Frankfurter kedgeree with fondue

Simon Rimmer cooks a meatier version of this classic Scottish rice dish
By Simon Rimmer
Frankfurter kedgeree with fondue
  • Rating:
  • Serves: 4
  • Cook Time: 15 minutes
  • Prep Time: 15 minutes
  • Effort: easy

Ingredients

For the kedgeree

  • 1 onion, peeled and sliced
  • 400 g cooked rice
  • 1 tbsp hot curry powder
  • 150 ml chicken stock
  • 75 ml whole milk
  • 4 frankfurter
  • 3 large gherkins, finely chopped
  • 4 free-range eggs, hard-boiled

For the fondue

  • 300 ml beer
  • 300 g cheddar, grated
  • 2 chillies, chopped
  • 30 g cornflour, mixed with enough water to make a paste
  • 8 frankfurter, for dipping

Method

1. For the kedgeree: heat a drizzle of oil in a pan and fry the onion for 2-3 minutes, or until softened. Stir in the cooked rice, curry powder and chicken stock and milk and cook for a further 3-4 minutes, to warm through.

2. Slice half of the frankfurters on an angle, brush with oil and cook on a griddle for 3-4 minutes on all sides, turning frequently, or until cooked and golden-brown all over. Fold the cooked frankfurters into the rice mixture.

3. Fold the chopped gherkins into the rice.

4. For the fondue: bring the beer to the boil in a pan, then remove from heat and stir in the grated cheese and chilli and beat until smooth. Stir in the cornflour paste until the mixture is thickened, then serve in a pot with the frankfurters on the side for dipping.

5. To serve, spoon the kedgeree onto serving plates and serve alongside the fondue.

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