Sorry I don't know where I got it from..
Fennel bulbs 6
Garlic cloves 4
Dried chillies 2
Lemon 1
Tin tomatoes 400g
Extra-virgin olive oil
Trim off the tough outer stems and stalk of the fennel, then cut each bulb in half and each half into sixths. Keep any of the green tops. Peel and slice the garlic cloves in half lengthways. Crumble the chillies. Squeeze the juice of the lemon. Heat two tablespoons of olive oil in a medium, thick-bottomed saucepan, add the fennel and, after two to three minutes, the garlic. Stir to coat and prevent browning. Add the tomatoes, the chilli and some sea salt, stir and cover with a lid. Turn down the heat to low and cook gently for 20 minutes, or until the fennel is soft and the tomatoes are absorbed into the fennel. Chop the remaining green fennel, and add to the pan with the lemon juice and a tablespoon of olive oil. The most tender Florence fennel is in the shops from December through to March. The bulbs should be round, firm and white, with feathery green shoots. Thinner, green fennel bulbs will be tough and fibrous, and so are not suitable for this recipe.
Notes:
I used new baby fennel stalks, fresh, very ripe tomatoes.
At the end I added some chopped up well washed preserved lemon, diced.
We will start with fresh wild salmon and lemon
Then
Greek Lamb...'marindaded' in lemon juice and lots of twigs of rosemary, cooked on indirect heat on the braai (barbie)
Potjie potatoes (sliced, salt, butter, cream, and cooked in cast iron pot over coals) as always for those who don't low-carb!
Onion in foil on the coals.
Grilled long eggplant, cut in half and brushed with evoo
Fennel, Tomato sauce
Avocado salad
We have a nice French Bourgogne Chardonnay and a Lacoste
I have some Brie and figs but somehow I don't think we will get around to eating these.
We will finish with some wonderful old Port!
Fennel bulbs 6
Garlic cloves 4
Dried chillies 2
Lemon 1
Tin tomatoes 400g
Extra-virgin olive oil
Trim off the tough outer stems and stalk of the fennel, then cut each bulb in half and each half into sixths. Keep any of the green tops. Peel and slice the garlic cloves in half lengthways. Crumble the chillies. Squeeze the juice of the lemon. Heat two tablespoons of olive oil in a medium, thick-bottomed saucepan, add the fennel and, after two to three minutes, the garlic. Stir to coat and prevent browning. Add the tomatoes, the chilli and some sea salt, stir and cover with a lid. Turn down the heat to low and cook gently for 20 minutes, or until the fennel is soft and the tomatoes are absorbed into the fennel. Chop the remaining green fennel, and add to the pan with the lemon juice and a tablespoon of olive oil. The most tender Florence fennel is in the shops from December through to March. The bulbs should be round, firm and white, with feathery green shoots. Thinner, green fennel bulbs will be tough and fibrous, and so are not suitable for this recipe.
Notes:
I used new baby fennel stalks, fresh, very ripe tomatoes.
At the end I added some chopped up well washed preserved lemon, diced.
We will start with fresh wild salmon and lemon
Then
Greek Lamb...'marindaded' in lemon juice and lots of twigs of rosemary, cooked on indirect heat on the braai (barbie)
Potjie potatoes (sliced, salt, butter, cream, and cooked in cast iron pot over coals) as always for those who don't low-carb!
Onion in foil on the coals.
Grilled long eggplant, cut in half and brushed with evoo
Fennel, Tomato sauce
Avocado salad
We have a nice French Bourgogne Chardonnay and a Lacoste
I have some Brie and figs but somehow I don't think we will get around to eating these.
We will finish with some wonderful old Port!