the trout fillets to the pan, skin side down until crisp and then flip and cook for 1-2 minutes
more. Remove and leave to rest.
Add the pre-cooked rice to the pan, heat thoroughly and set aside. In a saucepan/pot, bring 300ml of water to the boil and add the dried lime. Break the eggs gently into the water and cook until the white has just set.
Return the pan of rice to the heat, flake the trout fillets into the rice, tear the chervil and coriander leaves and mix. Spoon into bowls or eat from the pan.
Drain the poached eggs and carefully place onto the rice. Break each egg, allowing the lovely oozy bright yellow yolk to run into the kedgeree.
One Pot Version
Hard-boil the eggs in advance. When the trout is almost cooked, flake, add the rice and
heat. Shell, chop and add the eggs to the rice with the fresh herbs and serve.