Recipes

12
Ingredients
1 bunch of spring onions,
finely sliced
1 garlic clove, peeled and
finely diced
2cm piece of ginger,
peeled and grated
2 tbsp curry powder
1 tbsp mustard seeds
12 cherry tomatoes,
halved
300g rice
300g salmon, skinned
and cut into 2cm chunks
1 small bunch of corian-
der
1 red chili
To serve:
100ml natural yoghurt
Eggs (optional)
Salmo
Kedgere
Serve 4
Method
Turn GoChef™ to 140°C. Fry the onions and garlic for 2
minutes. Add the ginger, curry powder, mustard seeds
and cherry tomatoes. Fry for a further 2 minutes.
Add the rice, stir well and cover with 600ml of water.
Turn GoChef™ up to 220°C to bring the mixture to the
boil. When boiling, turn the temperature down to 120°C
for 15-20 minutes. 5 minutes before you finish cooking,
add the salmon chunks and place on the lid.
Turn off GoChef™ and let the kedgeree sit for 10
minutes. Stir in the coriander and red chilli. Serve with
yoghurt and hard boiled eggs.