Slow Cooker Chicken Moqueca (Brazil)

A real Brazilian Moqueca should be seafood based, with prawns, fish and clam juice in the broth. If you can eat these things, you might want to try this recipe from the food network, otherwise, I've adapted this Chicken version for the slow cooker, since it's a bank holiday and I'm too tired to be watching the oven.

Allergy Free fish-sauce substitute: a great tip I learned from Elizabeth Gordon, who tweets under the name Allergyfreelife is to use Umi plums in place of anchovies. It just so happens that Umi Plum Seasoning can be found in the oriental food section or in specialist ethnic shops, and can replace fish sauce or Worcestershire sauce in recipes. A few drops does the job!


Time: two hours on high or 4 on low.
Ingredients:

• 650g chicken legs, or chicken thighs. You could use breast if you really want to, but in this economic climate I think legs and thighs work brilliantly for stews.
• Half a can of coconut milk.
• 1 cup chicken stock
• 1 lime, or lime juice.
• 1 table spoon lemon juice and 1 cider vinegar, or half a cup of white wine, and reduce to half in the frying pan.
• 2 table spoons canned tomato.
• 1 table spoon tomato paste.
• 1 teaspoon fresh coriander + 1 table spoon dried (the dried stuff is milder tasting. I didn't want this meal to be totally coriander-y, but if you like add two teaspoon fresh)
• 2 teaspoons paprika
• 2 tablespoons sugar.
• 3 garlic cloves, crushed and chopped fine
• half an onion, chopped fine
• an inch of fresh ginger, chopped fine.
• 1 peri-peri pepper (optional, if you like heat)
• 2 bay leaves
• freshly grated black pepper
• 1 red sweet pepper
• 2 plantains.

Method:

Fry up the onions and garlic, add the ginger and tip into slow cooker. Brown the chicken, then add to the slow cooker too. Add all other ingredients except the plantain* (see note below) and sweet pepper. 

Switch the slow cooker on high, and leave for half the cooking time (1 hour if using high, 2 hours if using low). Then slice the red pepper into thin stripes and dice the plantain into 1 inch rounds and add both to the slow cooker. You could add them sooner, but they'll get mushy, so I like to add them just an hour before serving since the broth should be bubbling by then. Add lime juice, taste and add more brown sugar if necessary and serve with rice.

Edited: * If your plantains are extra firm, add them at the very beginning, at the bottom of the slow cooker so they get soft and sweet.

'Charmed' Leeks

I ♥ my dyslexia sometimes. I mis-read this recipe for creamed leeks and got really excited at the idea of finding a "power of three" leek recipe (presumably you need your two sisters to hold hands with you and read the recipe aloud for it to work? What was I was expecting?!), but since I don't use cream I decided that 'charmed' is actually a better word for this adaptation after all. Mr Umami - who is not allergy prone and loves dairy- loved this recipe so it passes the no allergy taste test. If you're not soy intolerant, you can use shop bought soya cream instead. For people with nut allergies, you can use hemp cream, the recipe for which is linked below.

Notes: If using cashew cream, cashews should be soaked before blending. I like to measure them out and soak them in the morning so they are ready when I come home.

Time: 15 minutes prep + half hour baking.
Quantity: serves four
Ingredients:

• 40 g Pure Dairy Free sunflower spread,
• 4 leeks, finely sliced
• 5 spring onions, chopped
• 5 sprigs thyme,
• 1 cup hemp cream or cashew cream + 1 tablespoon apple cider viengar and 2 tea spoon lemon juice + pinch of salt, I find that dairy cream has a slightly acid taste that is missing from soy and nut creams, so this help replicate that.
• 1 pack bacon
• Sprinkle of gluten free breadcrumbs (optional)

Instructions:
Chop up spring onions and leeks (I include the green tops) and place with butter in either a frying pan on medium heat to soften (5-10 mins) or in thermomix at 100C speed 2 for 10 mins. Chop up and fry bacon separately, then combine leeks and bacon in a baking dish and pour over the cashew or nut cream. Top with gluten free breadcrumbs, if using and bake for 20 minutes and then switch to grill and cook combo for the last ten to brown the breadcrumbs.

We had this with polenta and it was perfect.

Slow Cooker Pork and cabbage

I'm not a big cabbage fan but this comes out sweet and peppery, with no cabbage taste!

Time: 4 hours.
Portions: 4 portions.

Ingredients:

• 1.5kg pork shoulder or escalopes
• 1 rounded tsp black peppercorns, crushed with a pestle
• 1 tbsp sage leaves
• 3 tbsp olive oil
• 2 onions , chopped
• 1.5kg red cabbage , finely shredded
• 2 carrots, chopped
• 2 apples, peeled, cored and cut into eighths
• Apple juice + 1 table spoon apple cider vinegar (we used apple juice, and the cabbage gave the liquid plenty of red color)
• Dried apricots, a handfull.
• 2 table spoons brown sugar.

Instructions:

1. Pour a little olive oil on bottom of slow cooker, line with the chopped onions and carrot.
2. Brown the pork in a frying pan. 
3. Put all ingredients into slow cooker on top of the onions and carrots and pour in liquid. 
4. switch slow cooker on "high" for 4 hours.

We loved this, although the pepper was a little strong for Mr Umami. This goes really well with rice or polenta. If you have chestnuts this would go well too. 

Butternut Squash Risotto

In the first days of my allergy cooking life, I was overwhelmed by how many cooking cheats were no longer permissible for those weeknight evenings when the train is late. So many sauces and pre-made foods were now off limits, and cooking dinner went from something that was done in 30 minutes flat into an hour chore or longer. I needed tools.

The first thing I got was a bigger slow cooker and timer plug, but when I heard of the Thermomix I knew it was the answer I was looking for and started saving up for it. I got it last November and it's been a life saver on so many occasions since. The ability to make my own almond or rice milk, grind my own millet or qinoa flour is hugely reassuring  (not to mention cheaper) on days when I can't get down to the only health food store that sells the brands that do not contain some additive or other that I'm allergic to, and on lazy nights or days when I haven't had time or organisation to prep the slow cooker I can make soups, risottos or stews in that thirty minute mark. 

So, here are two versions of the same recipe, one for slow cooker -if you have two hours before eating time or an accommodating hubs/kid/housemate to prep it- and one for the thermomix for when you don't. 

A Note on wine: I've made both these recipes sans white wine, as I need to check the ingredient list to be sure they are casein free. In the UK there's only the co-op that lists their wine ingredients and sometimes I prefer to drink it at dinner than cook with it. Wine can be made using gluten, casein and milk indigents, and even blood and seafood, so don't let anyone tell you it's "in your head" if you think you're feeling poorly after drinking even expensive or organic wine.

Important: Always rinse rice thoroughly before using. Rice -and any naturally gluten free ingredient like millet, lentils, polenta, etc- can be packed in warehouses alongside barley, cous cous, nuts and bulgar wheat to name just a few allergens. If cooking for someone with allergies, place rice in a large bowl, fill with cool water, swirl around with your hand thoroughly to completely dislodge any residue then drain. Repeat at least twice then drain and leave to dry a bit in a fine colander or mesh strainer that's not been used for 'normal' (gluten containing) flour: the flour gets caught in between the cross hairs of the mesh.

A) Slow cooker recipe

Notes and Credits: Adapted from original recipe at Words to Eat By. 

Time: 2 hours.

Portion: 4 portions or two very generous ones!

Ingredients:

• 2 tea spoons dried sage leaves.
• 2 tablespoons olive oil
• 2 small onions, chopped fine.
• 1 cup well washed arborio rice
• 3.5 cups vegetable or chicken stock (or mix of both), 1 table spoon lemon juice and 1 of apple cider vinegar
• 3 cups peeled, seeded, and ½” cubed butternut squash
• kernels from 1 corn—link on how to remove them from cob 
• 2 tablespoons softened butter
• salt & pepper

Heat the olive oil in a frying pan over medium heat and sauté the onions until translucent and softened (3-5 minutes), add the rinsed and drained rice (it's ok if it's still a bit wet) and cook for a minute or two, stirring to coat each grain with oil, until the rice starts to pop a little in the pan (2-3 minutes should do it). Add the lemon juice, vinegar and half a cup of stock and cook until almost completely absorbed, another 5-6 minutes. Scrape contents of pan into the slow cooker, add the stock and cubed squash & corn, stir, cover, and cook on high for 2-2 ½ hours. 

Check after two hours; the liquid  should will be mostly absorbed while still having a rather "stew"ish texture and the rice will be al dente.  Stir to break up the squash, seson with salt and pepper and maybe a dash more lemon juice, switch slow cooker off and leave for five minutes for the rice to aborb the rest of the liquid.

B) Thermomix Recipe:

Credits: Adapted from original recipe on UK Thermomix.
Portions: as before.
Time: a little over 20 mins.
Ingredients:

• 2 tea spoons dried sage leaves.
• 30 olive oil
• 2 small onions, peeled
• 300 g butternut squash, peeled, seeds removed, cut into 3 cm chunks
• 250 well washed risotto rice
• kernels from 1 corn—link on how to remove them from cob 
• 540 g stock, or water with stock cube (chicken is best, or mix chicken and vegetable if not enough)
• 1 table spoons of lemon juice, 1 table spoon of apple cider vinegar
• salt and pepper
• 30 g butter plus enough to fry the sage leaves

1. Make up the stock
2. Add the oil, onions, and pumpkin or squash and chop 5 to 6 seconds/Speed 5 . The pumpkin should be in small pieces, not minced.
3. Cook 8 minutes/100°C/Speed 1.
4. Add the rice, lemon juice, vinegar, half the sage leaves and 40g of stock and cook 2 minutes/100°C/Speed Spoon/Reverse Blade direction.
5. Add the corn and rest of stock and cook 12 minutes/100°C/Speed Spoon/Reverse Blade direction.
6. Meanwhile fry the sage leaves gently in a knob of butter until crisp.
7. Add the 30g butter and cook  2 minutes/100°C/ Speed Spoon/Reverse Blade direction.
8. Check the rice for “doneness” and if necessary cook another minute, or if too dry add some more stock or water. It should be quite ‘soupy’ at this stage as it absorbs the liquid as it settles.
9. Turn into a bowl, add the seasoning to taste.  Mix and serve immediately with the fried sage leaves on top.

This comes out quite sweet and very comforting. We ate ours with jammon on the side. This would also be nice with chicken or porcini mushrooms. 

Raw Hemp Cream Recipe

I favour hemp milk because of the essential fatty acids (omegas 3,6 and 9) and for it's high protein content compared to rice milk. Nut milks also share this benefit (especially almond milk) but I don't like to eat nuts too often in case I develop an allergy to that too. 'Try and keep things varied' is my best advice if you know that you're allergy prone, and don't over-consume any superfoods or supplements thinking 'more' will make you healthier. It seems many diet books today support mulitple portions a day of either a certain food (soy, acai berry, hemp), food group (protein, fibre) or supplement (fish oil, co-enzyme Q10). It sells because it's simple and catchy, but healthy it is not.
For myself, I tend to alternate between home-made hemp milk, sunflower seed milk, Quirky Cooking's Rice-Almond milk and commercially bought Rice Dream with Calcium.

Notes and credits: I've adapted the recipe from Brynna's Vegan Feast for the thermomix, and to make a smaller quantity since 3 cups seemed like a lot for most of my needs and raw milk doesn't last long in the fridge. I'm on the lookout for a non-raw version so there may be updates to this that involve cooking times.

Yield: 1.5 cups

• 1.5 cups boiled water
• 1/4 cup shelled hemp seeds
• 1 tablespoon sugar
• pinch of salt

Equipment:

• Thermomix or high power blender
• Nut milk bag. I get these from Chinese grocery shop 3 to a pound!
• 1 jug

Place the shelled hemp seeds in the blender, and blend on speed 8 for about 2 minutes, then speed 9 for 2 minutes. Add Sugar and salt and blend on speed 4 until dissolved. Open the lid of the thermomix or blender and allow the mixture to cool a little, then place the milk bag into the jug and pour the milk into the milk to strain.

See also: Bryanna's blog: Vegan Kitchen Fest for cool things to do with hemp milk.

Gluten Free, Dairy Free Irish Soda Bread

The BBC website used to have a great recipe for this staple, which seems to have since disappeared. I hate when this happens, and I also hate when I know I have this most basic gluten free recipe somewhere in my library of recipe books but can't find it. So I went to the experts.

Notes and credits: The recipe below is adapted from 'Soda bread as it's really made in Ireland' with inspiration for modifications taken from Karina, Gluten Free Goddess. She uses her own flour mix and two eggs, while I use Doves Gluten free flour and a mix of egg, ground flax seeds and no oil to cut down on cholesterol. A no egg version can be made by doubling the amount of flax seeds and adding a dash more liquid. I will try the oil and cutting down on milk next time as I think mine took too long in the oven due to the mixture being too "wet", although the final product looks and tastes perfect.

Time: It took about 50-55 minutes I think before it was ready to eat. I'd say preparation took about 10.

Oven temp: 220 degrees C. Switch it on now before you read on.

Things to know before you start: Don't spend too long getting this dough into the oven. Once the milk is added to the flour the bicarb will start to raise, so if you stop halfway to watch the video at the bottom, or answer the phone, you'll wind up with something quite airy and cakey instead of dense and rustic. If you're unsure how the dough should look, scroll down and load the youtube video now.

Dry Ingredients:

• 450g Doves Gluten Free White Bread Flour
• 3 teaspoons sugar (don't panic! The bread won't be sweet: this is to compensate for the extra bicarb)
• 1 teaspoon salt
• 2 teaspoon bicarbonate of soda
• 1 teaspoon gluten free baking powder
• 1 tablespoon ground flax seeds. This substitutes an egg and adds fibre. 

Wet Ingredients:

• 300 ml dairy free milk (I used Quirky Cooking's Rice-Almond Milk Recipe for the thermomix)
• 1 tablespoon apple cider vinegar - this gives the milk a more buttermilk style taste.
• 1 egg.
• 1 tablespoon olive oil (light, if possible)

First, preheat oven to 220 degrees C. It's important that it's reached the correct temperature before the bread goes in.

Then, combine the dry ingredients first, then whisk the egg in a separate bowl and add it to the flour mixture. Add the apple cider to the milk and add this a little at a time and blend the mixture with a spoon. Doves Flour mixture absorbs more fluid than regular flour, so if you're using a different flour mix, use less and rely on the look of the dough to guide you. What you're aiming for is a mixture that's not quite as dry as to leave the sides of the bowl totally clean (like a scone mix would be), but not sticky either and definitely not sloppy like a normal bread mix. Here's showing you what the final mix should look like from the Irish Soda Bread as it's Made in Ireland page, because they rock!

Once that's done, flour the surface of your baking sheet and flour your hand too then tip out the dough and form into a smooth dome. Sprinkle the surface with more flour, then use a sharp knife to cut a cross figure across the top of the loaf. Not too deep. (again, see video. I will upload pics one day -hangs head in shame)

My oven isn't fan assisted and took around 40 minutes too cook. The bread should look golden brown.

See Also: This recipe from La Tartine Gourmande, which uses quinoa, millet and sweet rice flour, all of which can be made in the Thermomix. This would be more nutritious and higher in fibre, but the flour won't be as fine.