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Posts Tagged ‘Fennel’

Fennel & orange salad

We had this as a side dish with pork but it would also work well as a fresh starter or with oily fish.

Fennel & Orange Salad – serves 4

  • 2 fennel bulbs
  • 3 oranges
  • 25g hazelnuts
  • small bunch of mint leaves
  • small bunch of basil leaves
  • small bunch of oregano leaves (optional)

FOR THE DRESSING

  • 3 tbsp olive oil
  • juice of ½ lemon
  • 1 tsp red wine vinegar
  • ½ tsp mustard

Trim the base and stalks off the fennel but keep any feathery fronds. Slice the fennel as thin as you can – we use a mandolin for this. Put the slices in a bowl of iced water until ready to serve.

Top and tail the oranges, then cut the skin and membrane off with a sharp knife. Reserve the peel and slice the oranges thinly, removing the seeds, then arrange over a large plate.

Toast the hazelnuts in a dry frying pan until they have coloured and smell good. Rub the skin off with a clean tea towel if needed, then crush lightly into large pieces.

Make the dressing by putting the olive oil, lemon juice, vinegar and mustard into a large bowl. Squeeze any juice from the pieces of orange peel, then season well with salt and pepper and whisk together. Drain the fennel and add to the dressing. Mix well and pile on top of the orange slices. Sprinkle over the hazelnuts, herbs and fennel fronds.

(Original recipe from The Hairy Bikers Mediterranean Adventure by Si KIng & Dave Myers, Seven Dials, 2017.)

 

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Roast pumpkin & fennel with mushrooms

Such a beautiful autumnal side dish. We served this with some grilled pork but it would be nice with roasts or with some potatoes and greens if meat’s not your thing.

Roast pumpkin and fennel with mushrooms – serves 6

  • 2 fennel bulbs, cut into thin slices
  • 1 small pumpkin/squash, peeled and diced
  • 1 clove of garlic, crushed
  • 1 bay leaf
  • 300g portobello or field mushrooms, diced into big chunks
  • butter
  • a few sprigs of tarragon
  • 100ml double cream
  • 1 tsp Dijon

Heat the oven to 200C/Fan 180C/Gas 6.

Toss the fennel and pumpkin/squash with the garlic, bay leaf and some olive oil and plenty of seasoning. Roast for 20-30 minutes or until completely tender.

Meanwhile, fry the mushrooms in butter until any liquid they have released has evaporated.

To serve, heat the cream in a small pot, then stir in the mustard and tarragon. Spoon the squash and fennel mixture onto a platter, toss through the mushrooms, then drizzle with the creamy sauce.

(Original recipe by Matt Tebbutt in BBC Olive Magazine, December 2010.)

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Fennel & Potato Gratin

Fennel makes a great addition to a classic dauphinoise. We served with chargrilled steak and spinach but it would also be great with venison.

Fennel Dauphinoise – serves 2

  • 225g medium potatoes, very thinly sliced (a mandolin works best for this)
  • 1 small fennel bulb, sliced (reserve the fronds)
  • 1 garlic clove, finely chopped
  • 75ml whole milk
  • 100ml double cream
  • 2 tbsp finely grated Parmesan
  • butter

Heat the oven to 180C/160C fan/gas 4.

Put the potatoes, fennel and garlic in a medium non-stick pan. Pour in the milk and cream, season well and simmer gently, covered, for 10 minutes, stirring halfway through, until the potatoes are just tender.

Divide the mixture between 2 small (about 150ml) buttered ramekins and sprinkle with the Parmesan.

Bake for 40 minutes or until the potatoes are golden and tender when pierced with a knife. Snip the fennel fronds over before serving.

(Original recipe from BBC Good Food)

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Mussel & fennel risottoWe really liked this tasty risotto made with delicious stock from the mussels. Jules bought half the quantity of mussels (in error!) but it was no worse for it. The sort of thing we like to eat on a Friday night with a glass of something bubbly.

Wine Suggestion: As we have a few bottles of Sparkling Saumur lying around after our summer holiday to the Loire this year, we automatically gravitated to this and found it a good match. This time we opened the Bouvet-Ladubay Trésor blanc, a blend of mostly Chenin Blanc with some Chardonnay. Fresh and vibrant but with the quality of fruit to stand up to the food. Cost aside, we don’t know why more sparkling wines aren’t matched with food.

Mussel & fennel risotto – serves 4

  • 1.75kg mussels, cleaned thoroughly (discard any that don’t close when you hit them off the side of the sink)
  • 250ml dry white wine
  • a few parsley stalks
  • 6 black peppercorns
  • 1 onion, finely chopped
  • 3 garlic cloves, chopped
  • ½ fennel bulb, trimmed & diced
  • 300g risotto rice
  • 50ml dry vermouth
  • 4 tbsp finely chopped parsley
  • a squeeze of lemon juice

Put the mussels into a large saucepan over a medium heat with the white wine, parsley stalks and peppercorns. Cover and cook for 4 to 6 minutes or until opened. Shake the pan a couple of times as they cook.

Strain over a bowl to catch the cooking liquor and remove the mussels from their shells. Throw away any that haven’t opened.

Strain the liquor through a sieve lined with muslin to catch any grit, then heat until simmering gently.

Heat 5 tbsp olive oil in a heavy pan and sauté the onion, garlic and fennel over a medium heat until the onion is soft but not coloured. Stir in the risotto rice. Pour on the vermouth, then add the mussel liquor a ladleful at a time, stirring continuously. The rice should be cooked after about 20 minutes. Add some water if you run out of mussel liquor.

Stir in the mussels, parsley, lemon juice and seasoning to taste.

(Original recipe from Food from Plenty by Diana Henry, Mitchell Beazley, 2010.)

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Radish & fennel salad

Let’s eat more radishes. They’re delicous and in season right now. Try this easy spring salad that tastes good with almost anything.

Lemony Radish & Fennel Salad – serves 4

  • 2 bunches leafy breakfast radishes
  • 1 unwaxed lemon
  • 2 shallots, finely sliced into rings
  • 2 fennel bulbs
  • 5 tbsp olive oil

Separate the leaves from the radishes, then wash & dry them.

Finely grate the zest of half the lemon, then juice all of it.

Put the lemon zest into a salad bowl and stir through the shallots. Leave to macerate.

Trim the fennel & slice it as finely as possible (a job for your mandolin if you have one). When you’re ready to serve, toss all the ingredients, including the radish leaves, with the lemon juice & olive oil. Season with salt and black pepper.

(Original recipe from BBC Good Food)

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Fennel & Roasted Tomato Lasagne 1

This is a great veggie dish that has had two outings in our house within a short space of time. It’s also one of the best recipes we’ve found for fennel which we sometimes find a bit uninspiring. We’ve made this in a larger tin, and thus thinner, and also in a deeper one. Both tasted great but we think the smaller diameter deeper dish works better.

Wine Suggestion: a classic match with Sangiovese especially from Chianti in Tuscany. Look out for wines with 100% Sangiovese in this case, even though there are some superb blends out there, as the nature of these wines complements the Fennel and Tomato more. We’ve tried both the Rocca delle Macie Sant’Alfonso Chianti Classico, which is unusally grown on thick clay, and the Selvapiana Chianti Rufina and both complemented the Lasagne excellently.

Fennel & Roast Tomato Lasagne – serves 4

  • 3 fennel bulbs, sliced
  • 3tbsp extra virgin olive oil
  • 800g tomatoes on the vine
  • 2tbsp balsamic vinegar
  • 150ml double cream, plus a bit extra if needed
  • 100g Parmesan, grated
  • 250g dried lasagne sheets

Heat the oven to 160C Fan. Place the fennel in a large roasting tray, season well and drizzle with 2tbsp of the oil. Place the tomatoes in a separate roasting tray. Season and drizzle with the remaining oil and balsamic. Roast both trays for 30mins

Stir the cream into the fennel and return to the oven for a further 10mins. Meanwhile lightly mash the tomatoes with a fork. Remove the fennel from the oven, grate over most of the cheese and stir to melt – it should make a little sauce that clings to the fennel – add a bit more cream if you need to. Reduce oven temp to 140c fan.

Spoon a thin layer of tomatoes into an ovenproof dish. Top with a layer of pasta, followed by a layer of fennel, then another layer of pasta. Repeat, finishing with a layer of fennel. Scatter over remaining cheese and bake for 45mins until golden and the pasta is cooked. Serve with a green salad.

(Original recipe by Matt Follas in BBC Good Food Magazine, July 2010.)

Fennel & Roasted Tomato Lasagne 2

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Crab with fennel & chilli is a winning combination. Another perfect pasta dish by Ruth & Rose of the River Café.

Wine Suggestion: We find a great match for crab is a top quality Garganega and we highly recommend the Pra Soave “Staforte” which is made from low-yielding, 100% Garganega, old vines. Utterly pure and delicious.

Crab linguine – serves 4

  • 1 fennel bulb
  • 1 garlic clove, finely chopped
  • 1 tbsp fennel seeds, crushed
  • 2 dried hot chillies, crumbled
  • 1 lemon, grate the zest and squeeze out the juice
  • extra virgin olive oil
  • 400g crabmeat
  • 320g linguine

Remove the tough outer part and stem from the fennel. Slice the bulb across the grain very finely (use a mandolin if you have one). Reserve the green tops.

Heat 2 tbsp oil in a heavy-based pan, add the garlic, fennel seeds, and chilli and cook to soften. Add the crab, lemon zest, and juice, then season. Stir just to heat the crab through.

Cook the linguine in boiling water for 5 minutes, then add the fennel slices and cook together until al dente. Reserve a little of the cooking water when you drain the pasta.

Add the drained pasta to the crab mixture and toss together until well combined. You can add a little of the reserved cooking water at this stage to loosen if necessary.

Serve with your best olive oil.

(Original recipe from Italian Two Easy by Rose Gray & Ruth Rogers, Clarkson Potter, 2006.)

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