I have always considered myself quite a nice person. I like food of all shapes, flavours and colours. From every country and continent. I don’t discriminate, I am an equal opportunity eater. It’s only the doctors who say I’m intolerant. And certain foods who refuse to tolerate me. They certainly refuse to recognise and respect my right to eat them without major physical discomfort and distress.


Gluten and lactose are not my friends.


Despite the negative attitudes surrounding me from many of those I love best, (cakes, ice cream, hot toast) I decided to become a chef. Not always easy when you live in a bread and milk filled world. I like to think that this has helped me become a better person as I embrace my differences and refuse to let the gluten get me down. I believe InTolerance. I am the InTolerant Chef.

Food should not be about what you can’t eat, but what you can and what you enjoy eating. This blog is about my journey of cooking and eating and discovery. It’s not a definitive guide to allergy awareness nor do my intolerances make me an expert. Your body is your responsibility, not mine. I only know what works for me.


I can tell you this..... No glutens were harmed in the making of this website.

January 21, 2014

Lovely Lavender Chicken




Summertime, and the living is easy.....


My vegetable garden is flourishing, my berries are fruiting, and my lavender is purpling prolifically

I grow a lot of culinary flowers, they're so lovely for adding colour, flavour and beauty to dishes. Nasturtiums, violets, carnation pinks, marigolds, roses, lavender and a whole heap of herb flowers too. My lavender is a specialised culinary cultivar that is very sweet and fragrant, with less of the harsh camphor sort of taste that is common in other varieties, so making mine extra yummy indeed.

A couple of months ago I was watching Rachael Khoo in her cooking show 'The Little Paris Kitchen' when she whipped up an amazing Lavender Chicken. Although I've used lavender a lot in sweets before and in Herbes de Provence with lamb dishes, at first I wasn't sure how it would work with chicken. Then I considered how similar some of the underlying flavour notes were between lavender and rosemary, and it all made sense.

I've been waiting and waiting for my flowers to bloom, and at last it all came together. I also used some Lavender honey that I picked up, but feel free to use whatever one you have on hand. I did cut the oil down from 4 tablespoons to 2, and used half the lemon instead of a whole one as I found it a bit overwhelming. The result was a very lovely dish that hit all the right savoury notes with the honey adding just enough sweetness to boost the floral fragrance of the lavender without it tasting like Nanna's sock drawer



Rachael Khoo's Lavender Chicken from The Little Paris Kitchen


6-10 Chicken thigh cutlets/pieces
4 tab Lavender Honey/plain Honey
2 tab Olive Oil
2 tab dried culinary Lavender buds
juice and rind of half a Lemon
few sprigs of Thyme
Salt



Lightly crush the lavender a little to help release the essential oils and increase the flavour. You can use a mortar and pestle if you have one or roll over them a couple of times with a rolling pin instead



 Don't forget to zest BEFORE you juice the lemon :)



Pop the oil, honey, juice, zest, thyme, and lavender all in together to create the marinade



I like to slash the chicken cutlets to the bone to really let the flavours penetrate and to soak up the yumminess



The longer you leave the marinade, the more flavour will infuse



Rub the chicken well with the marinade then leave for at least an hour but overnight would be fine. Turn the pieces around from time to time to coat evenly



Sprinkle with salt, then pop into a 200*C oven for about 45 minutes, or until the chicken is cooked through. You might need to check it from time to time and even cover it loosely with foil if the honey starts to burn a little. I found that mine was caught just in time, although the photo makes it look a lot darker than it really was!



I served my fragrantly flavoursome chicken up with some tiny, steamed new potatoes and some butter beans with fresh zucchini straws. Don't forget a drizzle of the pan juices to finish it off and tie all the flavours together- yummo!



So Dear Readers, what's your favourite flower, and have you eaten lavender in cooking before?









 

20 comments:

  1. I've never really thought about using lavender in savoury cooking but this chicken looks so delicious I must rethink that :)

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    1. It all just works remarkably well Lorraine! I'll definitley be making this one again :) x

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  2. ooh lenar chicken sounds amazin, ive only ever done cicken with rosemary or lemon thyme!

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    1. I love chicken with rosemary too Amy, and thyme is such a versatile herb as well- yummo!

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  3. What an amazing looking dish! The skin looks so crispy and delicious! I love lavender in food, especially honey, it give such a well rounded flavour.

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    1. I have some gorgeous lavender cookies in my cupboard too Julie, it's just lovely indeed!

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  4. I've used culinary lavender in baked goods but chicken? I love the idea! It looks so inviting!

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    1. Give it try Maureen and let me know what you think! What's your favourite lavender dish?

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  5. Bec, what an interesting dish! I am like you, wondering about how lavender would work with chicken, but if you say it's good, then it must be! I am envious that your lavender is still flowering, mine has all finished for the moment and I've had to cut it back. The vegetable garden took a beating with that week of 40 degree temps too! Happy cooking and thanks for sharing a great recipe xo

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    1. You should see my garden too Lizzy- the blueberry and fig lost a lot of leaves to sunburn, and sadly my pumpkin vine, beans and cucumbers just gave up altogether :( All this desite BigJ installing a dripper system through the veggies to help me out!

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  6. I have never really known what to do with my lavender when it flowers - so now I have something I HAVE to cook.

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    1. Oh I hope you try it out, but if you prefer sweet dishes try infusing it into cream, or mixing it through shortbread or something like that :)

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  7. What a beautiful looking family meal. I'll have to try to look out for that more edible variety of lavender. Yes, it's always difficult to vest a lemon after you've juiced it. I worked that out the hard way! xx

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    1. Me too Charlie- and more than once I'm embarrased to admit! :) My family never quite knows what will turn up on their dinner plates :) xox

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  8. Of course you grow culinary lavender! :) Looks delicious Becca, I've never thought about cooking lavender before.. xx

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    1. I had to track it down special though Celia :) It's so lovely and can be quite subtle if you're careful with it. I just love having flowers in my food because I can't wear any perfume I guess! xox

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  9. I love hearing how lavender is slowing sneaking it's way into meals. Sounds lovely.

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    1. Thanks! It's too lovely to be ignored when it tastes so good too :)

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  10. oooh have been wanting to make this! Have her book, it's so sweet. I've never cooked with lavender before! Love honey. Should be a winner!
    Heidi xo

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  11. I have only started following your blog and I love this recipe - I can smell it throught the pc I swear!

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