Make your own crisp Parmesan crackers to serve with this tasty dip.
Serves: 6
INGREDIENTS
¼ cup olive oil
2 large fennel bulbs, tops trimmed and fronds reserved
2 teaspoons finely chopped rosemary or thyme
2 cloves garlic, crushed
1 cup chicken or vegetable stock
1 x 400 gram tin cooked cannellini beans, drained and rinsed
zest of 1 lemon
2 tablespoons lemon juice
½ cup finely grated Parmesan cheese
2 tablespoons chopped basil
sea salt and freshly ground pepper
METHOD
Thinly slice the fennel and place in a large sauté pan with the olive oil, rosemary and garlic and a good pinch of salt. Cover and cook over a low heat for 10 minutes, stirring occasionally, until the fennel has softened but is not coloured.
Add the chicken stock and simmer, uncovered, for 10 minutes or until very tender. Add the white beans, lemon zest and juice and cook for a few minutes to infuse the flavours. Remove from the heat and cool until just warm. Tip into a food processor with the Parmesan and basil. Season and process to a coarse texture.
Transfer to a shallow serving dish and drizzle with a little olive oil, a grind of pepper and the reserved fennel fronds.
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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.