Braised Fennel with Chilli & Verjuice
The fennel submerged in delicious juices is the perfect side to any meal! Braised Fennel with Chilli & Verjuice
Ingredients
- 1 tsp coriander seeds
- 1 tsp Fennel Seeds
- 3 Tbs light olive oil
- 4 fennel bulbs trimmed (each cut in 6 wedges)
- 2 tsp lemon thyme leaves
- 2 cloves garlic (peeled and sliced)
- 125 ml (1/2 cup) verjuice
- 125 ml (1/2 cup) white wine
- 1 cup chicken stock or water
- 1 long red chilli
- 2 Tbs flat leaf parsley leaves (finely chopped)
Instructions
- Grind the seeds in a mortar and pestle or in a mug with the end of a rolling pink. Set aside.
- Heat the Saute Pan over medium heat for 2 minutes.
- Add oil and fennel and cook for 5 minutes turning frequently.
- Add thyme, garlic, ground seeds, verjuice and white wine.
- Reduce heat to low and continue to cook, covered for 15 minutes.
- Add stock or water, stir well and cook over low heat, covered, for a further 30 minutes.
- Add chilli and cook for 5 minutes.
- Inset skewer into fennel to test if tender. If not continue to cook until tender.
- Remove from heat scatter with parsley and serve.
Notes
This recipe is wonderful with barbecued snapper or braised pork.