Gorgeous vegetarian Braised Fennel it's easy to make and it tastes delicious warm or at room temperature.
Serves: 6–8
INGREDIENTS
2 large fennel bulbs
3 tablespoons olive oil
1 teaspoon fennel seeds
pinch of chilli flakes
2 cloves garlic, crushed
½ cup white wine
¼ cup golden raisins
zest and juice of 1 orange
½ cup chicken or vegetable stock
sea salt and freshly ground pepper
METHOD
Trim and wash the fennel, reserving the feathery tops. Cut in half through the centre from the top then cut each half into two or three wedges. Heat the olive oil in a large sauté pan and brown the fennel on all sides. Add the fennel seeds, chilli flakes, garlic and wine. Let the wine bubble up for 1 minute then add the raisins, orange juice and stock. Season. Simmer uncovered until the fennel is tender and the liquid is reduced to a glaze, turning the fennel occasionally.
To serve: Transfer the fennel to a serving platter and spoon over the raisins and glaze. Garnish with reserved fennel tops. Serve warm or at room temperature.
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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.