Tag Archives: fennel

Pork with Braised Fennel

Pork with Braised Fennel

Pork, fennel and mustard are natural partners and here a simple dish only needs some boiled new potatoes and a steamed green
vegetable, if you wish to make a fabulously easy family or mid-week entertaining meal.

If you can’t be bothered cooking potatoes, serve with crusty bread to mop up any juices from the braised fennel.

Pork with Braised Fennel

To ramp this dish up use half wine, half stock.

Serves 4

4 pork loin steaks
sea salt and freshly ground black pepper
paprika
olive oil
1 fennel bulb, trimmed and cut lengthwise into wedges, any feathery tops chopped
1 onion, sliced
2 cloves garlic, thinly sliced
1 cup chicken stock
1 tbsp Dijon mustard
1 lemon, zest grated and fruit reserved

1              Season both sides of pork with a good grind of salt and black pepper and a sprinkle of paprika. Set aside.

2              Heat a large frying pan over a medium heat, add a splash of oil and cook, pork for 5-6 minutes each side or until browned.
Remove pork from pan, set aside and keep warm.

3              Reduce heat, add fennel, onion and garlic to pan and mix to combine. Cover and cook, stirring occasionally, for 20-25 minutes or until fennel and onion is soft and starts to caramelise.

4              Add stock, bring to simmering and simmer, stirring
occasionally, until liquid reduces by about half. Return pork to pan and cook for 5-6 minutes longer or until pork is cooked through and tender. Remove pork from pan and keep warm. Add mustard, lemon zest and a squeeze of lemon juice to the pan, mix to combine. Season with salt and black pepper.

5              To serve, divide fennel mixture between serving plates, top with a pork steak and scatter with a little chopped fennel top.

Where did the ingredients for this dish come from:
Pork: Mad Butcher – Hastings; Fennel, onion, garlic: Krismaw
Gardens – Hastings; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: mustard, salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other easy pork dishes you might like to try:

Creamy Pork & Mushroom Casserole

Creamy Pork & Mushroom Casserole

Braised Pork Chops in Orange & Onion Sauce

Braised Pork Chops in Orange & Onion Sauce

Honey & Sage Marinated Pork Chops

Honey & Sage Marinated Pork Chops

 

Slow-cooked Leeks & Fennel with Spinach & Fish

Slow-cooked Leeks & Fennel with Spinach & Fish

This recipe is all about great ingredients – wonderfully fresh
vegetables, locally cured bacon and the freshest of locally caught fish.

Slow cooking the leeks and fennel makes them wonderfully soft and buttery with the bacon giving the dish fabulous saltiness and the spinach lovely freshness.

Slow-cooked Leeks & Fennel with Spinach & Fish

Because of the bacon I usually find this dish requires no additional salt, but as always check the seasoning before serving and season with salt, if necessary.

Serves 4

4 rashers bacon, rind removed, meat cut into strips
2 medium leeks, thinly sliced
2 bulbs fennel, sliced, any green feathery tops reserved
olive oil
1 bunch spinach, leaved chopped
600g firm white fish fillets, cut into large pieces
freshly ground black pepper

1              Place bacon, leeks, fennel and a good splash of oil in a large frying pan over a medium heat, cover and cook, stirring occasionally, for 10-15 minutes or until vegetables soften and bacon is cooked.

2              Add spinach, cover and cook, stirring occasionally, for 4-5 minutes or until spinach wilts. Add fish, toss to combine and cook for 4-5 minutes longer or until fish flakes when tested with a fork.
Season with a good grind of black pepper. Serve scattered with chopped fennel tops.

Where did the ingredients for this dish come from:
Fish: Tangaroa Seafoods – Napier; Bacon: Holly Bacon – Hastings; Leeks, fennel, spinach: Krismaw Gardens – Hastings; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other fish recipes you might like to try

North African-spiced Fish Stew

North African-spiced Fish Stew

Olive Oil Braised Celery & New Potatoes with Steamed Fish

Olive Oil Braised Celery & New Potatoes with Steamed Fish

Mexican-spiced Fish & Potato Stew

Mexican-spiced Fish & Potato Stew

 

Roasted Chicken, Carrots, Fennel & Onions

Roasted Chicken, Carrots, Fennel & OnionsAt the market last weekend there were lovey mini (and I mean mini) carrots and baby fennel and they cried out to be roasted together, so this is very similar to a recipe that I posted earlier in the month for Roasted Fennel, Carrots & Onions with the addition of chicken making it a one-dish meal. It is also similar to several other recipes that I have previously posted in that it roasts chicken thighs – see end of post for some other recipes.

Roasted Chicken, Carrots, Fennel & Onions

Serves 4

500g mini carrots, scrubbed
4 bulbs baby fennel, quartered lengthwise, any feathery top
reserved and finely chopped
2 red onions, cut into wedges
pinch dried red pepper flakes or to taste (optional)
sea salt
4 chicken thighs

1              Preheat oven to 200°C. Place carrots, fennel and onions in a bowl, drizzle with oil and season with dried red pepper flakes and a good grind of salt. Toss to combine. Tip vegetables into a baking dish and spread out.

2              Place chicken on top of vegetables, brush with oil and season with salt. Roast for 40-45 minutes or until chicken is golden and cooked through.

So tell me, do you roast chicken thighs or drumsticks for a quick roast chicken meal?

Where did the ingredients for this dish come from:
Chicken: Mad Butcher – Hastings; Onions: Krismaw Gardens –
Hastings; Mini carrots, baby fennel: Links Organics – Hastings;
Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other recipes using roasted chicken thighs:

Roast Chicken, Fennel, Leeks & Potatoes with Lemon

Roast Chicken, Fennel, Leeks & Potatoes with Lemon

Quick Roast Chicken with Bacon & Onion Gravy

Quick Roast Chicken with Bacon & Onion Gravy

One-dish Indian Roast Chicken & Vegetables

One-dish Indian Roast Chicken & Vegetables

 

Fish Baked in Celery, Leek & Fennel Sauce

Fish Baked in Celery, Leek & Fennel SauceCelery adds a wonderful freshness to dishes. Here I sauté it with fennel and leeks then made a creamy white sauce, which I spoon over fish fillets and bake to make a warming and easy winter meal. For a complete meal, serve with a baked potato and a steamed green vegetable or a salad of mixed leaves.

This sauce is so good that you will be thinking of other ways that you can use it. One of the other ways I love to use it, is to add cooked macaroni, then pile into a dish, scatter with grated cheese and
sprinkle with paprika and bake until hot and bubbly – now that’s a classy mac ‘n cheese!

It is also delicious mixed with other vegetables such as potatoes,
kumara or pumpkin and once again topped with cheese and baked to make a main dish featuring vegetables.

Fish Baked in Celery, Leek & Fennel Sauce

I also like to stir chopped parsley through the cooked sauce – however, parsley seems to be a bit scarce in these parts at the moment – none of the local growers seem to have any, so I am just having to make do
without it until reappears.

Serves 4

4 x 150g firm white fish fillets
CELERY, LEEK & FENNEL SAUCE
3-4 sticks celery, diced – about 1 cup
4 baby leeks, sliced
2 baby bulbs fennel, chopped
30g butter
¼ cup flour
2 cups milk
1 lemon
sea salt and black pepper
smoked paprika

1              Preheat oven to 200°C.

2              For the sauce, place celery, leeks, fennel and butter in a saucepan over a medium heat, cover and cook, stirring occasionally, for 15 minutes or until vegetables soften.

3              Gradually stir in flour, then constantly stirring, add milk and continue cooking and stirring constantly until sauce boils and
thickens. Add a good squeeze of lemon juice and season to taste with salt and black pepper.

4              Place fish in a baking dish, spoon over sauce, sprinkle with paprika and bake for10-15 minutes or until fish flakes when tested with a fork.

So tell me, how do you think you might use this vegetable and flavour packed sauce?

Where did the ingredients for this dish come from:
Fish: Tangaroa Seafoods – Napier; Fennel, leeks, celery: Krismaw Gardens – Hastings; Milk: Origin Earth – Havelock North; Smoked Paprika: Orcona Chillis ‘n’ Peppers – Hastings; From the garden: lemon; Store Cupboard Ingredients: butter, flour, salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other recipes using celery you might like to try:

Braised Lamb with Celery & Celeriac

Braised Lamb with Celery & Celeriac

Celery, Onion, Pancetta & Tomato Braise

Celery, Onion, Pancetta & Tomato Braise

Celery Risotto

Celery Risotto

 

Salmon, Fennel & Orange Parcels

Salmon, Fennel & Orange Parcels

Looking for an easy and tasty dish that is sure to impress then this is it. With just three ingredients and a seasoning of salt it is hard to
believe that something so simple is also a showstopper!

Fennel and orange is a great combination, fennel and salmon are a match that is hard to beat, but when fennel, orange and salmon are teamed together you are stunning trio.

Salmon, Fennel & Orange Parcels

There is no need to peel the oranges, once cooked the rind becomes soft and edible – even JR who tends not to embrace citrus skins ate this up happily and without comment!

Serves 4

2 oranges, each cut into 6 slices
2 small fennel bulbs, sliced, any feathery tops reserved
4 x 125g pieces salmon fillet
sea salt

1              Preheat oven to 200°C. Tear off four pieces of aluminium foil large enough to completely enclose the salmon.

2              Place three orange slices in the centre of each piece of foil. Divide fennel into four portions and place on top of orange slices, then top with salmon and season with a grind of salt.

3              Bring foil up around fish and roll edges to seal. Place parcels on a baking tray and bake for 20 minutes or until fish is cooked.
Allow to stand for 5 minutes before serving. Serve scattered with chopped fennel tips.

So tell me, have you ever tried salmon and orange?

Where did the ingredients for this dish come from:
Fish: Tangaroa Seafoods – Napier; Fennel: The Chef’s Garden @
Epicurean
– Hastings; From the garden: oranges; Store Cupboard Ingredients: salt.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other salmon recipes you might like to try:

Roast Salmon and Winter Vegetables

Roast Salmon and Winter Vegetables

Marinated Salmon Seared in a Pepper Crust

Marinated Salmon Seared in a Pepper Crust

Creamy Salmon, Cucumber & Pea Pie

Creamy Salmon, Cucumber & Pea Pie

 

Roasted Fennel, Carrots & Onions

Roasted Fennel, Carrots & OnionsRoast vegetables are always a favourite side for roast meat, but they are also delicious with any other number of meals and this one using winter vegetables, fennel and carrot is not only tasty, but also
colourful.

Roasted Fennel, Carrots & Onions

A great side dish for any winter meal – other winter vegetables such as parsnips and celeriac are also great additions.

Serves 4

2 small fennel bulbs, any feathery top reserved and finely chopped
2 medium carrots
1 onion, sliced
olive oil
sea salt and black pepper

1              Preheat oven to 200°C.

2              Cut fennel into quarters, remove core and cut each quarter into 3 or 4 slices. Cut each cut carrot in 10cm pieces, then cut each piece lengthwise into quarters.

3              Place fennel, carrots and onion in a bowl, add a splash of oil and a grind of salt and black pepper to season. Toss to coat. Tip
vegetables onto a baking tray, spread out in a single layer and roast for 40-45 minutes or until vegetables are tender and starting to
caramelise. Serve scattered with chopped fennel tops.

So tell me, do you roast vegetables as a side for other meals besides a traditional roast?

Where did the ingredients for this dish come from:
Fennel: The Chef’s Garden @ Epicurean – Hastings; Carrots, onions: Krismaw Gardens – Hastings; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Lamb, Parsnip & Bacon Stew

Lamb, Parsnip & Bacon StewAs I have said before lamb shoulder chops won’t win any beauty
contest, but they are an economic cut which allow you to enjoy the flavour of lamb at a fraction of the cost of the more glamourous cuts.

Here I have teamed lamb shoulder chops with bacon, parsnips and fennel to make a light and warming winter stew – I have used no thickening, but if you prefer you could thicken with cornflour at the end of cooking.

Lamb, Parsnip & Bacon Stew

Serves 4

2 rashers bacon, rind removed, meat cut into strips
olive oil
4 (750g-1kg) lamb shoulder chops
1 onion, cut into wedges
1 fennel bulb, trimmed, halved lengthwise and cut into wedges
2 cloves garlic, roughly chopped
2-4 parsnips, peeled and cut into 1cm pieces
1 bay leaf
1 cup red or white wine
1 cup chicken stock
handful chopped parsley

1              Place bacon and a splash of oil in a large, deep-sided frying pan with a lid over a medium heat and cook, stirring occasionally,
until bacon renders its fat. Remove bacon from pan, leaving behind as much fat as possible.

2              Season lamb with a good grind of salt. Increase heat, add lamb chops to pan and cook for 4-5 minutes each to brown. Remove lamb from pan and set aside.

3              Reduce heat, add onion and fennel to pan, cover and cook, stirring occasionally, for 8-10 minutes or until onions start to soften and fennel caramelise. Add garlic and cook, stirring, for 30 seconds or until fragrant. Add parsnips and mix to combine. Stir in bay leaf, wine and stock, cover and bring to simmering.

4              Return bacon and lamb to pan, cover and simmer, stirring occasionally, for 1 hour or until lamb is tender and falling off the bone. Stir in parsley, reserving a little for scattering.

So tell me, do you use lamb shoulder chops and if you do, what is your favourite way of preparing them?

Where did the ingredients for this dish come from:
Lamb: Mad Butcher – Hastings; Onion, garlic, parsnips: Krismaw Gardens – Hastings; Fennel, parsley: The Chef’s Garden @
Epicurean – Hastings; Store Cupboard Ingredients: bay leaf, stock, wine, salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other recipes using lamb chops you might like to try:

Braised Lamb with Celery & Celeriac

Braised Lamb with Celery & Celeriac

Braised Middle Eastern Lamb & Vegetables

Braised Middle Eastern Lamb & Vegetables

Braised Lamb Chops & Root Vegetables

Braised Lamb Chops & Root Vegetables

 

Fennel Braised with Balsamic Vinegar & Honey

Fennel Braised with Balsamic Vinegar & Honey

As regular readers know I am a little partial to fennel – I LOVE it – and am always looking for different ways to prepare it. I was looking through one of my go-to cookbooks – Stephanie Alexander’s, The Cook’s Companion – the other day when I saw this recipe and knew that I had to give it a try and once I tried it, I knew I had to share it with you – it so totally takes fennel to another wonderful level!

Fennel Braised with Balsamic Vinegar & Honey

In Stephanie’s recipe, she used rosemary – I used thyme, because that is what I had and have used it before with fennel and knew it worked.

This is a great side dish to serve with stronger flavoured protein – I served it with pan-fried kidneys and bacon and it was a great match.

Serves 4

knob butter
olive oil
4 small fennel bulbs, quartered
2-3 sprigs thyme
freshly ground black pepper
¼ cup balsamic vinegar
1 tbsp honey

1              Heat butter and a good splash of oil in a large saucepan over a medium heat. When butter mixture starts to sizzle, add fennel and cook, turning occasionally and carefully for 15-20 minutes or until brown on all sides. Try to keep the fennel wedges together as much as possible.

2              Add thyme and season with black pepper. Increase heat, add vinegar and cook, turning carefully, to coat for 5 minutes.

3              Drizzle with honey and pour in 1 cup water – to come about one-third up the fennel wedges. Reduce heat, cover and cook for 25 minutes or until fennel is tender.

Where did the ingredients for this dish come from:
Fennel, rosemary: The Chef’s Garden @ Epicurean – Hastings;
Honey: The Naked Honey Pot – Taradale; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: butter, balsamic
vinegar, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe very slightly adapted by Rachel Blackmore

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Sautéed Fennel and Leeks

Sautéed Fennel and LeeksThe leeks at The Chef’s Garden at Epicurean Supplies at the moment are fabulous – they are extremely long and slender which means you get a lot of edibleness from just one leek.

Clyde Potter tells me that the variety they are growing is called King Richard and the long slender stems is one of its characteristics.
Another advantage of this variety is that because they so long and have an upright habit, less dirt gets trapped between their leaves – so less cleaning!

Sautéed Fennel and Leeks with Fish

Sautéed Fennel and Leeks with Fish

Sautéed Fennel and Leeks

Serve as a side dish or as I did on this occasion as a bed for fish. Once the fennel and leeks were cooked, I placed the fish on top of the mixture,
covered and cook until fish flaked when tested with fork – exact cooking time will depend on thickness of fish.

Serves 4

olive oil
2 bulbs fennel, top removed, halved lengthwise, cored and sliced thinly
1 long leek, tough greens removed cleaned and sliced
1 tsp grated lemon zest
sea salt and freshly ground black pepper

1              Place fennel, leek and a good splash of oil in a frying pan,
cover and cook over a medium heat, stirring occasionally, for 10-15 minutes or until fennel and leek are soft and translucent.

2              Stir in lemon zest and season with a good grind of salt and black pepper.

Where did the ingredients for this dish come from:
Fennel, leek: Epicurean Supplies – Hastings;  Lemon: Krismaw
Gardens – Hastings; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’ Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other leek recipes you might like to try:

Braised Broad Beans, Leeks & Fennel with Dill

Braised Broad Beans, Leeks & Fennel with Dill

Kingfish with Leeks, Lime and Coriander

Kingfish with Leeks, Lime and Coriander

Roast Chicken, Fennel, Leeks & Potatoes with Lemon

Roast Chicken, Fennel, Leeks & Potatoes with Lemon

 

Salmon & Fennel Stew with Saffron

Salmon & Fennel Stew with SaffronI love the colours of this dish – chunks of pink salmon and seasonal vegetables sitting in a wonderful buttery coloured saffron broth with the odd orange saffron thread. It is a pretty and warming meal in a bowl, that is smart enough for mid-week entertaining.

Salmon & Fennel Stew with Saffron

Any firm fleshed fish works for this stew, but salmon does add a
wonderful richness – if you want a slightly more economic dish use half salmon and half white fish.

I garnished this dish with crispy salmon skin – why waste it? It is simple to make, place skin, flesh side down in a non-stick frying pan and cook over a medium-high heat for 3-4 minutes, turn over and cook for 3-4 minutes longer or until skin is crisp. Remove skin from pan, chop and season with a good grind of sea salt.

Serves 4

2 bulbs fennel, core removed, sliced – reserve any feathery tops
2 sticks celery, sliced
1 leek, sliced
1 carrot, diced
2 cloves garlic, finely chopped
olive oil
pinch saffron threads
½ cup dry white wine
4 potatoes, cut into chunks
2 cups fish or chicken stock
500g salmon fillets, skin and bones removed, cut into 5cm chunks
sea salt and freshly ground black pepper

1              Place fennel, celery, leek, carrot and garlic with a splash of oil in a large saucepan, cover and cook, over a medium heat, stirring
occasionally, for 8-10 minutes or until fennel and leek are soft and translucent.

2              Meanwhile, soak saffron in wine. Add potatoes, stock and wine mixture to pan, bring to the boil, reduce heat and simmer,
stirring occasionally, for 15-20 minute or until potatoes are tender.

3              Add salmon, mixing gently to combine and simmer for 4-5 minutes longer or until fish is cooked. Season to taste with a good grind of salt and black pepper.

Serving suggestion: Ladle into bowls and scatter with chopped
fennel tops.

Where did the ingredients for this dish come from:
Salmon: Tangaroa Seafoods – Napier; Celery, carrot, garlic,
potatoes:
Krismaw Gardens – Hastings; Leek, fennel: The Chef’s Garden @ Epicurean – Hastings; Saffron: Terrza Saffron – Hastings; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: stock, wine, salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other recipes using saffron:

Potatoes & Chard in Garlicky Saffron Broth

Potatoes & Chard in Garlicky Saffron Broth

Mussels in Tomatoes & Saffron

Mussels in Tomatoes & Saffron