Olive Oil Braised Fennel
Ingredients:
- 4 bulbs of fennel
- 4 lemons juiced
- 500ml Extra virgin Olive Oil
- 1 large pinch of saffron (optional)
- 250ml white wine
- Bouquet garnish for fish
- 2tbspns roasted fennel seeds
- 4 star anise
- 2tbspns roasted coriander seeds
- Salt
- 1 whole garlic split in half
Method:
Peel & wash the fennel, trim off the stalk & partially core with a peeler.
Cover with olive oil in a heavy based deep pan. If adding saffron, separately in a pan boil white wine with saffron then combine with the olive oil & all the other ingredients, season & bring to the boil gently, then simmer very slowly over a low heat for about 1/2 hours until a fork can just pierce the fennel, take off the heat & allow to cool in the oil.
Once cool, cut into desired shapes, eg halves or quarters, store in the oil until required, they will keep for up to two weeks refrigerated. The oil can be re-used several times.
Cook’s Note:
‘This is my favourite way of cooking fennel. After their initial cooking, they can be lightly barbecued & served cold or roasted, served with all fish, lamb & white meat especially pork.
Enjoy!’- Paul Wilson
