Gorgeous vegetarian Braised Fennel it's easy to make and it tastes delicious warm or at room temperature.
Serves: 6–8
INGREDIENTS
2 large fennel bulbs
3 tablespoons olive oil
1 teaspoon fennel seeds
pinch of chilli flakes
2 cloves garlic, crushed
½ cup white wine
¼ cup golden raisins
zest and juice of 1 orange
½ cup chicken or vegetable stock
sea salt and freshly ground pepper
METHOD
Trim and wash the fennel, reserving the feathery tops. Cut in half through the centre from the top then cut each half into two or three wedges. Heat the olive oil in a large sauté pan and brown the fennel on all sides. Add the fennel seeds, chilli flakes, garlic and wine. Let the wine bubble up for 1 minute then add the raisins, orange juice and stock. Season. Simmer uncovered until the fennel is tender and the liquid is reduced to a glaze, turning the fennel occasionally.
To serve: Transfer the fennel to a serving platter and spoon over the raisins and glaze. Garnish with reserved fennel tops. Serve warm or at room temperature.
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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!