- Nigella’s Venetian Roast Chicken slow cooker recipe (Shhh, don’t tell Nigella!)
- Slow cooker Nigella kedgeree recipe – Shhh, don’t tell Nigella!
If you’re unfamiliar with kedgeree then you have missed out. The key ingredients in this Slow cooker Nigella kedgeree recipe are rice, smoked haddock and boiled eggs, jazzed up with curry powder. It’s a sparkling combination of flavours and would have been considered a breakfast buffet item in Victorian times.
Kedgeree has an interesting history. It’s the kind of dish that an indigenous cook employed by an English family living in India in the days of the Raj might have cooked when those loony Victorians explained that they liked kippers for breakfast. The very English kippers get combined with a thoroughly Indian lentil/rice pilau (called “kitcheree” ) and the helpful cook throws in the breakfast eggs too, just to round things out. The other well-known member of this Anglo-Indian culinary family is Mulligatawny soup and I’m sure there are more I could think of if I wasn’t quite so sleepy right now.
I’ve never personally fancied kedgeree for breakfast although it makes a fine brunch dish. We had it for lunch on my second attempt at adapting this recipe from Nigella’s book Feast (she suggests it as an Easter weekend meal) and it was great! Don’t skimp on the fresh parsley if you have it. It really lifts this out of the ordinary and into the excellent. But, shhhh, don’t tell Nigella!
Slow cooker Nigella kedgeree recipe
This was a punchier version of kedgeree than my Mum makes and I really wouldn’t want it any time before lunch, but as a spicy rice dish, it worked well. The flavour combination is unique and. to my mind, just perfect. The basmati rice kept its flavour, shape and bite really well. I think you could add some petit pois at the last minute to add in yet another contrast and some mango chutney or other Indian pickles would also be great along with a splodge of plain yoghurt.
Rice is something you may not have thought to cook in a slow cooker but it can work really well (e.g. risotto, Spanich rice etc). It’s trickier to time than, say, a stew, so, if you haven’t cooked rice in your slow cooker before then you might want to do that some time just to check on the timings. This recipe was made in a 4.5 L/quart and my s/c seems to come out bang on average when I use most modern slow cooker recipes so, unless your timings are often off, go for it. It’s a delicious meal!