kedgeree

chili was unnecessary, for us it spoilt the delecate flavor of the haddock...

Nice recipe - very warming! But WAY too much lemon juice mate - EASY TIGER!!! Use extra hot madras curry powder to give it a bit of a kick (don't worry, it's not OTT). Butter works fine if you can't get your hands on ghee... Yum!

Made this last night and although it was very tasty, 2 tbs of curry powder was far too much! Perhaps I used a much stronger curry powder (Keens)? Also, I could only find smoked cod, but that worked just as well I think.

This recipe is a nightmare. It takes forever, uses everything in the kitchen and is very stressful. I had to drink my way through it. And it wasn't very tasty. And you've got bad hair, to add to insult to injury.

Thanks for the recipe! Cooked it this morning for my wife's birthday breakfast. Amazing combination of flavors and texture. Lovely!

Hi Jamie,<br /> We often cook the Kedgeree recipe from "The Naked Chef" cookbook and love it. This time we have some home-smoked and self caught snapper that has been flaked off the bone/skin and frozen in batches to transport for NZ to Australia. Can you please tell me how I should best substitute this for the haddock i.e. just throw it in and heat it through, or poach it in some way? Cheers

Pukka mate;-)

Well its a great post and its very informative,.....

Treated myself to a couple of Arbroath Smokies on a recent trip to Scotland, and was wondering how best to do them justice, when I alighted upon your kedgeree recipe.<br /> <br /> As I type, my mouth is still watering from the experience, you sainted man, and it went over *massive" with the whole family.<br /> <br /> An absolute triumph!<br /> <br /> Keep up the fine work!<br /> <br /> The Butlers of Altrincham, UK<br /> <br />

Wow! YUMMY!
Great, simple, healthy recipe. Used everything except ghee. So chuffed with the end result. We'll definitely be having this again. Cheers Jamie.

If you can't find "ghee", try searching for "clarified butter".
It's basically butterfat - butter that's been melted to remove the water, and that has perhaps also had the other non-fat components skimmed off. Ghee tends to be used by default in Indian cooking instead of butter, because ghee stores more easily in a hot climate with limited refrigeration - you can buy it in tins.

There are some situations in which ghee is a superior substitute for butter. It doesn't produce the scum that you get with melted butter, so it looks nicer than melted butter when you drizzzle it over something like lobster. It's also easier to work with ghee than butter when frying (eg sauteeing mushrooms) because you don't have the spitting and scumming, so it's easier to achieve a clear sauce quickly.

For a lot of other situations, though, it probably doesn't matter very much which you use.

Jamie, I love your dishes in fact your cook book has pride of place in my kitchen. What i love is that I can get in from work at 7pm and still cook a delicious meal that is hassle free and tasty without it taking me all night! Love it.

I just made this for dinner tonight, and it was a major hit with the boyfriend. So easy to do, very cheap to make, filling and healthy. I followed the reci pretty closely, with a few minor changes to use up what I had in the fridge. For those asking for a substitute for the haddock, I used organic honey-smoked mackerel and it worked perfectly. Also, it's not necessary to poach smoked mackerel, so you save a few minutes there. I might give it a try with hot-smoked salmon filets next time. Another slight change I made was tossing in some frozen peas to the onion/tomato mixture. I used a handful of halved cherry tomatoes as that was what I had on hand, and I like big chunks of tomato so it gave the kedgeree a nice texture. The curry powder I used was from another JO recipe, the fragrant spice rub used in the amazing "Peter's Lamb Curry" recipe from Return of the Naked Chef (a must try if you're a fan of curry).

We cooked this for the first time on Sunday - fantastic!
We left out the mustard seeds & butterghee.
Substitutions - Fresh duck eggs were delicious and we used lime juice instead of lemon.
Natural yogurt with coriander was a great accompanient to the dish.
We will definitely cook this again (might try it with brown rice next time)- superb!

Hi, Jamie
I've been using your recipie for a couple of years now and just love it. However, I don't have access to smoked Haddock so use readily available smoked Salmon - it's so good!

I was looking for this after having it in college late at night, so was well happy that you have this site and just added it to my favorites for all the others you have.

Hi Jamie,
Always been a huge fan of your simple, no fuss methods and high standards. I now live in spain and have access to the most fantastic fresh produce. Would just love to see what you could do with some of them. Just to re-iterate some of the previous comments, "Time for Mr Oliver to come to Spain"!!!!

love ya XX

Lyn

Cheers Jamie, I have a bugger of time getting my kids (ages 6,3 and 1 year) to eat fish (so bloody unaustralian let me tell you) and they just LOVE this dish. Must be something about the smokey flavor of the Haddock...(or South African Cod cause that all we get here in Western Australia)....excelllent dish. YUM

I've got a mate who is Mr. Oliver's doppelganger. Both he and I love kedgeree!

Thanks ever so much.

Olá Jamie, sou Larissa moro no brasil(Rio de Janeiro) e como sou sua fã e meu marido Marcelo me deu seu segundo livro. Estou amando!!!parabens e gostaria de saber se vc um dia virá no Brasil??????????????


Bjussssssssssssssssssssssssssss

hi i love your shows and all of your meals i have even cooked them over and over again because they are soo good please write back lol.x.x.

Hello Jamie Oliver! I really like your shows. Jamie At Home is my favorite. You're very creative. When I'm old enough to get a job I would love to be a chef like you! :)
If possible do you think you could send an easy recipe to make? I would really like to try it! No matter what it is
:D

I from Brazil, and I love your recipes.
God bless you and your family.

Your cooking even gets me in the kitchen! Even though I wanted to buy a house with no kitchen, not much call for that my agent tells me! haha Keep that food coming!

Helloo!! (: Were cool! (: xO

hey i love your recipies but couldnt find the right one so can you email me a easy cake recipies please

thank you

Hello,

I am trying to find a recipe for apple crumble shortbread, this must be a very well guarded secret as I can't find one anywhere, any ideas on where I could find one??

Cheers

Petra

i like the recipie

Hi Jamie!

I love your English Onion Soup! I shared it with my office and now, several of us make it at home at least twice a month. It is refered to now as "The Soup." My mom hated my plain, low-fat cooking, so I gave it up! She requests the soup at least twice a month, sometimes once a week. I use a french bread from the grocery store bakery (toasted, of course) and top it with a 4 cheese Mexican blend that includes the cheddar. I was glad to see you use the chicken stock as that is what I used too.

I see you now on the Food Network, but wish you were on more often than the 1/2 hour show on Saturdays only. Who have you worked with from the Food Network (besides Rachel Ray here in Miami)? Sorry, I did not realize you were going to be here back then or I would have made the trip down from Fort Lauderdale.

Thank you!

Linda in Florida

Hi Jamie! I´m brazilian and I always see your show in GNT. You really are a great chef, congratulations.
Jamie, I live in a hot country, I always on diet and I miss in your show low calories recipes, with not much fat. What do you think to present those kind of recipes?
Warm Regards

hi jamie ... i love ur show and ur style of cooking. u make cooking seem effortless and delicious. have a nice day

hey

Hi Jamie

Love your Butternut squash muffins how can I convert this to use other fruit i.e blueberry

Thanks

Hi
Please can you send me your recipe for yorkshire pudding? would love to give it a go

Many thanks

Hello Jamie
Please can you help.
I recently baked Choolate Fondant Puddings but when they came out of the oven they collapsed.
The filling in the middle was nice and runny and the sponge tasted really nice and was really light.
I left them in the fridge for 40 minutes and then baked them at 180 degrees farenheight for 12 minutes.
Please could you tell me if i am doing this wrong or give me any tips so they wont collapse when baked.
Thanks
Sue

Hey there Jamie..
Greetings from way down under in New Zealand.
I've been trying to find a good recepie for Banana cake using carrots to keep the cake moist but I can't find one.
I do have an Edmonds cook book.., but Murphys' law runs true. the page with the recepie has been torn out. :-(
Please.., I need some help help as I've only just stated baking.
Thanks.
Jason

Yo Yo Yo Wats Up My Names Kirsty =)


Yummm Deserts Lmao

Hi i am a 16 yr old canadian girl and really have a burning love for cooking. For great recipes i always look to ur books and shows , which i also find very helpful. I really love the way u prepare dishes and have inspired me to put my own spin on certain dishes. I wanted to know the easiest way to set up a lunch or dinner party seeing that i really haven't done one before ...also do u have a trifle recipe. Thank you so much=)

P.S this is hoestly so cool ...really nice to meet u

Hi am bulgarian and i would like to know do you know a bulgarian recipe thank you

please send me your recipe for yorkshire pudding I did have it but lost the recipe they were the best I ever made

i love your show and all your recipies. but im only 11 and my age is holding me back from the inner cook in me. did you have this problem when you where my age if so i would like to know how you solved it to become the best chef in the world

p.s my mum fancies you.

hi,Jamie
nice 2 meet U
thank you.

Hi Jamie

Never done this before so here goes....I am so proud of you! Please don't stop educating the public because it is so important. There is so much we, the public, are not told.

I am a mother of two with a full time career. I buy organics on line, do the free range/organic and home cook....well to be honest I get up early on a Saturday...cook in batches and freeze for the week. The reason I do this is because I get in after my children have eaten.

What I would love...is for YOU to come up with recipes for batch cooking..for the busy mad women who gets up on 6am on Saturdays to do this....it is not as mad as it sounds because I love my own time pondering around my kitchen.

with warm regards
Lizzo
x

Hello Mr Oliver,
I am a 17 yr old Aussie girl with a big passion to cook and create new and wonderful dishes with some inspiration from you! I was just wondering how to make the perfect souffle as mine aren't quite right. Any help would definately be greatly appreciated.
Thank you for your time,
Michelle

Hey

My name is Jelmer and later I want to become a chef, but I'm thirteen years old. Do you have any tips for my? And how do I can make the meringue whit pears and chocolate sauce?

Greets Jelmer from Holland

Yo Yo Yo Sup Ma Hommies!!

hey Lilian( the dutch brazilian). My girlfriend is brasilian and living with me in South Africa. She really misses her Brasilian food. If u got any Brasilian recipes for me, can't you post them up. Obrigado!!!

Hello Jamie,
Your recipes are the best!
I am brazilian, but live in Holland with my husband and our daughter, luckly I know my brazilian recipes and of course I make dutch recipes as weel, during the week I can variate them, and also follow some tips from you.
I saw the recipe of bolinho de bacalhau but it would be a pleasure to see some brazilian recipes on your book, like feijoada, or picanha com batatas!!
Everybody loves you, you have the unic talent!
Success with your recipes and regards to your princeses.

Lilian and family

Scottish Shortbread with ginger

Hi Jamie,

My mother and all of us at home love your recipes! She has literally changed her style of cooking and adapted to what she has learned from watching your series. She always says: "My friend Oliver..." We are from Barcelona, and always comment that you should do the Spanish escape. If so, my mom would like to meet you and show you how she makes her secret "fideua" similar to paella. Do let us know, since you are part of the family.

hi Jamie.how do you make combino spaghetti cause i dont know how 2 make it and i am maing it 2 day for dinner.

Hi!! Please, i'd like to take the blackberry and apple pie recipe... it must be delicious... Thanks!!!!!!!!!!!!!

Hi

Any recommendations on how best to cook goat's leg/shoulder? Goat was about 10 months old!

I'm usually a chicken person and have successfully prepared your Fantastic Chicken and Chicken Maryland dishes! Yum and so simple!

Hi Jamie,
I'm Sharon from New Zealand and another die hard FAN of your cooking. I just love to watch you on Sunday's on tv - Naked Chef & others...You are so fast and amazingly gifted and i simply love your dishes.S..LURRRP!!!!!!

Cheers!
Sharon

I Love Shaun

Olá Jamie,
Sou Brasileira e adoro seus programas e receitas,gostaria de saber como posso pegar as receitas de seu site já que não domino a língua Inglesa?
Agradeço,
Abraços,
GRAZI

Feeling inspired to BBQ anything and everything now the sun has come out. Any good Jamie BBQ recipes guys? x

hi,
i am just wondering the title of that salmon fish wrapped in a newspaper with all the herbs stuffed inside and out of the fish and turn it to the grill. Anyone of you here knows the recipe? can you share it with me. i've been looking at jamie's website but unable to find it because too many episodes. i couldn't find the right title of that episode when he and his friends went to a beach and he does some grilling. I couldn't forget that whole salmon stuffed with all the herbs, really and then watching hoe he carefully wrapped the salmon with a newspaper and turn it to a grill. I feel hungry now, i just want to try it with different kind of fish beside salmon. Anyone here who could help me out?

appreciated so much for your help,
pinks

I believe that 1 cup = 225grams. Try googling conversion charts.

Want to make butternut squash muffins but can't convert grams to cups, etc. Help!

Nancy B

I just want ot thank you Jamie. Thanks.

i want pictures =]

I was totally inspired by looking at the TV RTL II 31.may 2008 this morning. But at looking for the recipes from today I missed them !!!.
Where can I find them ? Can you help me ?
Thanks a lot and kind regards Annette

Hi Jamie I to work as a chef though not as big as you i have many assperations and dreams. I love to cook for people and watch people enjoy my food,however latelly i have become somewhat disheartened within my proffesion and just wondered do you ever or have you ever felt that way and what tips could you give me to help me enjoy my job again. Yours Thankfully Joanna. North East England.

Very interested to see that you are now cooking deserts!!!!! What are you to offer Gobi Gateau, or Kalahari Cake!!! Only kidding-but you need to get your website guys to have a look.

Brilliant recipes making them all the time -think you are great!!
Hilsx

jamie hello I am julian of argentina but live in spain.yo see all your programs, my favorite is jamie at home, I like what they harvest and that's all so natural kitchens also very good.I love the flavor shaker, I have what I want but I think there is spain.
good command you greetings

sos muy divertido

bye

hi Jamie!! I´m alberto from spainand sorry for my bad english and i love your programs me and my family see you on tv every day.
You have to come Spain and make a great escape like you did in italy, all of us will learn lot of your food and you will fall in love qith spanish food.
Hoping come to spain and make a new book, Alberto

Hi Claudia! I too have been looking for this recipe EVERYWHERE!!! How ironic that we were both looking for the same two year old recipe within days of each other! I live in Australia and you are in Mexico-such is the global community we all live in!!! Anyway, after much searching I found it and thought I would share the address with you-

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_18055,00.html
If that doesn't work, just go to the food network site, and search the recipes for 'Brunch Breads', the recipe is there! Best wishes and happy eating Claudia! Alicia :)

i think its realy good thumbs up for me

Pineapple Rule

Hey people Does anybody have a recipe for kidneys with peanut butter? Coming from swindon i grew up on the stuff and have failed miserably in any attempt to make it again yours faithfully Leroy

hi i live in tamworth
and i love jamie olivers recipes theres just so delilcious
im so glad jamie is in this world

Hi Jamie, I'm a Chilean girl living in Mexico. A couple of years ago I saw a TV show where you did (for breakfast) a kind of pizza with Nutella and banana and then (I think it was the same episode) you went to the beach and had a grilled fish, grilled in a newspaper!!! for lunch. Where can I get those recipes. Does anyone know. I've been regretting not taking notes forever. Thanks a lot.

Jamie, It was fun to watch you cook; your delicious Rice Pudding with homemade Strawbery Jam on television. I having difficulties finding this recipe. "Does anyone know this recipe?" I would appreciate any help in locating this recipe. Keep up the good work Jamie.

hi, i am from new zealand but i live in hong kong. do you have any other combinations of what you put inside the risotto? thanks

Hiya
You can make burgers with cheese in them. If you have a burger recipe, the follow the recipe, but before you fold the burgers up into the circle shapes, add a chunk of mozzerella cheese, and it will melt while you cook the burgers, and it is absolutely DELICIOUS!!!! Try it and I bet you will get full marks!!!!!

Hi, i have to make a homemade burger next week for school, and i wanted to include cheese in th actual meat, is this possible?

Hi Jamie! I love all of your recipes!

Hi,
I'm going into catering at my local college and my dad is trying to prove I cannot cook ( I can). Well he set me a challenge, I have to cook a 3 course meal for 3 people next Tuesday with a budget of £10 and I was wondering if you had any ideas of what i could cook and what the recipes are.i would really appreciate your help and thank you very much.

sincerely
Claire

Can you confirm what the measurement is for the butterghee, currently sits as '110' imagine it should be grams but best to check :) Does the recipe lose something essential when you don't use coriander? Neither of us are that fussed about using it, sorry about that!

Hey,

Kan je mij soms helpen?Zou u resepten hebben over asperges?

Vele groeten Sarah (belgium)

Hey,

Kan je mij soms helpen?Zou u resepten hebben over asperges?

Vele groeten

Hi James, This weekend I and my mother-in-law saw your program in TV about pumpkin. Then, we invite our family to enjoy the pumpkin soup with toast and the muffins with limon cream... It was wonderfull... I'm sure that you would like come to Brazil, here we have many seasonings, fruits, meat and tastes very different than European. It would be a pleasure if you came in our country! Good luck....

hey guys,
I am a DIE HARD Jamie Oliver fan........from india-bombay, i'd love to see him cook in my country, Mr. Oliver, Sir, I look up to u, and it will be my dream to learn from the 15 Foundation. You are my inspiration and icon, I admire you and what you do.
this is me signing off.......
---Annika

Hi Jamie! I'd like to give you some recipes of our conventual confectionery. How can I give it to you?

Hi Jamie! Your almond chocolate cake was a perfect dessert for our pasover seder dinner. With no flour and just nuts is is cosher. Lots of thanks!!!

Olá Jamie! É só para deixar um grande abraço de admiração por ti! Gostava muito de ir a Inglaterra conhecer o teu restaurante e trocar algumas receitas contigo, adoro cozinhar e dou-te algumas receitas de cozinha tradicional portuguesa.. És muito conhecido aqui em Portugal. Um grande beijo para ti e para as tuas princesas!

Hi Jamie! I just want to say that I admire you very much! I'd love to go there and go to your restaurant "15" and talk to you about your recipes. All portugueses know you and your recipes!!! I love cooking and I can give you some traditional portuguese recipes! A big kiss for you and your princeses! Ana.

hi jamie can u let me know how to make a freah cream cake? thanks

hi jamie i want to know how to make the perfect choclate cake thanks and i always watch your show its great

you are a great chef and your recipes they are veri good I would want to make a stage with you
jonathan from sardigna italy

I love your new show. Its so nice to see England in summer time. I'm English and it feels like forever ago since it was lovely and warm like it is in your garden. I'm going to try all your recipes. You're wonderful.
Sheena

love your show i want your recipe for Omelet Salad with Bresaola air on 02/09/2008
Thank you very much.
Carmen
gpiru@aol.com

Last paragraph,first line,shouldn't it read.Quarter the eggs,add the fish and rice to the pan?

wonderful & very moreish

the dish was very easy to make. It tastes wonderful and looks exactly like it does in the picture.

A long time ago I've eaten a different recipe of Kedgeree... can't wait to eat this one! Jamie's one!

Ghee is just butter simmered on low heat (nearly an hour or so) until it separates. skim the top and discard. set aside rest of liquid, it will harden as it cools. this is what indian people call ghee.

I visited England this past May and was cooked Kedgeree and loved it and have been looking for the recipe. I can not wait to cook it for my friends here in New Brunswick, Canada

butter ghee is used in indian food, like pulao rice. it is a clarified butter. I buy online from

www.theasiancookshop.co.uk

I am afraid I do not know what butterghee is. It is unknown (as far as I know) here in Ontario. Please advise as I fondly remember kedgeree from my childhood in England 70+ years ago! Regards, John

i use tuna fish in oil and it is great -- love this recipe

excuse my ignorance...but what the heck is "butterghee"? what can i replace it with, as i'm sure i've never seen it sold here (u.s.)? thanks!

Love this recipe, I use Patak's curry paste instead of the powder tho, seems to work better.