Recipe: Whole chicken shawarma from the slow cooker

In the slow cooker, adding the rub

Finished cooking, just put it on a plate.

Here is another family favourite. When we lived in The Netherlands we sometimes got Shawarma from the Shawarma take-away. In The Netherlands it is actually written differently: Shoarma. Either way, all of us loved it. Frequently we would get it with mushrooms and peppers added or things like that. There were quite some varieties possible in most of the take-aways. But since we moved the first time to the UK we haven't had it much anymore. When we lived in The Netherlands the last time somehow in the area where we lived then there were mainly döner take-aways there. So we hadn't had it in many years. So when I read about it again a few years ago I realised how long it had been ago since we had it and how initially we had all craved it and the kids had asked about it. At some point they asked me to make it myself. But I couldn't see myself buy one of these upright grills or how to actually make it. It looked very difficult from the way they made it in the take-aways. So I had forgotten about it altogether for years. Until a few years ago when I read about it. At that point it was described on how to make it as a roast in the oven. Of course that worked. But it didn't taste as great as I remembered it. So I started tweaking the recipe and read up on other sites about it and asked friends from the Middle East how they made this type of food. So slowly but carefully I ended up getting it better and better. But then I got lazy and found it too much effort to make a roast in the oven. I started reading a bit more and looked up whether I could make it in the slow cooker. I found that some had done it with good results. So I had to try of course. The first time was right away a great success. The whole house smelled wonderful and everyone was more than ready for dinner by dinner time, they had been smelling it all day long LOL. Since I have made it quite regularly and because we love it so much I felt I should share it with you. We usually eat it with pita breads, garlic sauce, lettuce, onions, tomatoes and cucumber. Not everyone eat all with it. I love the raw onions, my kids not so much :-)

Origin: Middle east

Just before eating

Difficulty: easy
Time: 8 hours
Serves: 6 
Traditional/GAPS/SCD legal, Primal

Equipment:

• Slow cooker

Ingredients:

• 1 whole chicken
• 6 tbsp extra virgin olive oil, divided
• 2 tsp cumin
• 2 tsp paprika
• 1 tsp allspice
• 3/4 tsp turmeric
• 1/2 tsp garlic powder
• 1/4 tsp cinnamon
• Pinch of cayenne
• Salt and black pepper
• 3 tbsp yoghurt
• juice of 1 lemon
• butter, chicken fat or such

Things to do ahead:
2 days ahead - thaw chicken in fridge
1 day ahead - start sourdough pita breads
1 day ahead - make garlic sauce

Directions:

• Grease the slow cooker with butter, chicken fat or such.
• Make a nice rub with all the spices, yoghurt and lemon juice. 
• After mixing it well, rub it all over the chicken, which you could cut in bits if you prefer. I usually keep it whole. 
• Put the chicken in the slow cooker and turn in on low for 8 hours. or 4 hours on high.

Possible substitutions:
dairy - coconut
butter - coconut, tallow, etc.

Ready to dig in

Martinmas soup

As we are following the Waldorf system of education we do pay some attention to the Waldorf festival. We like them as they have a basis in paganism as well, so we can make them quite earth friendly.
When we lived in The Netherlands it was celebrated quite widely. On the evening of 11 November all the children would go out with their lanterns and ring at peoples door, sing a Martinmas song and get sweets from the people.

Every year we make a Martinmas soup, as we hollow out a swede or 2 to make a lantern with it. ON the picture above you see the soup.
We always have roasted chestnuts with it as well and some sourdough buns to dip in the soup. In the time that we lived in The Netherlands it was quite a busy day because as soon as it got dark the children we coming round the houses, so there wasn't a lot of time to cook and eat.

Traditionally the soup with burn and chestnuts would be eaten before going out for the singing and bonfires. People would take scrap wood out and make bonfires. While watching the bonfires there would be waffles eaten as well. Just plain waffles, nothing serious. At some point in the future I will post a sourdough waffle recipe and link it here.
We make a little fire in our garden for these days. Where we live now nobody celebrates Martinmas, so we keep it very simple. As the children have already had their sweets at Halloween a few days before we don't give them any either.

Enjoy the soup.

Origin: Western Europe

Difficulty: easy

Time: 15 minutes preparation time & 30 minutes cooking time

Serves: 6

Traditional/GAPS/SCD legal, Primal, Paleo

Equipment:

• pan
• knives

Ingredients:

• 2 small swedes or 1 big swede
• 600 ml broth
• 1 bay leaf
• 1 teaspoon ground coriander
• 2 juniper berries
• salt
• pepper
• 1 leek
• 1 carrot
• cream (optional)

Directions:

• Put the broth with the swede, carrot, bay leaf, coriander and juniper berries in a pan and cook for about 20 minutes, until the swede is soft
• Remove the bay leaf and juniper berries.
• Add the leek and let it cook for another 10 minutes.
• Blend with a stick mixer.
• Taste and add salt and pepper to taste

In case you want to prepare the soup partially a day or 2 ahead you can do this by cooking the swede with the carrot and spices. Once the swede is cooked it won't get bitter anymore. Once you have cut it it tends to get a bit bitter when it is laying around for a bit. I try to cook swede as quickly as possible after cutting.

Fu yung hai

Here comes another family favourite. This time the recipe originated in China. I can't tell how close to the original this is though. In the deep dark past we would sometimes get some Chinese food from a Chinese take-away, back in the day when we still lived in The Netherlands. I was never a big fan of Chinese take-away as I never liked the oily flavour of most things. Though there was the odd Chinese restaurant that was really good. Usually those were serving foods from a particular ethnicity, such as Mongolian, which is really great food.

Often we would have Fu yung hai with our take-away. It was one of the dishes that was tasty. But as I learned more and more about healthy foods, I started wanting better versions of it. At first I tried to make it with a supermarket packet. It didn't do it for me, so I started experimenting with making it from scratch. The below is the result. Mind you I don't make it exactly the same every time. I still experiment with food, sometimes I do put grated carrots in there, sometimes I don't. Sometimes I put sweet pointy pepper in there, sometimes I don't. I don't really do quantities very well. I just do something, so you can totally divert from the quantities I have given here, those are what I used today, any other time it will likely be different. This recipe is flexible :-)

 The noodles

The mix of chicken, vegetables and eggs

The sweet and sour sauce

All of it together on a plate.

Origin:China

Difficulty: easy

Time: 45 minutes

Serves: 6

Traditional, Paleo*

Equipment:

• pans
• kitchen utensils.

Ingredients:

• 500 grams of chicken (pasture raised)
• 4 grated organic carrots
• 2 sliced organic sweet pointy pepper
• 2 large organic onions, in half rings
• 500 grams sliced organic mushrooms
• fish sauce
• shoyu
• ginger powder
• 1 organic garlic clove
• coconut oil
• 10 eggs
• 500 grams (home made) egg noodles or 500 grams courgette noodles (grated on the largest setting of the kitchen machine)
• raw honey
• raw apple cider vinegar
• organic tomato paste
• salt and pepper to taste

Things to do ahead:

• 1 day ahead: make the egg noodles
• 1 day ahead (optional): cut meat and vegetables
  
  

Directions:

• Cut the chicken in cubes, cut the vegetables.
• Put coconut oil in the pan, fry the chicken.
• Add the vegetables
• Add the spices, fish sauce and shoyu
• When all is nicely fried, add the eggs and let them cook until firm.
• During the above cook up the noodles until they are soft.
• For the sweet and sour sauce mix honey, apple cider vinegar and tomato paste until you have the taste you like.
• Put it on a plate and yum!

Enjoy!

* To make this a Paleo dish, substitute the egg noodles with courgette noodles.
It is possible to make this recipe GAPS legal. Omit the Shoyu and substitute the egg noodles with courgette noodles.

Lasagne

Difficulty: easy
Time: Oven 1 hour, slow cooker 4 to 7 hours
Serves: 6
Yield: 6 pieces 
Traditional/GAPS/SCD legal, Primal

Equipment:

• Oven or slow cooker
• Pan
• large oven safe bowl in case the oven is used

Ingredients:

• 1 kg beef mince or 500 gr pork mince and 500 gr beef mince
• butter, lard, tallow, beef drippings
• courgette
• onions
• mushrooms
• garlic
• passata
• grated cheese
• salt, peper, oregano

Things to do ahead:

• 1 day ahead thaw meat

Directions:

• Preheat the oven on 180C/350F, fan assisted on 160C, gas 4 when using the oven
• Clean and slice the courgette
• Cube the onions and set aside
• Slice the mushrooms and set aside
• Brown the beef in a pan in some butter, lard, tallow or beef drippings, add onions, mushrooms and garlic to the pan and fry with the meat until soft
• Add the passata and let it cook for a bit.
• Add salt, pepper and oregano to taste, keeping in mind that there will be courgette used in stead of the traditional lasagna sheets, which means that the sauce may need a bit more salt and pepper
• Spoon some of the sauce into the bowl or slow cooker crock, top with a layer of sliced courgette, again a layer of sauce, topped with a layer of courgette, until the sauce and the courgette are all done, finishing with a layer of sauce.
• Top with grated cheese.
• When using the oven put the bowl in the oven for about 35 to 45 minutes, keep an eye on it by the time you reach the 35 minutes mark.
• When using the slow cooker, put it in for 6 hours on low or 3 hours on high.
• Buon apetito!

Possible substitutions:

1. butter - coconut, tallow, lard, beef drippings

2. cheese - omit or use a bechamel sauce