Tag: fennel

Fennel in vermouth

I made this delicious side dish with the last of the fennel that I grew this year. It had started to bolt, but the stems were still very tender. I sliced the bulbs thinly and chucked anything that was a little tough. 

INGREDIENTS: 

  • 2 bulbs of fennel, sliced
  • 60g butter
  • 60ml dry white vermouth (Martini, Noilly Pratt, etcetera)
  • A tiny pinch of salt

METHOD: 

  • Melt the butter in a small pan, and add the sliced fennel. Cook over a low flame until the fennel is softening.
  • After about five minutes, add the vermouth, cover with the lid and leave to cook very slowly for another twenty minutes. Check occasionally to make sure that the mixture is not burning. The mixture should be just about caramelised at the end of cooking. 

Grilled and buttered fennel bulbs

I grew bulb fennel this year with varying success. To get the fennel to make nice tight little bulbs, it needs to be well watered, well fed, not overcrowded or stressed at all. I feel very accomplished with each perfect bulb. This is an excellent way to prepare them. For each person, allow one small fennel bulb. 

INGREDIENTS:

  • 1 fennel bulb per person
  • 20g butter per person
  • 20g grated parmesan per person
  • salt and pepper

METHOD:

  • Put the fennel in a pan of boiling salted water and cook for 15 to 20 minutes. 
  • Cut the fennel bulbs in half, and place in an oven proof dish, cut sides up. 
  • Melt the butter and pour this over the fennel bulbs
  • Add a layer of grated parmesan to each fennel bulb, and grill under a hot grill until the cheese is browning and crisping up. 

That is all. I served as a side dish with a rich stew and potatoes. 

Marrow, fennel and tomato stew

There is a tale in here, as to how I had a good marrow. Susannah had four ailing wee plants, she said they were squash plants, could she plant them in the open in my garden. I was a bit doubtful, I have never had much success with growing curcurbits in the open in South Uist. The plants weren’t great either. 

I planted out the best three, and one died. Now, in September, when the gales are beginning, they are flowering, and they appear to be courgette plants. I have a few tiny courgettes. I left the first one to get big, thinking it was a squash plant, and I ended up with a small marrow, weighing about 1 kilo. Marrows are just big courgettes. 

So I made this stew. 

INGREDIENTS:

  • 1 small marrow, or 1kg of large courgettes
  • 4 tbsp olive oil
  • 1 sprig of rosemary
  • 1/2 tsp fennel seeds
  • 2 onions, finely sliced
  • 1/2 tsp red chili powder
  • 1 small fennel bulb, sliced
  • 2 cloves of garlic, chopped finely
  • 50ml dry sherry or dry white wine
  • 1 can chopped tomatoes, or 500g of tomatoes peeled and chopped
  • 1 tbsp wine vinegar

METHOD:

  • Halve the marrow lengthways, and remove any seeds. Chop into chunks, arrange in a colander on a plate and salt it so that excess moisture is removed
  • Heat the olive oil over a medium heat, and add the rosemary and fennel, frying this for a couple of minutes
  • Add the onions, chilli and fennel, and gently fry for around 10 minutes
  • Add the garlic, and continue to cook for another couple of minutes.
  • Drain the water off the marrow, and add to the pan with a good grating of pepper, and cook, stirring regularly for another ten minutes. I usually read a book and stir after every couple of pages. 
  • Add the sherry or wine, and stir to mix all the juices together, and let this simmer down and reduce before adding the chopped tomatoes and wine vinegar. Bring to a simmer and cook at a very low temperature for around half an hour. 
  • Adjust the seasoning, and then serve garnished with oregano and rosemary. It might need a bit of salt, and it works well to let it sit and develop. 

This can be customised. Try adding a tin of beans with the chopped tomatoes, or some capers. Some waxy potatoes, cut into cubes works well. I have reheated it with a layer of sliced potatoes on top, baked as a pie. 

Yesterday evening, I served it with a grilled pork chop, pitta bread and goat’s cheese. 

Tunisian seafood stew with fennel

This is a delicious recipe, you can use it with just about any seafood you like. We made it with some fish that Hector gave us, and some squat lobsters. Any mixture of fillets of white fish, mussels, prawns, etcetera could be used. I started with a recipe in ‘Jerusalem’ by Yotam Ottolenghi and Sami Tamimi. A few adaptations were made – I want to use local fresh seafood, and good cooking tomatoes are not always available. 

INGREDIENTS:

  • 2 tbsp olive oil
  • 4 cloves of garlic, sliced
  • 2 fennel bulbs, cut into thin segmental wedges
  • 1 large firm-fleshed potato such as Maris Piper, or 200g of any waxy potatoes, cut into 1.5cm cubes.
  • 700 ml fish, vegetable or chicken stock
  • 1/2 a medium preserved lemon, finely chopped
  • 1 red chilli
  • 1 tin of chopped tomatoes
  • 1 tbsp sweet paprika
  • a pinch of saffron
  • chopped fresh parsley
  • mixed prepared seafood – enough for four people, around 600g
  • 3 tbsp raki or similar spirit
  • 1 tsp dried tarragon
  • salt and pepper

METHOD:

  • Put a wide casserole dish over a low heat, and add the olive oil, and gently fry the garlic for a couple of minutes
  • Add the fennel and potato, and cook for a further three to four minutes
  • Add stock, preserved lemon, a pinch of salt and black pepper, and bring to a simmer. Cook for around 12 minutes, until the potatoes are done. 
  • Add the chilli, tomatoes, paprika, saffron, half the parsley, tarragon, and cook through for another few minutes. Add the raki and bring to the boil.
  • Add the seafood, and enough boiling water to cover, bring back to the boil and cover, cooking fast for three to five minutes, until the fish is just done. 
  • Serve over couscous, garnished with chopped parsley.

The original recipe suggests taking out the seafood once it is cooked , and then adding the raki, reducing the sauce then adding the fish back in. I didn’t have the patience. 

 

Braised Fennel

I love fennel, especially with fish dishes. This method is truly delicious and very easy. I found it in Honey from a Weed by Patience Gray. I left out the tomatoes that she suggested, because I didn’t have any. She suggests a specific type of tomato that I have never seen here.

INGREDIENTS:

  • Fennel bulbs: allow one large bulb for two servings
  • Butter
  • Parmesan cheese

METHOD:

  • Slice each fennel bulb into quarters vertically, and cook for five minutes in salted boiling water.
  • Drain the fennel well, and then braise in a heavy pan in the butter for around 15 minutes.
  • During the cooking process, sprinkle the fennel with the parmesan cheese, turning the pieces so that the cheese coats the fennel. Continue to cook, so that the fennel is lightly browned.
  • If you have some pomodori appesi, (baby tomatoes stored on the vine) – you can add these to the dish at the end.