Tag Archives: Risotto

Day 17 – Kedgeree

I bought food a while ago that was in the sale as I can’t pass up a bargain. One of these bargains was smoked haddock so the obvious next dish had to be Kedgeree. I was late home from work so I cheated a little and bought microwave rice.

According to Wikipedia Kedgeree is either from India then brought to the UK or from Scotland to India to the UK again. I always thought it was Scottish though.



Smoked Haddock

1 small Onion

1 Tsp Cumin

1 Tsp Tumeric

1 Tsp Ground chilli

1 Tsp Curry Powder

2 Tbsp Creme Fraiche

2 Eggs



In a small pan boil the eggs for 10mins. While they’re boiling, poach the haddock in a separate pan for a few minutes. Remove fish and allow to cool. Put fish water to one side.


In a saucepan, add some butter and soften the onions. Stir in the chilli, tumeric, curry powder and cumin.


In one go add the flour and stir in. Remove from the heat before gradually adding the fish water. Stir constantly.


Flake in the fish straight in to the sauce and stir through gently so as not to break the fish up.


The recipe says to serve the fish ‘sauce’ over the rice but I’ve always had the rice mixed in.


And it’s done. It looks a lot darker than the photo but that might be the hot chilli.


This was so hot, hotter than I remember Kedgeree being. I did use hot chilli instead of medium chilli powder as we like hotter food. It was so good though, but not really what I was expecting when you Google images of Kedgeree.


Day 2 – Risotto Ai Quattro Formaggi

If there is one thing you should know about me and food it’s this.

I. Love. Cheese.

All cheese, any cheese. White, blue, hard, soft, all cheese.

So naturally I wanted to make this – a recipe that contains not one but four cheeses.


Makes 4 servings.

1 medium · Onion
4 oz · Fontina cheese
5 oz · Gorganzola cheese
6 cup · Chicken stock (OR 3 cups canned chicken broth and
3 cup · Water)
5 tbsp · Butter
2 cup · Arborio rice (15 ounces)
3 tbsp · Grated Parmesan cheese
3 tbsp · Grated pecorino cheese
1 tbsp · Ground black pepper


Upon searching, Fontina Cheese was not to be found. I was however recommended to use Edam as a substitute. So I did.

Here’s a fun fact – I love Hell’s Kitchen USA. Is it because of Chef Ramsey? Perhaps. The amazing food? Of course. But most of all I love the way they all say Ri-Soh-Toe. [I also found out that Coriander = Cilantro]

On with the recipe.

Risotto Ai Quattro Formaggi

1. Peel and finely chop the onion. Cut the Gorgonzola and Fontina into small cubes. In a saucepan bring the stock to the boil. Cover and keep warm.


2. In a stock pot melt 4 tbsp of butter. Sauté the onions for 4 minutes until soft. Add the rice and cover with the butter. Sauté until translucent, for 1-2 minutes.

3. Add the stock, 1/2 a cup at a time allowing the rice to absorb the liquid fully before adding any more. Stir continuously.


4. Continue to cook until rice is creamy and tender, this should take 20-25 minutes.


5. Remove from the heat. Stir in the remaining butter and add the cheeses. Stir until fully melted. Season with the black pepper and serve straight away.


The risotto smells beautiful. The continuous stirring was a pain, I’m much more of a stick it in and leave it alone cook. I’m learning. The cheese took a lot longer to melt in than I expected too – maybe smaller chunks next time.


TASTE – Very cheesy. Who knew Gorgonzola was so strong.

COST – Posh cheese came in at around £1.50 a piece. Made loads though.

DIFFICULTY – Easy if you remember not to stop stirring.

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