Kedgeree Risotto by Teuchters Landing in Edinburgh
Teuchters Landing is a traditional style freehouse in the popular Shore area of Leith. The pub is the former waiting room for the Leith to Aberdeen steamboat ferry & has a large beer garden & pontoon that fill up quickly during the summer months.
As with it’s older sister pub in the West End it’s bar centres round the large whisky selection which includes around 90 single malts, 20-odd international & blended whiskies & our famous Hoop of Destiny as featured on the BBC documentary “Scotch! The Story of Whisky.” The Landing also has an extensive list of predominantly Scottish cask, keg & bottled beer, a great wine list, soft drinks, gins, rums & much more.
The huge food menu is served 7 days a week from 10.30am right through until 10 pm. Breakfast starts from 10.30am & runs until 12.15pm. The rest of the bar food menu begins at midday and is served until 10 pm.
For more information please visit http://teuchtersbar.co.uk/teuchters-landing-bar-edinburgh/
Ingredients: Serves 4
400g Arborio risotto rice
1 small onion
1 tsp. curry powder
½ tsp. turmeric
½ tsp. ground cumin
½ tsp. ground coriander
1 water
200g smoked haddock – diced
4 boiled eggs
Crème Fraiche
Method:
1. Begin by peeling and finely dicing the small onion. Set aside for frying later.
2. Bring a medium sized pot up to a medium heat and fry the onion in a small amount of olive oil, add the all off the spices and continue to cook for another minute.
3. Next, add in the risotto rice and stir well to combine.
4. Add 500ml of the water and bring to the boil, stirring continuously.
5. Add more water as it’s required until the rice is just cooked. Then add the chopped smoked haddock and cook for a further 5 minutes.
6. Take off the heat and stir in some crème fraiche and the chopped boiled eggs. Spoon into serving bowls and serve immediately.
In association with Taste Communications.
www.tastecommunications.co.uk
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