Tag Archives: beverly le blanc

Gluten-Free & Dairy-Free Asian-Style Poached Chicken & Pak Choi – in a Slow Cooker

Bev's Slow Cooker chicken

Recently I worked with Beverly le Blanc on her brilliant new book, I Love My Slow Cooker, which was published last month. She very kindly gave me one of the slow cookers she’d bought to do all the testing and didn’t need any longer (many thanks, Bev!!) so I’ve been having a lovely time trying out lots of the recipes from her book. My mother didn’t have a slow cooker, and I’d never tried one before, so it was all new to me. But oh wow, are slow cookers great!

The back of I Love My Slow Cooker says “Discover how your slow cooker can transform your life in the kitchen from a frantic, stressful time into a wonderfully calm one”. Sounds like a big claim, doesn’t it? Well I wrote that so now I need to back up my words! Trust me, though, it’s true! I work full-time and my husband stays at home (doing cartoons for The Guardian), so he collects Zoё from school and makes her evening meal for her. For me, one of the fantastic things about the slow cooker is that I can quickly put a recipe together in the cooker before I leave the house in the morning, and by dinner time it can be ready and waiting for Peter to dish up for her. It’s easy to make stews and casseroles that are healthy and full of delicious flavours, that warm Zoё up in this cold weather and give her a lovely comforting meal. The slow cooker can then keep the meal warm until I get home from work and Peter and I tuck in. Great. Truly great. But then you’ve probably heard that sort of story from lots of people…

What you probably haven’t heard is how slow cookers are wonderful for making a whole variety of dishes. Yes, of course, soups, stews and sauces. They’re great, too, for cheap cuts of meat (which you can cook for numerous hours until meltingly tender) and dried beans (which you can leave to bubble away without worrying about them going mushy). But they’re also brilliant for cooking fish. Whether you’re cooking a fish stew fairly quickly, or cooking something like squid on a low heat over several hours, you’ll find that the fish cooks perfectly and doesn’t overcook. And what’s more, the slow, gentle, steam cooking can create superb puddings, too. No need to mess about doing a bain-marie method – you can just put it in a slow cooker.

I have some firm favourites already from this book. And one of them is this Asian-Style Poached Chicken & Pak Choi. I’ve adapted the recipe slightly so that it’s completely gluten-free and dairy-free. But basically, you put a whole chicken in the slow cooker, add the Asian-style ingredients, and 4 hours later it’s bubbling away, ready to be served. I serve it with coconut rice because Zoё loves that (I do equal parts coconut milk and water and a few coriander leaves in at the end) and often add more veggies to the pot. It’s a lovely family meal but it also gets lots of oohs and aahs when people come round.

gluten-free, dairy-free, egg-free, nut-free, seed-free, citrus-free

Serves 4–6     Preparation time 10 minutes     Cooking time 4 hours

Ingredients:

  • a few coriander sprigs, with crushed stalks, plus extra leaves to serve
  • 2 onions, 1 halved and 1 sliced
  • 1 oven-ready chicken, about 1.5kg/3lb 5oz, any fat in the cavity removed
  • 600ml/21fl oz/scant 2½ cups gluten-free and dairy-free chicken stock, boiling, plus extra if needed
  • 125ml/4fl oz/½ cup tamari soy sauce, plus extra to taste
  • 4 tbsp rice wine
  • 4 garlic cloves, sliced
  • 2.5cm/1in piece of galangal or ginger, sliced
  • 1 dried red Thai chilli, deseeded if you like
  • 2 spring onions, thinly sliced
  • 2 pak choi, quartered
  • ground Szechuan pepper or freshly ground black pepper
  • cooked long-grain rice, to serve
  1. Put an upturned heatproof saucer in the slow cooker. (Check that the chicken will be able to sit on top of the saucer with the cooker lid in place.) Preheat the covered cooker on HIGH.
  2. Put the coriander and halved onion in the chicken’s cavity and season with pepper. Secure the opening with wooden cocktail sticks. Put the chicken in the cooker, breast-side down, then pour over the stock, tamari  and rice wine. Add extra stock to fill the container, if necessary, leaving a 2.5cm/1in gap at the top of the pot. The chicken will not be completely covered with liquid. Push the sliced onion, garlic, galangal and chilli into the liquid.
  3. Cover the cooker with the lid. Cook on HIGH for 3¾ hours until the juices from the chicken run clear when the thickest part of the meat is pierced with the tip of a sharp knife or skewer. Remove the chicken from the cooker, wrap in foil and leave to rest for about 10 minutes. Meanwhile, put the spring onions and pak choi in the cooker, re-cover and cook for a further 20 minutes until the pak choi is tender. Remove the pak choi from the cooker, and wrap in the foil with the chicken.
  4. Pour the cooking liquid into a saucepan and bring to the boil, then boil vigorously for at least 3 minutes until reduced. Add a little more tamari and pepper, if you like. Remove the skin from the chicken and carve. Strain the cooking liquid, discarding the solids. Sprinkle the chicken with coriander and serve with the cooking liquid, pak choi and rice.

Gluten-Free & Dairy-Free Japanese Hotpot Soup


This wonderfully delicious recipe is from Beverly le Blanc’s new book, The Big Book of Soups. This book is literally brimming with an incredible variety of soups for all seasons and all occasions – whether you’re looking for a light soup for lunch outdoors on a summer’s day, or a thick, creamy, comfort-soup for when the weather turns cold and rainy.

I love this soup because it tastes great, and is full of nutrient-dense ingredients. Watercress is a true superfood – containing more than 15 vitamins and minerals, including more calcium than milk, more vitamin C than an orange and more iron than spinach! Shiitake mushrooms have been used as both food and medicine in Asia for thousands of years and is currently used in Japan to treat many conditions, including chronic fatigue syndrome. And kombu (in the dashi) is packed with minerals and phytonutrients that help detoxify your body and relieve many ailments.

You can either make dashi yourself (see below for the recipe) or you can buy it ready-made from Japanese stores or from the internet. Just in case you need some instructions because they might only be in Japanese(!) you normally dissolve 2 teaspoons powder in 1.25l/44fl oz/5 cups water. You can get vegetarian versions, made without bonito (fish flakes). This recipes also uses another very Japanese ingredient, daikon, which is a long white crunchy vegetable from the radish family, with a light, peppery punch similar to watercress.

PREPARATION TIME 20 minutes, plus making the dashi     COOKING TIME 30 minutes     MAKES about 1.25l/44fl oz/5 cups

Ingredients:

  • 400g/14oz watercress, any thick stalks or yellow leaves removed
  • 280g/10oz thin rice noodles
  • 2l/70fl oz/8 cups Dashi (see below) or prepared instant dashi
  • 10cm/4in piece of daikon, peeled and finely grated
  • 1 red chilli, deseeded and thinly sliced
  • 750g/1lb 10oz salmon fillet, small bones removed, and fish cut across the grain into 1cm/½in thick slices
  • 12 shiitake mushroom caps
  • 280g/10oz firm tofu, drained and cut into 12 cubes
  • 200g/7oz enoki mushrooms, stalks trimmed
  • salt
  • tamari soy sauce, to serve

To make Dashi:

  • 25cm/10in piece of dried kombu
  • 10g/¼oz/²⁄³ cup bonito flakes
  1. To make the Dashi, put the kombu and 1.4l/48fl oz/5½ cups water in a saucepan and leave to soak for 30 minutes.
  2. Bring to the boil, uncovered. As soon as it boils, skim the surface, then add the bonito flakes. Skim the surface again, if necessary. Reduce the heat and simmer, uncovered, for 10 minutes.
  3. Strain the dashi into a large bowl and use immediately. Alternatively, leave to cool, then store in the fridge for up to 2 days. Freezing isn’t recommended for more than 2 weeks as it will lose much of its flavour.
  4. (To make Vegetarian Dashi omit the bonito (fish) flakes in the above recipe. Instead soak 8 dried shiitake mushrooms in 1.4l/48fl oz/5½ cups hot water for at least 30 minutes. Put the mushrooms and the soaking liquid in a saucepan. Add the kombu and leave to soak for 30 minutes. Slowly bring to the boil, uncovered. As soon as it boils, skim the surface, then reduce the heat and simmer, uncovered, for 10 minutes. Strain through a muslin-lined sieve, and use the dashi as above.)
  5. To make the soup, bring a saucepan of lightly salted water to the boil, and bring another saucepan of unsalted water to the boil. Boil the watercress in the salted water just until the leaves wilt, which will be almost instantly. Drain and immediately rinse under cold running water, then drain again and set aside. Meanwhile, boil the rice noodles in the unsalted water for 6–8 minutes, or according to the packet instructions, until tender. Drain and immediately rinse under cold running water and set aside.
  6. Put the dashi in a saucepan, cover and bring to just below the boil. Meanwhile, mix together the daikon and chilli in a small bowl and set aside. Just before the dashi boils, reduce the heat to low, add the salmon and shiitake mushrooms and simmer for 5 minutes or until the salmon is cooked to your liking. One minute before the end of the cooking, add the tofu and enoki mushrooms and simmer until the enoki are tender. Season with salt.
  7. Divide the noodles into bowls and top with the salmon. Use a slotted spoon to transfer the watercress, mushrooms and tofu into the bowls. Ladle the dashi over them and serve immediately with small bowls of tamari soy sauce and the daikon and chilli mixture on the side.