Culture Street

Food

FENNEL WITH GOAT’S CURD

On March 4, 2016

Serves 4 as an accompaniment or 2 as a light meal

Ingredients
?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

Method
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.

9781921384257Recipe and images taken from Maggie Beer's Autumn Harvest Recipes, published by Penguin, $29.99. Buy the book here.

You Might Also Like

Food

Morning Tea Slice

This scrumptious raw recipe comes from my friend and former River Cottage colleague Nonie Dwyer and the title sums it up nicely – these fruity bars are great with your...

On November 7, 2014

Food

Cheese Soufflé

Feeds 10

On May 30, 2014

Food

Three smoothies for glowing skin and good health

SKIN-GLOW SMOOTHIE

On February 10, 2017
 

Food

Eight cookbooks to keep in your kitchen

Here are our top cookbooks to keep in your kitchen.

On September 18, 2015

Food

Chocolate Fondant

An exciting new book series for children has just been released.

On July 22, 2016

Food

Salted Caramel Malt Cake

An indulgently delicious cake, perfect for an afternoon with friends.

On January 15, 2016
 
Copyright © 2012 - 2019 Culture Street
Contact: info@culturestreet.com.au