All posts tagged Fennel

Celery & parsnip soup

Celery & parsnip soup

Ingredients

  • 60ml olive oil
  • ½ bunch celery chopped
  • 2 parsnips (about 450g) peeled & chopped
  • 1 bulb fennel
  • 1 small brown onion
  • 1 clove of garlic thinly sliced
  • 2 bay leaves
  • 1.5lt stock
  • Cream (optional)

Method

Sweat celery, fennel, parsnip, onion, garlic and bay leaves
until soft and just starting to colour. Add stock and
simmer gently until vegetables are soft (about 30min).
Blitz with a hand blender. For a smoother soup you can
pass through a sieve. Return to a clean pan and season.
You could add cream at this point if you wish.

Serve hot with crusty bread and butter.

 

Prepared by
Ivonne Nathan
Culinary Skills Teacher
Trade Skills and Vocational Learning
Canberra Institute of Technology

For further information on courses in culinary
visit cit.edu.au phone (02) 6207 3188 or
email infoline@cit.edu.au.

Fish baked en papillote with a winter salad of fennel and candied walnuts

Fish baked en papillote with a winter salad of fennel and candied walnuts

Ingredients

  • 600g fish fillets
  • 100ml white wine
  • 4 sprigs thyme
  • 50ml olive oil
  • 8 thin slices of lemon
  • Salt and pepper
  • Olives
  • 2 cloves garlic thinly sliced
  • 2 tbsp baby capers
  • 1 cup small tomatoes halved

For the salad

  • I large fennel bulb thinly sliced
  • 2 cups rocket leaves
  • 1 radicchio sliced
  • 80ml extra virgin olive oil
  • 2 tbsp red wine vinegar
  • 1 tbsp Dijon mustard
  • 1 tsp honey

Candied walnuts

  • 110g caster sugar
  • Pinch dried chilli flakes
  • 1 cup of roasted walnuts

Method
Make a caramel with the 110g sugar and a small amount of water. Add walnuts and spread out onto a baking paper lined tray.  When completely cool break up into smaller pieces.

Place a piece of baking paper big enough to wrap one portion of fish over bench top. Season fish with salt and pepper, place on the sheet of paper. Place one sprig of thyme, 1tsp olive oil, 2 slices of lemon, ½ tbsp. capers, ¼ of the tomatoes and garlic on top. Splash with wine and fold paper over making tight overlapping folds along the edge to seal. Put into a pre-heated oven at 180C and bake 8 mins or until cooked through.
Make the salad by tossing ingredients together. Combine dressing ingredients, drizzle over and sprinkle candied walnuts over.
Serve fish with dressed salad.

Prepared by
Ivonne Nathan
Culinary Skills Teacher
Trade Skills and Vocational Learning
Canberra Institute of Technology

For further information on courses in culinary
visit cit.edu.au phone (02) 6207 3188 or
email infoline@cit.edu.au.

Smoked Duck Breast with Fennel & Beetroot & Orange Relish

Recipe by Joel Jones from the Treehouse Bar in Canberra

Ingredients:

  • 2 Duck Breast
  • Olive Oil
  • Tea leaves enough to cover a tray
  • 200g Brown Sugar
  • 1 Cinnamon Quill
  • 1 Bay Leaves
  • 2 Star Anise
  • 1 Orange :
  • Salt and Pepper
  • Fennel Bulbs
  • 1 Bunch Thyme
  • 50g Butter
  • 200ml Cream
  • 1 Lemon
  • 1 Large Beetroot
  • White Vinegar
  • Castor sugar


Method:

Smoked Duck Breast:

– Seal the duck breast skin down until nicely browned.
– In a foiled tray, place the tea leaves, sugar, cinnamon quill, the rind from the orange and a few sprigs of the thyme.

Beetroot Relish:

– Finely slice the beetroot
– Add the vinegar and sugar along with the star anise and the juice from 1 orange, bay leaf and salt and pepper.

Fennel Puree:

– Slice the fennel, place in a small pot of water and boil.
– Reduce the cream and Butter until thick
– Strain the fennel once cooked
– Add the cream mixture and season to taste.

Soused Fennel:

– Finely slice the fennel add lemon juice, salt and pepper and olive oil
– Allow the fennel to soften in the mixture.
– Strain for service.
– Chop some Thyme to taste adjust seasoning if needed.