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.

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.
Prep Time4 mins
Cook Time6 mins
Total Time10 mins
Course: Main Course
Cuisine: British
Servings: 1 serving
Calories: 716kcal

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

Instructions

  • Melt the ghee in a large flat bottomed saucepan or cast iron pan and turn to a medium-low heat.
  • Whisk together the almond flour with the paprika, onion granules, garlic powder, mustard powder, salt and pepper and sprinkle evenly onto a plate.
  • Break the egg into a medium sized bowl and whisk lightly.
  • 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.
  • Carefully place the chicken into the pan and cook for 3 minutes each side until golden.
  • Remove the chicken from the pan, cut into even strips and serve with homemade coleslaw.

Notes

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

Nutrition

Calories: 716kcal | Carbohydrates: 11g | Protein: 63g | Fat: 47g | Saturated Fat: 13g | Cholesterol: 346mg | Sodium: 907mg | Potassium: 896mg | Fiber: 5g | Sugar: 1g | Vitamin A: 800IU | Vitamin C: 2.7mg | Calcium: 130mg | Iron: 3.5mg

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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Sweet Potato and Bacon Rosti

Crisp fronds of sweet potato giving way to a soft interior studded with smoky bacon bits make these Sweet Potato and Bacon Rosti the best brunch dish you’ll have this weekend.

overhead shot of Sweet Potato and Bacon Rosti on a metal tray with tahini sauce

It’s not all about the cakes round here. It mostly is, I’m not going to lie. However, this October I have been doing things a little bit differently. Even before I started making cakes for a living I struggled with my weight, I was always on this diet or that but I love food and I am greedy which is why I find it so hard to lose weight. In my twenties I had so much more restraint but it has always been a constant struggle. When I became gluten-free and started exercising properly with my personal trainer I lost a bunch of weight as I was eating the right food for my body and my little excesses here and there were cancelled out by lots of running or crossfit, whatever I was into at the time.

straight on shot of Sweet Potato and Bacon Rosti on a metal tray with tahini sauce

However, for the past three years I have been finding the weight issue even more of a battle. I have had two children and have been snacking and carb loading to excess to counteract major sleep deprivation and utter exhaustion. Then of course I make and recipe develop gluten-free cakes for a living so there’s that.

Since having Beau I have been more mindful of taking more time for my fitness. I am lucky enough to attend a local Mum’s Rehab Fitness class which allows you to bring your children which has been a game changer and I can slowly feel myself getting stronger and my body is feeling less battered. Then this past month I have finally found the motivation to revisit my food choices and I have been going back to basics with a clean living Whole30 diet. I have done a few Whole30s before, my very first I documented on the blog four years ago, but this time round I am really enjoying it instead of finding it a chore. It feels good to exert some self control back into my everyday food intake and hopefully once my 30 days are up my sugar levels will be balanced enough that I won’t freefall back into bad habits.

straight on shot of Sweet Potato and Bacon Rosti on a metal tray with tahini sauce

One of the meals I find the hardest to navigate though is breakfast. I basically have no time for it and eggs, which seem to be the staple of a lot of Whole30 breakfasts, are just not for me at all. So when I was calling on my insta crowd for some inspiration, one lovely member suggested I look to an old recipe of mine. I wrote about these Sweet Potato and Bacon Rosti in my first Whole30 back in 2014. I made them constantly for a time, they were really popular with readers and then I…just…forgot about them. The recipe has been languishing in my archives waiting for its time to shine once more.

I have re-discovered these Sweet Potato and Bacon Rosti with a vengeance this past week and made a huge batch which I, and both children, have been devouring with abandon. Carefully restrained abandon on my part since I am trying not to overeat.

straight on shot of Sweet Potato and Bacon Rosti on a metal tray with tahini sauce

You obviously don’t need to be on a Whole30 to enjoy these as they are so delicious!!! Grated sweet potato and onion brought together with eggs and coconut flour with crispy bacon bits within. The crisp little edges are really where it’s at, shallow fried to perfection in ghee. If you aren’t doing the Whole30 you might choose to not bother with ghee, but I’ve come to really enjoy the taste of it these past few weeks and it’s an excellent cooking fat due to its higher burning point. I’d heartily recommend you give ghee a go.

straight on shot of Sweet Potato and Bacon Rosti on a metal tray with tahini sauce

I have been eating my Sweet Potato and Bacon Rosti with a bit of blanched kale and dipped into a quick green tahini sauce. Yup, I do breakfast time a bit weird around here, but it really works for me. My breakfast and brunch game has been completely revitalised with these crisp little nuggets and I’ll absolutely make sure that when my Whole30 is up this time they will continue to be on my breakfast time rotation. Although to restrict these rosti to breakfast or brunch would be a grave error. I can tell you right now you’ll be wanting to make them for lunch and dinner as well. I’m here to tell you that you can! Have at it! Go wild!

overhead shot of Sweet Potato and Bacon Rosti on a metal tray with tahini sauce

Since I can’t leave well enough alone I have also tweaked the recipe a little bit from its original incarnation to make it a little bit easier and steamlined the ingredients and method a little more.

I urge you to give these Sweet Potato and Bacon Rostis a try, they are so easy and delicious. If you do make these Sweet Potato and Bacon Rostis then please leave a comment below and/or give the recipe a rating. If you make the recipe or use it as a building block for another delicious creation, I’d also love it if you tag me on instagram. It is so lovely for me to see your creations and variations of my recipes.

p.s. sorry about two sweet potato recipes in a roll, I’m obviously in the zone!

Sweet Potato and Bacon Rosti

These crisp and easy Sweet Potato and Bacon Rosti are perfect for your weekend brunch.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Breakfast
Cuisine: British
Servings: 8 rostis
Calories: 166kcal

Ingredients

  • 6 rashers smoked streaky bacon
  • 2 sweet potatoes about 500g total
  • 1 onion
  • 30 g coconut flour
  • 2 eggs lightly beaten
  • salt and pepper
  • 2-3 tablespoons ghee or coconut oil

Instructions

  • First place the bacon rashers under the grill.
  • Whilst the bacon is grilling you can peel and grate the sweet potatoes and the onion.
  • Add the coconut flour and eggs to the sweet potato and onion shreds.
  • When the bacon is ready cut it into small pieces and add that to the sweet potato mixture, mixing in it is dispersed evenly.
  • Mix in very well with your hands squeezing so it all binds together.
  • Heat a tablespoon of ghee on a low-medium heat in a large frying pan.
  • Scoop up half a handful of the rosti mixture and squeeze into a ball with your hands. Drop into the frying pan and flatten slightly into a circle. Repeat so you cook a few rostis at a time. You will probably need to cook the rostis in batches of 4 depending on how big your saucepan is.
  • Fry on a gentle heat for about 4 minutes until the bottom of the rostis are lightly golden. Then flip over with a spatula and fry on the other side for another 3 minutes until also lightly golden. Remove and place onto kitchen paper to remove the excess grease then serve or keep warm in the oven until they are all ready.

Notes

*for speed I have also used 1 teaspoon onion granules in the past and they have worked brilliantly.
*I have also used almond flour in place of coconut flour and it's worked well too.

Nutrition

Calories: 166kcal | Carbohydrates: 10g | Protein: 4g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 61mg | Sodium: 151mg | Potassium: 177mg | Fiber: 2g | Sugar: 2g | Vitamin A: 4670IU | Vitamin C: 1.8mg | Calcium: 19mg | Iron: 0.6mg

SHOP THE RECIPE

I have been using this Ghee Easy Organic Ghee, 850 g in my Whole30. Actually I always found that replacing butter with ghee one of the sticking points in previous Whole30s but this time round I’m loving it and will definitely continue to cook with ghee after the 30 days are up.

One of my very favourite saucepans is my cast iron skillet pan and it is what I use for these Sweet Potato and Bacon Rosti. 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 mostly 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 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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Chargrilled Steak with Sun-dried Tomato and Anchovy: Day 30 of Whole30

Chargrilled Steak with Sun-dried Tomato and Anchovy
My new food fad came about completely by accident last week. I had finished a particularly grueling personal training session and was so ravenous I could have eaten the entire contents of my kitchen, but so exhausted I didn’t have the energy to lift a finger. I think I stared vacantly into my fridge for a good ten minutes, willing the food to leap out and cook itself. Thank goodness I spied some skirt steak, the quickest cooking cut of beef there is. The injection of iron is perfect after exercise to replenish energy stores.

I had been meaning to make something with the half jar of sun-dried tomatoes that had been languishing at the back of the fridge for a while. So I seized the opportunity for a no-nonsense accompaniment to my steak and threw it in the blender. Then I basically just started throwing other stuff in the blender that seemed to go with it. It was the addition of the tin of anchovies though that turned this from a quick practical supper to a heady combination of meditteranean influence as the kitchen suddenly filled with the salty sweet herby aroma of summer. The sun streamed through the window as I threw my steak on the griddle and I ended up with the most divine heart strengthening salad I have had in my entire Whole30 month. And I have had a lot of salads.

Chargrilled Steak with Sun-dried Tomato and Anchovy  |  Stroud Green Larder

There was plenty of the sauce left over and I have pretty much been adding it to everything ever since. A couple of tablespoons went into a bolognaise I was making, a teaspoon went into some fresh tomatoes to bolster the flavour and I have even been dunking celery into it as a very satisfying snack. The anchovies inject such a deep intensity of savouriness without you even knowing they are there. The sun-dried tomatoes, which can sometimes be a little cloying by themselves, sing of sunshine sweetness whilst the red wine vinegar brings the two into check and the herbs boost the freshness.

Do make this and use it as a salad dressing, a bagna cauda type dip or a pasta sauce; add to your stews, soups or even use as the tomato base for your pizzas. It’s quick to put together and you will reap the benefit for many meals to come. I would imagine it would keep for about a week in the fridge, but it’s far to useful to last that long and mine most certainly didn’t. Luckily, I made some more.

Well, that was it. The very last recipe on my Whole30 challenge. It has been a very good month, I haven’t blogged about even half the lovely recipes I have discovered and I can’t say I have missed out on that much (but oh my goodness I can’t wait to have a gin and tonic). The only real unquenchable craving I’ve had is the actual act of baking which I can’t wait to get back to as soon as possible. Oh, and I have lost a little bit of weight which was the point of the whole exercise but not enough that I can rest on my laurels. So this will not be the end of everything I have learned on the Whole30. I am sure lots of what I blog about in the future will continue in the Whole30 or paleo vein but interspersed with a little bit more cake.

Chargrilled Steak with Sun-dried Tomato and Anchovy  |  Stroud Green Larder

Just as a quick note before you get onto the recipe. I originally made this with skirt steak but when I re-created the dish for the blog I could only get hold of rump steak. It was infact the biggest slab of steak I have ever seen in my life. Obviously you can use any steak you like but do bear in mind that every cut of steak will require different cooking times. The best guide that I have found is on Delia’s website if you are unsure.

Chargrilled Steak with Sun-dried Tomato and Anchovy
Serves 4

600g steak (skirt, rump, sirloin, whatever you fancy)
2 tbsp lemon and garlic oil
1 tbsp Dijon mustard
Salt and Pepper
200g sun-dried tomatoes in olive oil
50g anchovies
2 tsp red wine vinegar
25g of fresh basil leaves
A tbsp roughly chopped fresh oregano
About 100ml olive oil
A large bunch of rocket
1 red pepper, sliced very thinly

  1. Mix together the lemon and garlic oil and Dijon mustard then rub it all over the steak with plenty of salt and pepper.
  2. Heat a griddle pan on the hob until smoking then place the steak in the centre and cook for about 3 minutes each side, depending on how thick your steak is. When it’s done to your liking then remove from the heat and leave to come to room temperature whilst you carry on with the dressing.
  3. Drain the sun-dried tomatoes and the anchovies from their olive oil, reserving the oil as you will need to add it back in later.
  4. Put the sun-dried tomatoes into a blender along with all the ingredients (apart from the rocket).
  5. Measure out the reserved olive oil from the sun-dried tomatoes and anchovies, you need 200ml. If there is not enough then top up with some extra virgin olive oil from your larder. Pour into the blender as well.
  6. Blend it all up until smooth. Check for seasoning before decanting into a jar and drizzling over your warmed steak. Serve with plenty of peppery rocket and slithers of red pepper.

Salmon Tartare

A light refreshing salmon tartare which works excellently as an appetiser on an avocado cucumber salad. No-cook with about 10 minutes of prep. An easy dish and perfect if you are on the Whole30 or eating paleo.

Sesame Salmon Tartare
This sesame salmon tartare is a wonderful example of a carb free, sugar free and dairy free recipe which is just so satisfying and bounteous with all kinds of levels of flavour. It seems a bit fancy but it is really just a gussied up salad with no more skill required than just a bit of chopping and stirring. But then you taste it and you come right back to fancy again.

When you think of eating raw fish you tend to think of sushi or ceviche which can sound a bit clever and terrifying. However, this Salmon Tartare is anything but, just as long as you trust the fish source.

This recipe lies more on the ceviche side than the sushi side as the lime juice in the marinade ‘cooks’ the fish. The salmon is absolutely delicious on its own with a definite hint of umami but with the addition of lightly dressed cucumber and naked avocado it becomes a proper event. It’s the kind of food that requires you to sit at the table and savour every mouthful. Don’t skimp on the sesame seed garnish either, if you can’t get hold of the black sesames just use the white ones, as they provide such a welcome delicate crunch to compliment the soft salmon and the creamy avocado.

Ingredients for the Salmon Marinade

Once you’ve diced the salmon, making sure you remove all the tiny bones then you just need to marinade it 4 ingredients whisked up:

  • lime juice
  • sesame oil
  • coconut aminos
  • red chilli

Salmon Marinade | Stroud Green Larder

Salmon Tartare | Stroud Green Larder

Whilst the salmon is marinating you can prepare the salad which is just diced cucumber and avocado.

TIP: remove the cucumber seeds. It makes the salad more robust and not as watery.

Sesame Salmon Tartare | Stroud Green Larder

If you make this Salmon Tartare 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 baking 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 versions and variations of my recipes.

Salmon Tartare

A light refreshing salmon tartare which works excellently as an appetiser on an avocado cucumber salad
Prep Time30 mins
Course: Appetiser
Cuisine: British
Servings: 4 people
Calories: 394kcal

Ingredients

  • 350 g salmon fillet skin removed
  • 3 limes juiced
  • 25 ml sesame oil
  • 25 ml coconut aminos
  • 1 red chilli sliced thinly
  • 2 avocados
  • ½ cucumber
  • 2 teaspoons rice vinegar
  • 2 teaspoons light olive oil
  • 1 teaspoon black sesame seeds lightly toasted
  • 1 teaspoon white sesame seeds lightly toasted

Instructions

  • In a medium sized bowl mix together the lime juice, sesame oil, coconut aminos and chilli.
  • Then dice the salmon into small cubes and submerge into the marinade. Stir everything together so the marinade can fully absorb into the salmon then put cling film over the top and place into the fridge for 30 minutes.
  • Meanwhile, peel, de-stone and slice the avocado thinly, arrange it at the bottom of your serving dishes.
  • Then prepare the dressing for the cucumber by mixing together the rice vinegar and olive oil.
  • Peel and scoop out the seeds from the cucumber. Dice it very finely then add it to the dressing, mixing it all up thoroughly. Pile the cucumber on top of the avocado on your serving dishes.
  • Then arrange your salmon on top and sprinkle with the toasted sesame seeds.

Notes

  • If you can't get hold of black sesame seeds then just use all white sesame seeds.

Nutrition

Calories: 394kcal | Carbohydrates: 17g | Protein: 20g | Fat: 29g | Saturated Fat: 4g | Cholesterol: 48mg | Sodium: 190mg | Potassium: 1055mg | Fiber: 9g | Sugar: 3g | Vitamin A: 340IU | Vitamin C: 42.1mg | Calcium: 54mg | Iron: 1.9mg

Lemon, Garlic and Thyme Infused Olive Oil

This Lemon, Garlic and Thyme Infused Olive Oil is such a useful ingredient to have in your kitchen toolbox. It takes no time at all and will amp up humdrum roasted veg, grilled meats and salad dressings.

Lemon Garlic and Thyme Olive Oil
If you cook a lot then there are a bunch of tasks which you will be doing on a regular basis like chopping onions or crushing garlic. It’s these menial jobs which can sometimes add a good few minutes onto preparing your meal and let’s be honest, those few minutes can sometimes be better spent thumbing through Grazia or hopping amongst the Sky channels.

This is why I love infused oils; garlic is such a good infused oil mainly because of garlic’s innate tendency to burn easily, so while I am very careful about using fresh garlic in the oven, if all the garlic flavour is within the oil then you don’t need to worry. Also I do get fed up of always peeling and crushing those suckers, I must do it nearly every day. So having an oil where the hard work is done for you is so useful.

How to use Lemon Thyme and Garlic Olive Oil

This particular infusion of olive oil is brilliant for:

  • slathering over a chicken before it goes on to roast.
  • drizzled over barbecued meats or steamed vegetables for instant flavour
  • substitute your usual olive oil for this one in salad dressings which cuts out mincing about with mustard and vinegar emulsions, chuck this onto your leaves and you’re golden.

So the main thing I am really trying to get across here is that for about 30 minutes of not too stressful labour of a weekend you can produce an oil that will help you cut down time on your cooking for the next couple of weeks. Just as long as you like all your meals flavoured with lemon and garlic, but who doesn’t?

Dried Thyme | Stroud Green Larder

Can you use different herbs?

Of course you can use whatever herbs you like, the woodier herbs tend to dry better than the more leafy ones so will impart flavour more easily. Rosemary is a particular favourite.

Infusion Tips:

  • It is important to use dried herbs rather than ones picked fresh as mould will gather on fresh herbs floating about in oil.
  • The same goes for the garlic and lemon but I advise you fish those out of the oil anyway then you don’t have to worry about botulism or anything.

Peeling the garlic

This recipe requires you to peel a whole head of garlic. If you find this a bit of a nuisance then you obviously haven’t seen Martha Stewart’s excellent tutorial which explains how the job can be done in under a minute. And since I tested it out for this recipe I can confirm that it does actually work.

Alternative Flavour: Chilli Oil

The other oil infusion I also regularly make is chilli oil. Prepare it in the same way as the garlic infusion by simmering the oil with 1 red chilli then removing the chilli before you decant it.

If you make this Lemon Garlic and Thyme Olive Oil 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 baking 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 versions and variations of my recipes.

Lemon, Garlic and Thyme Infused Olive Oil

This Lemon, Garlic and Thyme Infused Olive Oil is such a useful ingredient to have in your kitchen toolbox. It takes no time at all and will amp up humdrum roasted veg, grilled meats and salad dressings.
Prep Time5 mins
Cook Time50 mins
Course: Condiment
Cuisine: British
Servings: 500 ml

Ingredients

  • A few sprigs of thyme
  • 1 head of garlic
  • 3 strips lemon zest
  • 500 ml olive oil

Instructions

  • First of all dry the thyme by putting the herb on baking parchment on a baking tray and place in the bottom tray of an oven at the lowest setting you have. Leave the door slightly ajar and bake for about 20 minutes. Remove and set aside.
  • Remove and peel all the garlic cloves from the head of the garlic.
  • Then place the garlic, along with the lemon zest and olive oil in a wide bottomed saucepan.
  • Heat the oil on a low setting, never bringing to a simmer, for about 30 minutes.
  • Remove the lemon and garlic with a slotted spoon and leave the oil to cool before decanting into a jar along with the dried thyme.

Notes

This should keep well for about 2 weeks.

Garlicky Slow Braised Tomato and Aubergine

This delicious Garlicky Slow Braised Tomato and Aubergine is so versatile. It can be served as a delightful veggie option with a bit of rice, or an accompaniment to grilled meat. It’s lovely hot off the press or at room temperature. This dish knows no bounds.

Garlicky Slow Braised Tomato and Aubergine

This bank holiday weekend is not necessarily broadcasting barbecue weather. I don’t know about where you are but North London seems to be pouring rain one minute and bright sunshine the next. Hang on a minute, for a Brit this is the kind of barbecue weather we are used to, so fire up the grill and when you do make sure you have one of my favourite side dishes to hand.

Everyone loves a sausage in a bun and a burnt burger but I am a great believer that the barbecue accompaniments are just as important as the main meaty event. This is particularly true if you are not automatically pairing your meat with bread or potato salads, say if you are on the Whole30 diet, which I don’t know if you know, but I am.

 

I have a lovely bunch of side dishes which I churn out on a cyclical basis during barbecue season and this slowly braised aubergine and tomato recipe is really one of my favourites. If you have this, a bunch of meat and a lovely leafy green salad then you are completely set.

There is nothing like preparing ahead if you know you will be holding a barbecue as the last thing you want is to be is sweating hot and working hard in the kitchen whilst all your guests are japing around in the garden soaking up the short lived sun with tall glasses of minty Pimms. I suggest therefore that one of those corners you cut is to throw it together the night before. It also has the added benefit of helping the flavours to settle and infuse. Then serve it the next day re-heated if you like but to be honest I don’t bother as I like it to be taken out of the fridge a couple of hours before and brought slowly to room temperature.

 

 

I know plenty of people who don’t like aubergine which is such a shame as if cooked properly it is such a satisfying vegetable with its deliciously silky yet meaty flesh. I don’t know why mushrooms are always the vegetarian option of choice, aubergine is a much better meat substitute. I’ve spoken before about the amount of oil needed to do justice to a decent aubergine dish. Don’t baulk at this and don’t be stingy as otherwise the aubergine will not reach the desired texture and you will basically be eating an unpleasantly bland watery vegetable, it’s experiences like this that can put a lot of people off.

Since the rain has refused to abet this afternoon I think I will withhold my barbecue and serve this indoors instead with a generous lamb chop. You can also serve it as an unctuously rich stew as it is a brilliant vegetarian main course if served with plenty of rice and maybe a salty chunk of feta.

Garlicky Slow Braised Tomato and Aubergine

Full disclosure, this recipe was totally supposed to have dill roughly chopped and then added in at the end when you take it off the heat but I just clean forgot, it is really delicious without but if you do have some dill lying around do add it in as it’s yummy.

Garlicky Slow Braised Tomato and Aubergine

An incredibly versatile veggie dish which can be served on its own or as an accompaniment.
Prep Time10 mins
Cook Time1 hr 30 mins
Total Time1 hr 40 mins
Course: Main Course
Cuisine: British
Servings: 4 people
Calories: 335kcal

Ingredients

  • 6 tablespoons olive oil
  • 3 aubergine diced
  • 4 beefsteak tomatoes diced
  • 2 garlic cloves crushed
  • Handful dill roughly chopped

Instructions

  • Heat the olive oil in a very large saucepan and when hot place in half of the aubergines.
  • After a few minutes when they have started to soften and shrink put in the rest of the aubergines. Cook on a low heat for 20-30 minutes, stirring frequently, until they are starting to turn golden and translucent.
  • Add in the tomatoes and the garlic cloves and plenty of seasoning.
  • Cook on a low heat for about an hour, then remove from the heat (here is where you can add in some dill).
  • Can be served hot or at room temperature.

Nutrition

Calories: 335kcal | Carbohydrates: 34g | Protein: 6g | Fat: 22g | Saturated Fat: 3g | Sodium: 25mg | Potassium: 1592mg | Fiber: 14g | Sugar: 21g | Vitamin A: 2910IU | Vitamin C: 54.6mg | Calcium: 68mg | Iron: 1.8mg