Tag Archives: fennel

Sicilian Roasted Chicken

In search of a healthy BBQ sauce alternative ? This beautifully Italian recipe ticks all the right boxes.

In search of a healthy BBQ sauce alternative ? This beautifully Italian recipe ticks all the right boxes.

MARINADE:
In a Large Bowl with a cover add :

4 tablespoons Olive Oil
2 Whole Oranges with the peel on- Sliced in 1/4 “ slices 2 Oranges-for the juice
1 Lemon-for the juice
3 tablespoons-Grain Mustard
3 tablespoons Brown sugar or Honey
1 tablespoon Fresh Thyme
Sea Salt
Fresh Cracked Black Pepper
Handful or Fresh Flat Leaf Parsley

Stir to combine

Add
3 Fennel Bulbs Cut int large chunks
1 large Chicken with skin on – cut up or (I like thighs for this recipe)

Toss together
Cover and refrigerate for at least 3-5 hours stirring occasionally.

20 minutes before baking Preheat oven to 220 C / 450 F

Pour into a Roasting pan skin side up Bake for 45 minutes.

Use Drippings over Chicken to serve.
I serve this recipe with a lovely Rocket Salad with a balsamic dressing


Pear Salad w/ Apple Cider Vinaigrette

I used a mandoline for this fresh clean salad. If you don’t have one, take your time and slice your ingredients thin.

I used a mandoline for this fresh clean salad. If you don’t have one, take your time and slice your ingredients thin.

½  Cucumber

½ bulb of Fennel

½ Anjou Pear

Pinch Sea Salt

A few twists of cracked Black Pepper

1 dried Apricot-hand sliced very thin

A few Mint leaves

Slice Pear and arrange on the bottom of your serving plate.

In a small bowl place sliced cucumber and fennel Add salt and pepper.

Add 2 tablespoons dressing and toss. Place mixture over pears. Sprinkle with apricots.

Apple Cider Vinaigrette

On a small bowl add

5 mint leaves

½ teaspoon sugar

1 tablespoon Apple Cider Vinegar

Macerate together with a wooden spoon.

Add remaining vinegar, a pinch of sea salt , a few twists of Black Pepper and a pinch of white pepper.

Squeeze ¼ Meyer Lemon and zest. Mix together.


Celeriac Crunch Salad

When I go to Paris an overwhelming force hustles me into La Bon Marche Food Hall directly to the Celeriac Salad.! Its fresh crunchy creamy goodness is like a magnet! The tenderness of the Celeriac makes this “French Coleslaw” unforgettable.
Here is my best shot !

1 lemon-juiced

zest of  1 small orange

1 head celeriac- grated

1 head fennel -grated

2 teaspoons dijon mustard

3 teaspoons mayo

3 tablespoons olive oil- (more if needed)

salt

cracked pepper

1 tablespoon fresh parsley-chopped

In a small bowl combine mustard, mayo, olive oil and lemon and zest- whisk until incorporated.

Add salt and pepper to taste. (don’t be shy)

Pour over grated veggies.

Toss well and refrigerate for at least 2 hours before serving.

Sprinkle with parsley before serving.


Mélange

This recipe Is a staple in my kitchen. It is so versatile, easy and it fits into so many recipes. You can eat it by itself , in an omlette, with cheese and crackers, as a relish on sandwiches, on top of fish, or even mix it into ground beef to make the most savory meatloaf. Sooo Good and so many possibilities. Use it as a point of departure!

  • 2 slices bacon –chopped (optional)
  • 2 yellow bell peppers – thinly sliced
  • 1 bulb fennel- thinly sliced
  • 2 stalks celery-thinly sliced
  • 2 shallots –thinly sliced
  •  3 tablespoons- olive oil
  • 1 red  thai chile – chopped fine (optional)
  • Zest of one small orange
  • 2 tablespoons – truffle oil (optional)

in a large frying pan on medium , heat olive oil . Add shallots and cook for 5 minutes.

Add the rest of the ingredients and sauté for 20 minutes.

Turn heat to very low and continue to cook until all is soft and melded together (about another 30-40 minutes.)

For an even more savory depth, top with a drizzle of your finest balsamic vinegar .