Monday, 3 August 2015

Pan Fried Fennel

We just love to eat fennel in this house and usually buy a couple of bulbs each week.

Both of us became addicted to them after an Israeli friend of ours made a very simple salad - just thinly sliced fennel bulb laid on a plate and drizzled with olive oil and balsamic vinegar - he served it with thinly sliced char grilled rib steaks and it was perfect.

However, now I'm a bit fed up with just doing the same old, same old, so last week, I was looking for a way to serve fennel a little differently.

Having thought about it and deciding that most things are pretty darn tasty when they have been fried in butter - I thought I'd have a go and try it with fennel......

Recipe - serves 4

2 Large fennel bulbs
1 tablespoon (or large slug!) of olive oil
1 dessertspoon (or large knob!) of butter
1 tablespoon balsamic vinegar
some shavings of Parmesan
salt and pepper

Wash and dry the fennel bulbs and remove any of the damaged and bruised outside layers.

Cut the stalks off and tidy up and trim off around the root/core. You want to leave the core in-tacked but you don't want to eat the dirty rough end - so trim as close to the bulb as you can.

Now cut your bulb in to slices - about half a centimetre thick - cutting from root to tip which will leaving most of your slices still attached to the stem - don't worry if some fall apart they will still taste good!

Place the fennel into a pan of boiling water and blanch for about 3 minutes - until just tender. Now drain and leave to drain completely whilst you heat the oil.

( this is where I go so carried away with cooking I forgot to take photograph!)

Grab a heavy based frying pan and heat your oil and butter. Once the butter starts to foam add the fennel and cook on a medium heat for 8 - 10 minutes. You need to keep it moving so it doesn't burn but you do want the fennel to start to colour.

Once your fennel has cooked through remove from the pan and place on a warm serving plate.

Leave the fats and tasty bits behind in the pan and then, whilst the pan is still hot, add the balsamic vinegar.

Allow it to bubble for a few brief seconds - and watch out it spits a bit - then drizzle this sauce over the fennel.

Sprinkle on some salt and pepper - sea salt and loads of freshly ground black pepper is best.

And finish with some shavings of Parmesan.

We served ours with some grilled pork chops and a green salad. And at last I have another string to my bow on the 'serving fennel' front!!

Hope your all have a good start to your week
Love Lizx

 Pan fried fennel