Serves: 6–8
INGREDIENTS
2 large fennel bulbs
¼ cup olive oil
sea salt and freshly ground pepper
2 tablespoons honey
2 cloves garlic, thinly sliced
½ cup white wine or water
pinch of saffron threads
2 tablespoons currants
zest and juice 1 lemon
¼ cup whole blanched almonds, roasted
2 tablespoons flat-leaf parsley
METHOD
Trim off the fennel stalks and reserve any fronds. Cut the fennel in half through the root then cut into slim wedges, trying to keep each piece attached at the root.
Heat the olive oil in a large sauté pan and add the fennel. Season and cook over a medium heat until crisp tender and lightly coloured. You may have to do this in batches.
Add the honey, garlic, wine, saffron, currants and the lemon zest and juice and bring to the boil. Simmer until the pan juices are reduced and syrupy. Season again if required. Cool.
To serve: Add the almonds and parsley to the fennel. Transfer to a shallow serving dish, pour over the pan juices and scatter with the reserved fennel fronds.
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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.