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Tomato & Chilli Relish Paleo diet recipe sauce dip

Recipe: Tomato & Chilli Relish

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What better way to finish off a paleo burger, than with a generous serving of home-made relish? This relish is tomato and chilli – but unlike most relish recipes, I've used medjool dates instead of sugar to add some sweetness.

If you like your relish hot, add some more chillies to your mixture.

Recipe: Tomato & Chilli Relish
Recipe type: Sauces & Condiments
Prep time: 
Cook time: 
Total time: 
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Ingredients
  • 1 tsp extra virgin olive oil
  • 1 white onion, diced
  • 3 cloves garlic, finely diced
  • ½ eggplant (aubergine)
  • 3 medjool dates, diced
  • 80ml red wine vinegar
  • 4 chillies, chopped (try a mixture of red and green)
  • ½ tsp fennel seeds
  • ½ tsp coriander seeds
  • 250g cherry tomatoes
  • celtic sea salt & ground black pepper, to taste
Instructions
  1. Heat the olive oil in a pan over a low heat
  2. Add the onion and garlic, and fry until they start to turn soft & translucent
  3. Add in the eggplant and dates, and cook for 4-5 minutes, stirring often
  4. Pour in the red wine vinegar and reduce the temperature to a simmer. Simmer until the liquid has reduced to approximately half its original volume
  5. Add in the chillies, fennel, coriander and tomatoes, the reduce the heat to a low setting and stir regularly
  6. After about half an hour, season, then remove from the heat. Allow to cool before serving.

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Tomato & Chilli Relish Paleo diet recipe sauce dip

Chicken with 40 Cloves of Garlic recipe paleo diet primal dinner lunch-min

Recipe: Chicken with 40 Cloves of Garlic

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Soft, mellow and oh so satisfying, this recipe makes a great alternative to roasting your chicken the normal way. It's incredibly easy too, as its all done in one pot!

Chicken Ingredients:

  • 1 free range, pasture fed organic chicken, roughly 1kg in weight
  • 40 cloves of garlic
  • 200ml red wine vinegar
  • A few sprigs of fresh rosemary
  • A few sprigs of fresh thyme
  • Sea Salt
  • Black Pepper
  • 2 Bay leaves
  • Olive Oil
  • Half a lemon

Chicken How To:

1)     Preheat the oven to 180C / 350F / gas mark 4

2)     Drizzle the chicken with plenty of olive oil and rub with the sea salt and black pepper. Separate 40 garlic cloves – no need to peel them though!

3)     Stuff the chicken with half of the thyme, the lemon half, and about 10 of the garlic cloves. In a casserole dish, scatter the remaining cloves of garlic, the rest of the thyme, the rosemary, the bay leaves and rest the chicken on top. Pour in the vinegar.

4)     Put the lid on the dish, and roast for about half an hour. Add a little hot water to stop it drying out, then return to the oven for another half hour.

5)     Remove the lid and cook for a further 30 minutes. This will make the chicken turn golden brown.

Works great with a green salad and some roasted sweet potatoes!

Chicken with 40 Cloves of Garlic recipe paleo diet primal dinner lunch-min