100g salted butter, chopped1/3 cup (80ml) olive oil4 baby fennel, quartered3 red onions, quartered1/2 bunch marjoram, leaves picked2/3 cup (160ml) vegetable stock6 vine-ripened tomatoes, quarteredFinely grated pecorino, to serveBREADCRUMB TOPPING200g brioche, torn1 garlic clove, chopped1/2 bunch marjoram, leaves picked100g pecorino,...
1 fennel, trimmed, quartered200g red or yellow capsicums, sliced thickly100g red onions, cut into wedges25 ml olive oil1 small clove garlic, crushedsalt and freshly ground black pepper, to tasteBalsamic dressing10ml lemon juice15ml extra virgin olive oil10ml balsamic vinegarhalf clove garlic,...
drizzle of olive oil, for the panone wedge of red cabbage1/2 small fennel3 radishes, chopped into wedgesa handful of dill frondstwo large handfuls of silverbeet (chard) leaves, or spinach, roughly choppedsalt + pepperone large handful of rocketdrizzle of balsamic vinegar...
2 Medium Bulbs Fennel, Trimmed And Cut Into Wedges1 Small Cauliflower, Trimmed, Leaves Attached, Cut Into Wedges2 Tablespoons Extra Virgin Olive Oil Sea Salt And Cracked Black Pepper6 Sprigs Lemon Thyme ¼ Cup Chervil Leaves1 Cup (100g) Micro (Baby) Sorrel...
Roasting fennel mellows its flavor, resulting in a mild sweetness on this pizza. Make sure to remove the core from the fennel bulb before thinly slicing.2 cups broccoli florets2 cups thinly sliced fennel (about 1 medium bulb)2 tablespoons olive oil1...
200 g Pearl Barley1 Medium Swede3 Cloves Garlic1 Medium Fennel200 g Winter Greens (kale, green cabbage, savoy, etc.)2 Tablespoons Olive Oil2 Tablespoon Balsamic VinegarCover the barley with water and simmer in a pan over a low heat for around 45...
2 cups broccoli florets1 fennel bulb, sliced5 garlic cloves, peeled2 teaspoons olive oil1 teaspoon salt½ teaspoon freshly cracked pepper1 teaspoon butter½ cup diced white onion1 cup diced potato2 cups vegetable/chicken stock1 teaspoon dried thymeGrated parmesan cheesePreheat the oven to 400...
1 fennel bulb and reserved wispy leaves (frangs)3 large carrots8 Cipollini onions (or one large onion sliced into half-moons)2 tablespoons white balsamic vinegarJuice of ½ lemon2 tablespoons extra virgin olive oil1 teaspoon Sicilian Spice Mix or Italian Seasoning½ teaspoon garlic...
FOR THE ROASTED FENNEL:2 large fennel bulbs1 - 1 ½ tbsp extra virgin olive oil½ tsp saltFOR THE CARAMELIZED PUMPKIN SEEDS (PEPITAS)½ cup raw pumpkin seeds2 tbsp maple syrup¾ tsp sea salt¼ tsp ground black pepper½ tsp extra virgin olive...
