The Best Gluten-Free Chicken Schnitzel

The Best Gluten-Free Chicken Schnitzel is made with seasoned almond flour and is a 10 minute wonder meal.

overhead view of Plate of Gluten-Free Chicken Schnitzel with coleslaw and lemon

Chicken Schnitzel is definitely my favourite weeknight meal at the moment. I am having it every other night and I can’t see I will ever get tired of it. It’s crisp on the outside with the chicken perfectly juicy on the inside. This recipe is also super quick with limited ingredients and just happens to fit in nicely with the Whole30 which I’m currently in another round of. There are no breadcrumbs needed in this recipe as the almond flour crisps up deliciously in the pan without being too crunchy or nutty.

close up of Gluten-Free Chicken Schnitzel with coleslaw and lemon

Almond flour is my secret weapon in making the best gluten-free Chicken Schnitzel. It’s actually not that easy to get hold of though so do check if you’re ordering it online that it is actually the finely milled almond flour that you are buying. Quite often you’ll find ground almonds are packaged up as almond flour but that’s not what you’re looking for here. The almond flour you want is white, powdery and well, flour-like.

You will be using the almond flour exactly the same way you would if you were coating with regular flour. Your chicken is bashed gently out to an even thickness with a meat mallet, then dipped in beaten egg and then finally dredged through the seasoned almond flour. Season the flour well so that the crisp coating is ultra flavourful. The chicken is then pan-fried for three minutes each side and before you can google the correct spelling for schnitzel, dinner is done.

Plate of Gluten-Free Chicken Schnitzel with coleslaw and lemon

I love to serve the best gluten-free Chicken Schnitzel with a quick homemade coleslaw. I haven’t included an exact recipe below as you can use whatever veg you happen to have in the fridge to make it. I feel I have hit the jackpot though if I have carrots, red cabbage and fennel in. I just throw them into the food processor fixed with the grater attachment and mix the shredded veg with some mayo (I often don’t put onions in as they need to be sliced by hand and frankly I can’t be bothered). If I’m feeling really decadent I’ll sauté up some new potatoes but really that’s fancy-talk as the dish doesn’t need it. But whatever you do, don’t forget the squeeze of fresh lemon. It’s essential.

Plate of Gluten-Free Chicken Schnitzel with coleslaw and lemon

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If you make the Best Gluten-Free Chicken Schnitzel then please leave a comment below and/or give the recipe a rating. If you then go on to use this recipe as a launch pad for your own creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your variations of my recipes.

Print Recipe
The Best Gluten-Free Chicken Schnitzel
The Best Gluten-Free Chicken Schnitzel is made with seasoned almond flour and is a 10 minute wonder meal.
overhead view of Plate of Gluten-Free Chicken Schnitzel with coleslaw and lemon
Course Main Dish
Cuisine British
Keyword chicken
Prep Time 4 minutes
Cook Time 6 minutes
Servings
1
Ingredients
  • 1 tablespoon ghee
  • 45 g almond flour
  • ½ teaspoon smoked sweet paprika
  • ¼ teaspoon onion granules
  • ¼ teaspoon garlic powder
  • ¼ teaspoon mustard powder
  • ¼ teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1 egg
  • 1 chicken breast
Course Main Dish
Cuisine British
Keyword chicken
Prep Time 4 minutes
Cook Time 6 minutes
Servings
1
Ingredients
  • 1 tablespoon ghee
  • 45 g almond flour
  • ½ teaspoon smoked sweet paprika
  • ¼ teaspoon onion granules
  • ¼ teaspoon garlic powder
  • ¼ teaspoon mustard powder
  • ¼ teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1 egg
  • 1 chicken breast
overhead view of Plate of Gluten-Free Chicken Schnitzel with coleslaw and lemon
Instructions
  1. Melt the ghee in a large flat bottomed saucepan or cast iron pan and turn to a medium-low heat.
  2. Whisk together the almond flour with the paprika, onion granules, garlic powder, mustard powder, salt and pepper and sprinkle evenly onto a plate.
  3. Break the egg into a medium sized bowl and whisk lightly.
  4. Batter the chicken breast gently to an even 1 inch thickness, then dip first into the egg, then once fully coated dredge through the almond flour so it’s coated well on both sides.
  5. Carefully place the chicken into the pan and cook for 3 minutes each side until golden.
  6. Remove the chicken from the pan, cut into even strips and serve with homemade coleslaw.
Recipe Notes

*you can use olive oil but I like the flavour of ghee the best.

SHOP THE RECIPE

It’s the almond flour in this recipe which really makes this chicken dish a hit. Perfectly milled almond flour is not easy to find but I buy RealFoodSource Certified Organic Extra Fine High Protein Almond Flour (1KG) from Amazon and I love it. It panics me when my bag is starting to look empty as I use it all the time, in sauces, in cakes, energy balls and of course my beloved Gluten-Free Chicken Schnitzel. I find my bag of almond flour absolutely essential to my Whole 30.

If you get a proper meat mallet you’ll be surprised how often you use it. Not just for meat but for bashing up biscuits, praline, the list goes on. Do your rolling pin a favour and get a proper basher. I like the OXO Good Grips Meat Tenderiser.

Ghee is my new favourite ingredient and if I don’t have time to make it myself I go with Ghee Easy Organic Ghee, 850 g. Ghee is great as it has a high smoking point so gets lovely flavour into your dishes without any risk of burning like regular butter.

One of my very favourite saucepans is my cast iron skillet pan and it is what I use for making this Gluten-Free Chicken Schnitzel. I originally asked Luke to get me this for Christmas a couple of years ago as I was keen on an implement that could be easily transferred from hob to oven and this is ideal. I use it a lot for cooking whole chicken breasts, by searing the chicken on in the skillet on the hob and then finishing off for 10 minutes in the oven. It’s now invaluable to me and the pan I have is the Staub Dust 40510-617-0 Frypan with cast iron handle, cast iron, black, 26 cm which I love love love.

This post is not sponsored but the images above are affiliate links which means if you decide you want to use these link to make your purchases then Amazon gives me a small commission at no cost to you whatsoever. I will only recommend products I use in my kitchen and love. To learn more about how the data processing works when using these Amazon affiliate links then please visit my privacy policy page.

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Feta Pistachio Mint Pesto

Feta Pistachio Mint Pesto is beautifully bright, fresh and creamy. Ideal as a drizzle over grilled meat or roasted veggies.

overhead shot of a bowl of Feta Pistachio Mint Pesto

My season of revisiting classic recipes from the blog continues with this Feta Pistachio Mint Pesto. I have no doubt that this pesto completely passed you by even if you have been reading my witterings here from its early incarnations. Remember Stroud Green Larder? Yes, that was my original name for my business when I began it five years ago which fitted well with my market stall which was based in Stroud Green, North London but alienated all my blog followers, especially those to whom Stroud Green was a pretty random name. I’m not even sure the majority of Londoners necessarily know of Stroud Green, the little stretch between Finsbury Park and Crouch End.

overhead shot of ingredients of Feta Pistachio Mint Pesto in the mixer

Sometimes when I’m feeling especially reflective I wonder if From The Larder is even the best choice of name, a name which I really fought to get, especially since my market stall is focused more on the cake side of things. Although I can’t let myself go too far down that road since I’ve come this far with it and I’m not about to change everything again, it was challenging enough changing the name of my blog and business the first time.

overhead shot of ingredients of Feta Pistachio Mint Pesto in the mixer

So, this Feta Pistachio Mint Pesto, if you’re still with me, was originally developed as an accompaniment to a roasted butternut squash mash recipe where this pesto was drizzled liberally over the top. That dish was out of this world but I could never get the photographs right, it looked like some big old gory mess. Then this pesto soon broke out into a life of its own in my kitchen as I started to accompany it with everything. Drizzled over lamb chops, roasted potatoes or used as the base in this Simple Brown Rice Salad with Pesto Vinaigrette. It became one of my weeknight mainstays and yet was buried within my blog in unsightly photos and an early post which was largely ignored.

overhead shot of ingredients of Feta Pistachio Mint Pesto in the mixer

Therefore I am pretty sure I am introducing this Feta Pistachio Mint Pesto as if it were the first time. It is a bright and fresh pesto with so many layers of flavour. The feta and pistachio give a fresh creaminess and sweet savouriness to the proceedings whilst the mint provides lovely bite with a zing of lemon to bring everything into harmony. I make it with the best feta I can find, there is a great feta and olive guy at Ally Pally farmers’ market, and fresh garden mint.

side shot of a bowl of Feta Pistachio Mint Pesto

Print Recipe
Feta Pistachio Mint Pesto
Feta Pistachio Mint Pesto is beautifully bright, fresh and creamy. Ideal as a drizzle over grilled meat or roasted veggies.
overhead shot of a bowl of Feta Pistachio Mint Pesto
Course Main Dish
Cuisine British
Keyword pesto
Prep Time 10 minutes
Servings
6-8 people
Ingredients
  • 80 g shelled roasted salted pistachios
  • 30 g fresh mint* leaves removed from stalks
  • 15 g parsley including stalks
  • 1 clove garlic
  • 80 g feta
  • Juice of ½ lemon
  • black pepper
  • 150 ml extra virgin olive oil
Course Main Dish
Cuisine British
Keyword pesto
Prep Time 10 minutes
Servings
6-8 people
Ingredients
  • 80 g shelled roasted salted pistachios
  • 30 g fresh mint* leaves removed from stalks
  • 15 g parsley including stalks
  • 1 clove garlic
  • 80 g feta
  • Juice of ½ lemon
  • black pepper
  • 150 ml extra virgin olive oil
overhead shot of a bowl of Feta Pistachio Mint Pesto
Instructions
  1. Place the pistachios in a food processor and blitz until finely ground.
  2. Add the mint, parsley and garlic and blitz again until chopped very finely.
  3. Scoop the feta into the food processor, squeeze in the lemon, and grind in some black pepper then whizz up again so that all the ingredients come together to form a thick paste.
  4. Then with the food processor still on, stream in the olive oil slowly so that it incorporates into the paste and forms a smooth pesto.

SHOP THE RECIPE

I would be nowhere without my Magimix 4200XL Food Processor – Satin which I bought when I was so jealous of everyone making their own houmous and pestos. That was easily over ten years ago and I use it nearly every day for all manner of kitchen jobs like whipping up dips, nut butters and flours, making breadcrumbs and of course for houmous and pesto. The Magixmix is an impressive piece of kit which even survived being dropped when we moved into our house (although it did have to have the motor replaced but that wasn’t too expensive). I put all the attachments in the dishwasher and they come out brilliantly clean but it also gives just great results. I love my Magimix and along with my Kitchenaid is the piece of equipment I use most often in my kitchen.

The links above are affiliate links so if you decide to buy anything using the links given then I will get a small commission from Amazon at no cost to you. To learn more about how the data processing works when using these Amazon affiliate links then please visit my privacy policy page.

If you like this recipe then you may like…

Simple Brown Rice Salad with Pesto Vinaigrette

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Homemade Smoky Fajita Seasoning Paste

Sriracha Honey Beef Stir Fry

Sriracha Honey Beef Stir Fry is the easiest gluten-free dinner, stuffed with veggies and packed with flavour.

Sriracha Honey Beef Stir Fry in a bowl on a table with chopsticks

Most nights I eat my dinner at 5pm with Cole. Not everyday though as sometimes he has dinner at nursery, other times I want to eat later on with Luke when he gets home or maybe I just want something a little more grown up or spicy for dinner. I am sure I have bored you all senseless on how trying I am finding our bedtime routine these days. It takes hours to get both Cole and Beau settled down for the night. Just when one has fallen asleep, the other wakes up and I have to begin all over again. It’s so frustrating. When the ordeal is over I crawl back downstairs exhausted but desperate to have some time to myself. At this point I really don’t want to start slogging away at the stove. I want to be on the sofa, Billy Buddy snoozing next to me, watching Queer Eye and stuffing my face with food.

So I’ve developed a handful of 10 minute easy gluten-free dinners that means I can spend as little time in the kitchen and as much time on my derriere as possible until I have to hit the hay at 9.30. Yes, I am indeed living quite the life at the moment.

Sriracha Honey Beef Stir Fry in a bowl on a table

This Sriracha Honey Beef Stir Fry has so far been one of my favourite easy dinners yet. It’s spicy, sweet and full of energy boosting protein and loads of veg. This gluten-free dinner has three main components, beef mince, which is ultra quick to fry, one of those stir-fry veg bags from the supermarket and a 30 second sriracha honey sauce to pull them both together.

A bowl of vegetable stir fry mix

It has taken a lot of strength for me to admit defeat and buy one of these stir-fry veg bags as I prefer to prepare all my vegetables from scratch but my time is precious at the moment and I’m succumbing to shortcuts. The key to using these pre-prepared veg bags is to make sure all the vegetables are evenly cut. I often find I have to trim the broccoli up a bit and slimline the onion slices so everything is cooked evenly. I also pimped mine up by adding some sliced red and yellow pepper to my veg mix as I just can’t let it lie. All the mixes are different though depending on the supermarket so you might be fine with yours just the way it is.

The other tip to this easy gluten-free dinner is to use really good beef mince, you just can’t cut corners here. I have made this with beef mince from my local butcher, then made again with an organic beef mince from the supermarket. There was no comparison, the mince from the butcher was so much more superior (and cheaper!). The meat from the supermarket completely changed the dish since the mince was so watery. Instead of the sriracha honey sauce silkily coating the meat and vegetables, it pooled thinly in the bottom of the pan and a lot of the flavour was lost. So please, use good beef mince.

Sriracha Honey Sauce in a bowl with a whisk

The Sriracha honey sauce is the best bit and uses just four ingredients, sriracha, honey, coconut aminos (or tamari) and sesame oil. It’s so good and gives an otherwise hum drum stir fry an incredible punchy flavour.

I can make this dinner in 10 minutes from start to finish and choose to have it on the nights when I don’t want carbs as they are not missed at all here. By all means though serve this bad boy with rice if you want to. If you add the carbs it will go further but dinner will take a smidge longer as you wait for the rice to cook.

Sriracha Honey Beef Stir Fry in a bowl on a table with chopsticks

Print Recipe
Sriracha Honey Beef Stir Fry
Sriracha Honey Beef Stir Fry is an easy gluten-free dinner, stuffed with veggies and packed with flavour.
Sriracha Honey Beef Stir Fry in a bowl on a table with chopsticks
Course Main Dish
Cuisine British
Keyword beef
Prep Time 5 minutes
Cook Time 10 minutes
Servings
2-4 people
Ingredients
  • 1 tablespoon olive oil
  • 400 g beef mince
  • 1 teaspoon garlic granules
  • ½ teaspoon salt
  • 450 g crunchy vegetable stir fry mix
  • 2 tablespoons sriracha
  • 2 tablespoons honey
  • 2 tablespoons coconut aminos or tamari
  • 1 tablespoon sesame oil
  • 2 teaspoons furikake optional but tasty and adds crunch
Course Main Dish
Cuisine British
Keyword beef
Prep Time 5 minutes
Cook Time 10 minutes
Servings
2-4 people
Ingredients
  • 1 tablespoon olive oil
  • 400 g beef mince
  • 1 teaspoon garlic granules
  • ½ teaspoon salt
  • 450 g crunchy vegetable stir fry mix
  • 2 tablespoons sriracha
  • 2 tablespoons honey
  • 2 tablespoons coconut aminos or tamari
  • 1 tablespoon sesame oil
  • 2 teaspoons furikake optional but tasty and adds crunch
Sriracha Honey Beef Stir Fry in a bowl on a table with chopsticks
Instructions
  1. Heat the olive oil in a large flat bottomed sauce pan or wok.
  2. Add the beef mince, breaking it up into small pieces then sprinkle over the garlic granules and the pinch of salt. Continue frying for about 4-5 minutes until the beef mince has browned.
  3. Meanwhile whisk together the sriracha, honey, coconut aminos and sesame oil and set aside for a moment.
  4. Add the vegetable stir fry mix and cook on high heat for 5 minutes until the vegetables are just passed crunchy. Then pour over the sriracha honey sauce.
  5. Stir everything together for a minute or so then remove from the heat and sprinkle over the furikake before serving.
Recipe Notes

Serve with or without rice, depending on your mood for carbs.

SHOP THE RECIPE

Coconut aminos is a larder staple for me which is a gluten-free and soy-free alternative to soy sauce. I personally prefer the taste of coconut aminos to tamari (which is gluten-free but does contain soy) but it is a little pricier. The brand of coconut aminos I love is Cocofina Organic Coconut Amino – Alternative to Soy Sauce 250ml which has a delicious flavour and is what I used in this recipe.

Some of the links above are affiliate links so if you decide to buy your flour using the link then I will get a small commission from Amazon at no cost to you. To learn more about how the data processing works when using these Amazon affiliate links then please visit my privacy policy page.

If you like this recipe then you may like…

Lemon Honey and Sesame Chicken

Lemon, Honey and Sesame Chicken

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Orange, Ginger and Sesame Chicken

Lemon, Honey and Sesame Chicken

Lemon, Honey and Sesame Chicken is deliciously tender with a sticky crunchy coating. A quick weeknight staple which is a million times better than a takeaway.

Lemon, Honey and Sesame Chicken

Valentines Day means Chinese to us. There have only been a couple of times where we have bothered booking somewhere smart and fancy, but set menus, surrounded by other couples don’t really signify romance to me. On Valentines Day you will either find us holed up in Chinatown where you can always get a table, a huge dinner and unobtrusive service or at home cooking a banquet together where the emphasis is not on the end result but the act of cooking as a couple.

Lemon, Honey and Sesame Chicken

In fact one of my most memorable Valentines nights was when we decided to cook ourselves a night out in Chinatown. We mixed over-the-top cocktails that insisted upon using every alcoholic drink in our cabinet and was tantalisingly aqua marine with umbrellas and glace cherries. We drank these far too quickly whilst pouring over Chinese cookbooks and making a royal mess as well as sesame prawn toasts, char siu pork, egg fried rice and broccoli in oyster sauce. We finished with the requisite deep fried bananas, which always ensures a blistered tongue, and vanilla ice cream which melted as soon as it hit the bananas.

Lemon, Honey and Sesame Chicken

Spending hours in the kitchen isn’t as fun as it normally is at the moment with my increasing bump getting in the way of the kitchen counter, my lower back threatening to give out at any minute and bending down to get my bottom kitchen cabinets requiring about five minutes of recuperation time. So, we need to make haste with our Valentines preparations and there is no quicker and more delicious Chinese dish to make at home than this Lemon, Honey and Sesame Chicken. It’s a meal that I can happily make for the two of us, or if Luke is away then just me on my lonesome, it really is that little bother. Not to mention it tastes a million times better than the bland and greasy MSG filled takeaway at the end of the phone.

Lemon, Honey and Sesame Chicken

Print Recipe
Lemon, Honey and Sesame Chicken
Lemon, Honey and Sesame Chicken is deliciously tender with a sticky crunchy coating. A quick weeknight staple which is a million times better than a takeaway.
Lemon, Honey and Sesame Chicken
Course Main Dish
Cuisine British
Keyword chicken
Prep Time 10 minutes
Cook Time 15 minutes
Servings
4 people (or 2 with plenty of yummy leftovers so you can have cold Chinese the next morning)
Ingredients
  • 4 boneless chicken thighs with skin diced (or 3 chicken breasts)
  • 1 lemon
  • 3 tablespoons cornflour
  • 1 teaspoon Chinese five-spice powder
  • ¼ teaspoon garlic powder
  • ½ teaspoon salt
  • 2 tablespoons coconut oil
  • 2 tablespoons honey
  • 1 tablespoon coconut aminos or tamari
  • 3 tablespoons sesame seeds
Course Main Dish
Cuisine British
Keyword chicken
Prep Time 10 minutes
Cook Time 15 minutes
Servings
4 people (or 2 with plenty of yummy leftovers so you can have cold Chinese the next morning)
Ingredients
  • 4 boneless chicken thighs with skin diced (or 3 chicken breasts)
  • 1 lemon
  • 3 tablespoons cornflour
  • 1 teaspoon Chinese five-spice powder
  • ¼ teaspoon garlic powder
  • ½ teaspoon salt
  • 2 tablespoons coconut oil
  • 2 tablespoons honey
  • 1 tablespoon coconut aminos or tamari
  • 3 tablespoons sesame seeds
Lemon, Honey and Sesame Chicken
Instructions
  1. Place the cornflour, five-spice, garlic powder, zest of the lemon and salt in a bowl and whisk together until evenly mixed.
  2. Toss the diced chicken into the cornflour mixture until thoroughly coated.
  3. Heat up the coconut oil in a large wide bottomed saucepan or wok until hot then add the chicken, cooking on a medium to hot temperature until crispy and cooked through.
  4. Remove the chicken from the pan and set aside.
  5. Whisk the honey, coconut aminos and juice from half of the lemon together until combined then pour into the pan. Bubble up for a minute then add the chicken back in along with the sesame seeds and cook for a further minute until piping hot.
  6. Serve with rice stir-fried with beansprouts, spring onions and extra coconut aminos drizzled over.
Recipe Notes

*coconut aminos is a gluten-free and soy-free alternative to soy sauce. You can use soy sauce or tamari if you are not gluten-free

SHOP THE RECIPE

Coconut aminos is a larder staple for me which is a gluten-free and soy-free alternative to soy sauce. I personally prefer the taste of coconut aminos to tamari (which is gluten-free but does contain soy) but it is a little pricier. The brand of coconut aminos I love is Cocofina Organic Coconut Amino – Alternative to Soy Sauce 250ml which has a delicious flavour and is what I used in this recipe.

Some of the links above are affiliate links so if you decide to buy your flour using the link then I will get a small commission from Amazon at no cost to you. To learn more about how the data processing works when using these Amazon affiliate links then please visit my privacy policy page.

If you like this recipe then you may like…

Sriracha Honey Beef Stir Fry

Sriracha Honey Beef Stir Fry in a bowl on a table with chopsticks

 

Orange, Ginger and Sesame Chicken

Orange, Ginger and Sesame Chicken

Pork Crackling, Lemon and Fennel Swedish Meatballs

These Pork Crackling, Lemon and Fennel Swedish Meatballs are deliciously creamy and cosy, best served with a generous helping of mash and a mound of greens.

Pork Crackling, Lemon and Fennel Swedish Meatballs in a bowl

The most important ingredient in these meatballs is the addition of pork crackling. I’m sure that I read somewhere that this is how a famous chef makes his meatballs taste so good but I can’t find any residual reference of that so I might have just made it up. Nevertheless it adds texture, flavour and fat to these meatballs which are wonderfully succulent, meaty, fresh with lemon and bright with fennel. The inclusion of the crackling also eschews the need for any breadcrumbs so you have gluten-free meatballs without really trying. You simply must save some crisp crackling for sprinkling over the top as well for added umami crunch.

For this recipe you can go the long route and make your own crackling, as the method suggests below. However, if you want a bit of a shortcut in the recipe then feel free to buy the pork crackling in. Make sure it’s the really good stuff though and check the ingredients to make sure there’s no gluten involved.

I ummed and ahhed over how to serve my meatballs; in a sauce not in a sauce. Then once I had decided on that yes, a sauce was absolutely necessary, I opted for the creamy delights of a Swedish meatball sauce. It was probably inspired by our trip to Ikea at the weekend where you can’t help but be deluged with images of Swedish meatballs as you are wandering, rather painfully, around the labyrinthine warehouse. Inevitably I only went to buy candles and napkins and I think we ended up in this other dimension for about two or three hours. Nothing like wasting your weekend away.

These Pork Crackling, Lemon and Fennel Swedish Meatballs are deliciously creamy and cosy, best served with a generous helping of mash and a mound of greens.

Swedish Meatballs are pure comfort food. A simple gravy, imbued with the intense flavour of good stock, a bit of redcurrant (or cranberry) jelly for sweetness and then finished off with the creamy tang of crème fraiche. The gravy compliments the unctuous meatballs perfectly. They have so much flavour packed in that I just wanted the gravy to nest the meatballs not create a swimming pool for them, so don’t expect more than a couple of spoonfuls of sauce per serving.

These meatballs are rich so I found that just to accompany them with a bowl of steamed greens and carrots was plenty but by all means I can only imagine the possibilities if you would like to serve these with a prodigious mound of mashed potato.

Pork Crackling, Lemon and Fennel Swedish Meatballs in a bowl

Today this recipe seems a perfect fit for the wintry weather we are experiencing and I can think of nothing better than sitting down cosily later with a bowl of hot creamy meatballs whilst gazing upon the blanket of snow currently covering North London.

Print Recipe
Pork Crackling, Lemon and Fennel Swedish Meatballs
Pork Crackling, Lemon and Fennel Swedish Meatballs in a bowl
Course Main Dish
Cuisine Swedish
Keyword pork
Servings
Ingredients
Homemade Pork Crackling
  • 300 g pork skin or organic free range pork scratchings
Meatballs
  • 60 g ground almonds or almond pulp from making homemade almond milk
  • 60 ml milk or water or veg stock
  • 1 onion finely diced
  • 2 teaspoons butter
  • 500 g pork mince
  • 1 teaspoon fennel seeds crushed
  • Zest ½ lemon
  • 2 cloves garlic crushed
  • 25 g parsley leaves finely chopped
  • 1 teaspoon fresh thyme leaves
  • 1 egg lightly beaten
  • 2 tablespoons sweet rice flour
  • 450 ml chicken stock
  • ½ teaspoon redcurrant jelly* or cranberry jelly
  • 150 ml crème fraiche
Course Main Dish
Cuisine Swedish
Keyword pork
Servings
Ingredients
Homemade Pork Crackling
  • 300 g pork skin or organic free range pork scratchings
Meatballs
  • 60 g ground almonds or almond pulp from making homemade almond milk
  • 60 ml milk or water or veg stock
  • 1 onion finely diced
  • 2 teaspoons butter
  • 500 g pork mince
  • 1 teaspoon fennel seeds crushed
  • Zest ½ lemon
  • 2 cloves garlic crushed
  • 25 g parsley leaves finely chopped
  • 1 teaspoon fresh thyme leaves
  • 1 egg lightly beaten
  • 2 tablespoons sweet rice flour
  • 450 ml chicken stock
  • ½ teaspoon redcurrant jelly* or cranberry jelly
  • 150 ml crème fraiche
Pork Crackling, Lemon and Fennel Swedish Meatballs in a bowl
Instructions
Homemade Pork Crackling
  1. Day 1:
  2. If you are making your own pork crackling then the day before you want to eat your meatballs, prepare your pork skin by rubbing all over with plenty of salt and pepper.
  3. Place the skin in a wide saucepan and just cover with water. Bring to a gentle boil then put the lid on a leave to simmer for about an hour and a half.
  4. Remove the pork skin from the water and pat dry. Leave to cool before refrigerating overnight to completely chill.
  5. Day 2:
  6. Slice the pork skin into strips. Then heat 1 tablespoon of olive oil in a wide bottomed saucepan and when hot, place the pork skin into it. As the skin turns into crackling it will spit a lot so clear the sides of anything you don’t want covered in oil and stand back. Fry for about 10 minutes on the first side and 3-4 minutes on the other side. Remove with a slotted spoon and leave to cool. Then chop finely. Reserve the fat in the pan for making the meatballs.
Meatballs
  1. Mix the ground almonds with the whole milk then cover and refrigerate overnight. If you are using almond pulp then you do not need to do this step.
  2. Place the diced onions in a medium saucepan with the butter and cook on a very low heat for about 20 minutes to half an hour until the onions are soft, golden and melting. Leave to chill in the fridge until completely cool.
  3. Mix the pork mince in a large bowl with the soaked almonds, caramelised onions, fennel seeds, lemon zest, garlic, parsley, thyme, about two-thirds of the pork crackling and an egg. Season then mix thoroughly with your hands until completely combined.
  4. Shape into balls, about 50g each, and heat the pan with either 2 tablespoons of the reserved pork fat or olive oil. When hot, drop your meatballs into the pan and cook for about 3-4 minutes on each side.
  5. Remove the meatballs and set aside. Remove most of the fat from the pan, leaving about 2 tablespoons.
  6. Add the sweet rice flour on a low heat, stirring into the fat.
  7. Slowly add the stock, whisking into the roux until it’s all combined. Keep whisking as the sauce begins to bubble. Taste for seasoning.
  8. Add the redcurrant jelly and whisk through. Then add the crème fraiche and whisk into the sauce so it becomes thinner and smoother. Again, taste for seasoning.
  9. Place the meatballs back into the pan and coat thoroughly with the sauce. Cook for about 5-10 minutes until they are piping hot then remove from the heat.
  10. Serve the meatballs with the gravy and plenty of parsley and the rest of the pork crackling sprinkled over the top.

Chicken and Leek Pie {gluten-free}

Chicken and Leek Pie is a family favourite with a creamy chicken, garlic and tarragon infused buttery sauce.

Chicken and Leek Pie

What is November without a good pie? Cold, that’s what. Is there really any better internal heating system that a plate full of hot bubbling creamy chicken and sweet leeks adorned with a crisp and flaky buttered hat? The best part of any pie is of course where the lid meets the sauce, so that the puff pastry becomes chewy and saturated with all the beautiful flavours.

I have been making this pie for years, it’s a complete crowd and family pleaser, equally at home as part of a special mid-week treat or pride of place at a small supper gathering. It is chock full of chicken flavour because you poach a whole chicken with a host of vegetables to cook the chicken off first, then use the deliciousy deep stock as the base of the pie filling, thickened with sweet rice flour then finished off with a generous amount of crème fraiche. Using crème fraiche instead of cream is second nature to me as I am a complete crème fraiche addict. I love the way it adds richness but is its own tempering agent, adding a tang which is complimented here by the addition of lemon zest and tarragon. You won’t need all the stock produced for the pie filling but that’s all the better so you have it to hand for your next recipe.

Chicken and Leek Pie

There are a few steps involved in this pie which is why I have absolutely no qualms about using shop bought gluten-free puff pastry. Don’t feel that you have to do all the steps of the pie at once either. Poach the chicken the day before, or make the filling the day before. It’s a recipe that can happily be broken down into manageable chunks.

Chicken and Leek Pie

Of course the obligatory accompaniment to pie is quite obviously mashed potato but don’t let that become your go-to every time. I love a bit of white rice with this pie, especially if you serve it with a mound of buttered broccoli. If you are going the mash route then make sure you don’t forget the greenery, shredded savoy cabbage with a glistening diamond of butter on the top. For a lighter meal then forgo the carbs entirely, as long as you have the greens to eat with your pie then you’ll be a happy camper.

Print Recipe
Chicken and Leek Pie {gluten-free}
Chicken and Leek Pie is a family favourite with a creamy chicken, garlic and tarragon infused buttery sauce.
A slice of chicken and leek pie
Course Main Dish
Cuisine British
Keyword chicken
Prep Time 45 minutes
Cook Time 50 minutes
Passive Time 1 hour
Servings
6
Ingredients
For the Chicken and Stock
  • 1 whole chicken
  • 2 bay leaves
  • 5 sprigs of fresh thyme
  • A handful of fresh parsley stalks
  • 2 cloves garlic
  • 1 large onion halved
  • 1 leek halved
  • 2 large carrots halved
  • 2 sticks celery halved
  • ¾ teaspoon salt
  • 6 black peppercorns
For the Pie
  • 1 large onion diced
  • 1 stick celery diced
  • 2 leeks halved lengthways then chopped finely into semi circles
  • 1 bay leaf
  • 1 tablespoon thyme leaves
  • 2 tablespoons finely chopped tarragon
  • 2 cloves garlic minced
  • 1 teaspoon butter
  • 1 teaspoon olive oil
  • ½ teaspoon lemon zest
  • 3 tablespoons sweet rice flour
  • 60 ml vermouth
  • 400 ml stock from the poached chicken
  • The chicken from the poached chicken
  • 150 ml crème fraiche
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground nutmeg
  • 320 g ready rolled gluten-free puff pastry
  • 1 egg
Course Main Dish
Cuisine British
Keyword chicken
Prep Time 45 minutes
Cook Time 50 minutes
Passive Time 1 hour
Servings
6
Ingredients
For the Chicken and Stock
  • 1 whole chicken
  • 2 bay leaves
  • 5 sprigs of fresh thyme
  • A handful of fresh parsley stalks
  • 2 cloves garlic
  • 1 large onion halved
  • 1 leek halved
  • 2 large carrots halved
  • 2 sticks celery halved
  • ¾ teaspoon salt
  • 6 black peppercorns
For the Pie
  • 1 large onion diced
  • 1 stick celery diced
  • 2 leeks halved lengthways then chopped finely into semi circles
  • 1 bay leaf
  • 1 tablespoon thyme leaves
  • 2 tablespoons finely chopped tarragon
  • 2 cloves garlic minced
  • 1 teaspoon butter
  • 1 teaspoon olive oil
  • ½ teaspoon lemon zest
  • 3 tablespoons sweet rice flour
  • 60 ml vermouth
  • 400 ml stock from the poached chicken
  • The chicken from the poached chicken
  • 150 ml crème fraiche
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground nutmeg
  • 320 g ready rolled gluten-free puff pastry
  • 1 egg
A slice of chicken and leek pie
Instructions
Poaching the chicken
  1. Remove the string and giblets from the chicken then place the chicken in a large stockpot with the onion, leek, carrots, celery, garlic cloves, bay leaves, thyme and parsley stalks.
  2. Fill the stockpot with cold water so that it covers the chicken, season well with salt and black pepper and bring to the boil.
  3. Turn the heat down to simmer for 1 hour.
  4. Remove the chicken from the stockpot and set aside until cool enough to handle. Meanwhile continue simmering the stock for a further 1 hour.
  5. Shred the chicken away from the bones. Discard the skin and all the bones and set the meat aside until you need it.
  6. Remove the stock from the heat, strain and discard the vegetables. Set the stock aside until you need it.
The Pie
  1. Pre-heat the oven to 180°C/160°C fan/gas mark 4.
  2. Heat the butter and olive oil in a large saucepan until the butter has melted. Add the onion and celery to the pan and fry gently for about 10 minutes when the vegetables start to turn translucent.
  3. Add the leeks, garlic, lemon zest, tarragon, thyme leaves and the bay leaf to the pan. Give everything a good stir then continue to fry gently for 15 minutes or until the leeks are softened.
  4. Add the sweet rice flour and mix well into the leeks until all the flour has been absorbed by the mixture. Stir continually with a wooden spoon letting the flour cook through for a few minutes.
  5. Pour in the vermouth and continue stirring for a couple of minutes until the wine has been absorbed.
  6. Pour 400ml of the stock into the pan. Stir continually until the flour dissolves into the stock and the sauce is thick and bubbling. Turn down to a simmer for 10 minutes.
  7. Add the poached chicken and the crème fraiche and season well with salt and pepper. Bring the mixture to a gentle simmer.
  8. Remove from the heat and pour into a 20cm round deep pie dish
  9. Take the ready-rolled puff pastry and cut a thick strip to place on top of the lip of your pie dish. Then place the rest of the pastry on top, cutting away the excess. Tuck onto the pie filling and pinch to the pastry on the lip of the dish.
  10. Whisk the egg and then brush over the top of the pie.
  11. Place the pie in the middle shelf of the oven and bake for 15-20 minutes until the pastry top is golden brown.

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