Prepare a tin measuring 33 x 23 x 5. 5 cm and line with foil. Preheat oven to 180C/gas mark 4. Melt the butter and chocolate together in a large heavy-based pan
Normally my risottos start with olive oil and end up with lashings of Parmesan so making a low calorie Slimming World friendly one is quite a challenge
Dinner tonight in absence of the pies was seafood risotto made from a pack of mixed seafood I had in the freezer, store cupboard ingredients and what was in the fridge
I know that traditionally Kedgeree is made with fish, but we're not all great lovers of fish so I've used chicken - maybe I can no longer call it Kedgeree, possibly it should be called a Biryani or a risotto, who knows
I have never cooked with orzo pasta before but I have to say this worked really well - it is just like risotto but a lot quicker and easier as you aren't constantly stirring and adding stock
To make the risotto, melt the butter in a heavy-based pan (this will lessen the chance of the risotto burning on the bottom as it cooks) then add the shallots and garlic and sweet until softened
So it's nearing new year's and the over indulgence in luscious edibles is in full swing. A whole tub of freshly whipped cream, chocolate and Bailey's smothered invitingly over layered meringues sounds perfectly acceptable
During the winter they had a lovely creamy kedgeree on the menu which I always had. When I used to work in London I occasionally had lunch with a friend in Corney and Barrow (these are a chain of wine bars in London)
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