Prepared this way, fennel can be served as an antipasto or as a vegetable to accompany a simple piece of grilled meat or poultry. The best parmesan to use is always Parmagiano Reggiano but, if this is hard to find, Grana Padano is an excellent and often less expensive alternative.
Serves: 6
INGREDIENTS
1-2 cups freshly grated Parmesan
2 large eggs
2 large fennel bulbs cut into 1 cm thick slices
rocket leaves or other salad greens to serve
freshly ground black pepper
lemon wedges
canola oil for frying
METHOD
Place the grated Parmesan on a tray. Lightly beat the eggs in a shallow dish.
Dip the sliced fennel into the egg and drain off the excess.
Lay the slices on the cheese and press down well to coat.
Heat 2-3 tablespoons of oil in a non-stick frying pan and cook the fennel for about 2 minutes each side or until golden and crisp.
Drain on paper towels.
Serve the fennel on top of the rocket leaves with a sprinkle of sea salt, a grind of black pepper, and a squeeze of lemon juice.
Serves 6
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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.