I have only ever made cream of fennel soup with a fennel bulb so it was great to find another use for this delicious vegetable! Thanks to Eat Drink Paleo for the recipe inspiration!
Place the following in a large bowl:
~ 1 Fennel bulb (I only used half for 2 people as a side dish) – slice the bulb in half length-ways then slices width-ways
~ A good lug of balsamic vinegar (probably about 2-3 tbsp)
~ 3 tbsp olive oil
~ sprinkle of salt and pepper
Mix the fennel through the balsamic coating
Place the slices in a roasting dish (I also drizzled the remaining liquid over the fennel)
Bake for 25 minutes at 180-190C
During the last 5-10 minutes, toast 1/2 cup crushed cashew nuts in a pan to sprinkle on top before serving.
Once you have your fish gutted and de-scaled, cooking them is the easy part!
On a long piece of foil, place the following:
~ shaved fennel bulb (I did mine using a mandolin to make it really fine)
~ shaved/finely sliced leek
~ a few small dots of butter
~ salt and pepper
Place your whole fish on top of the veges, then stuff it with:
~ slices of lemon
~ roughly chopped flat leaf parsley
~ one dot of butter
Salt and pepper the top of the fish, wrap the foil up to meet at the top (not to touch the skin otherwise it will stick!)
Bake at 180C for 15-20 mins, depending on the size of the fish
Allow to rest for 5 or so minutes, and the cooking process will continue
Serve with steamed greens, brown rice.
Soup is perfect for this cold, wet Winter weather – I am loving jerusalem artichokes at the moment, and the addition of them in this soup makes it creamy and earthy.
Heat a large pot to med-high and sauté the following:
~ 100g butter
~ 1 brown onion, chopped finely
~ 1 fennel bulb, chopped finely
~ 1 tsp crushed garlic
~ 1 tsp salt
~ pinch of ground black pepper
Keep stirring, and when the fennel becomes soft, add in the following:
~ 250ml vegetable stock
~ 3-4 potatoes, peeled and diced
~ 2 large jerusalem artichokes, peeled and diced
~ pinch of ground nutmeg
Continue cooking for about 10 more minutes, adding in more vegetable stock as needed (probably another 250ml)
When the potato is soft, blend with a stick blender
You could add a dash of cream here, but it’s not entirely necessary as the soup is quite naturally creamy.
Categories: Dinner, Healthy, Recipes, Vegetarian
Tags: artichoke, cold weather, easy soup, fennel, jerusalem, nutmeg, potato, soup, warm soup
This is a delicious, flavoursome recipe which makes the pork come out tender and juicy.
Preheat your oven to 230C (it needs to be nice and hot to get the crackling crispy)
In a baking tray, place the following:
~ 1/2 red onion, sliced roughly
~ 1 brown onion, sliced roughly
~ 1/4 fennel bulb, sliced roughly (you can add more if you like)
To prepare the pork loin, make sure the fat has been scored in a criss cross pattern, cover it with ground rock salt and oil, ensure that the salt is rubbed into the gaps on the scored fat, and sprinkle a little extra over the top for good measure!
Place the pork loin (mine was 2.1kg, boneless rolled loin that I got from Establishment 218 in Alexandria) on top of the veges in the baking tray
Pour 1/2 bottle of cider (I used half of a 375ml bottle of 3 Oaks Apple Cider) into the bottom of the tray with the veges.
Place the tray of pork and veges in the oven at 230C for 30 minutes.
Turn down the heat to 180C for a further hour and 15 minutes.
**You may need to keep adding cider/water to the bottom of the tray during the cooking process to ensure the veges don’t burn and the pork doesn’t dry out.
I added some potatoes, pumpkin, carrots and sweet potato in the tray for the final 35-40 minutes of cooking as well.
Take the pork out of the oven and allow to rest for at least 15 minutes. (try to resist pulling off the crackling for a nibble!)
Don’t cover the loin in foil, or this will make the crackling go soggy.