Serves 4 as an accompaniment or 2 as a light meal
?40 g unsalted butter
1?3 cup (80 ml) extra virgin olive oil 1 large, plump fennel bulb, trimmed and quartered, fronds reserved
4 fresh bay leaves
1 meyer lemon (optional), cut into 6 wedges
sea salt flakes and freshly ground black pepper
1?2 cup (125 ml) verjuice or fruity white wine
80 g goat’s curd
baby purple basil or freshly chopped flat-leaf parsley, to serve
Melt the butter over low heat in a heavy-based frying pan until nut-brown, then add a splash of the olive oil and gently seal the fennel quarters on both sides. Add fennel fronds, bay leaves and lemon, if using, then season with salt and pepper.
Add the verjuice or white wine and remaining olive oil, then cover and simmer for about 20 minutes or until cooked through. Remove the lid, then increase the heat to high and cook for another 5 minutes, or until fennel is coloured and pan juices are reduced to a syrup.
Remove the fennel, season to taste and serve as a warm salad, topped with spoonfuls of goat’s curd and baby purple basil or chopped parsley.
Recipe and images taken from Maggie Beer's Autumn Harvest Recipes, published by Penguin, $29.99. Buy the book here.
A modern twist on a French classic, this is a simple dessert that can be made in advance with the final touches added just before serving. It’s great on its...On July 14, 2016
MAKES 8 BARSOn February 7, 2014
The brilliant thing about these little French butter cakes is that they age so well but, if you eat them soon after they come out of the oven, you’ll catch...On December 15, 2017
SERVES 2On May 29, 2015
Despite the name, this cake has very little to do with Prague. Originally dreamed up by a prominent Soviet patisserie developer, his recipe was even more elaborate than the one...On July 31, 2015
Julie Goodwin is more than just a TV cook - she's an Aussie mum. She knows what you need to feed your family without breaking the bank or spending hours...On November 21, 2014