Sherry & orange caramelised fen­nel with goat’s curd

BBC Good Food - - Weekend -

A lovely side dish for roast lamb (leave out the goat’s curd and it works well with pork and duck, too). Sherry is very good with both fen­nel and orange, and its sweet­ness is great against the tang of goat’s curd. If you can’t get curd, use a soft, creamy goat’s cheese.

SERVES 4 as a side dish PREP 10 mins COOK 30 mins EASY

4 medium fen­nel bulbs

15g un­salted but­ter

1 tbsp ex­tra vir­gin olive oil

200ml medium sherry

1 tsp fen­nel seeds, bruised in a pes­tle and mor­tar ½ orange, zested and juiced

3 tsp gran­u­lated sugar

100g goat’s curd

10g hazel­nuts, toasted and coarsely chopped 1 Trim the tips of the fen­nel bulbs, re­mov­ing any lit­tle feath­ery fronds (keep these for later). Quar­ter the bulb length­ways and re­move the coarse outer leaves, then cut each piece in half again length­ways.

2 Melt the but­ter in a large fry­ing pan and add the olive oil. Cook the fen­nel wedges over a medium-high heat for 2 mins each side or un­til they’re golden – keep mov­ing them around the pan so you get an even colour­ing. Add 125ml sherry and the fen­nel seeds, then lower the heat and cover the pan. Cook the fen­nel for about 7 mins, then add the orange juice and cook, un­cov­ered, for a fur­ther 7 mins or un­til the fen­nel is ten­der but not col­laps­ing (the wedges should keep their shape). Turn the heat up and cook un­til the juices have al­most com­pletely dis­ap­peared.

3 Add the sugar to the pan and cook for about 30 secs, turn­ing the fen­nel wedges over, or un­til slightly caramelised. Add the orange zest along with the re­main­ing sherry. Sea­son and cook, turn­ing the wedges, un­til the sherry has re­duced and the wedges are coated and glossy, but not too dark.

4 Put the fen­nel on a serv­ing plate and dot tea­spoons of goat’s curd around it. Sprin­kle with the hazel­nuts and top with the re­served fen­nel fronds to serve.

GOOD TO KNOW fi­bre • 1 of 5-a-day • gluten free

PER SERV­ING 287 kcals • fat 16g • sat­u­rates 7g • carbs 12g • sug­ars 10g • fi­bre 8g • pro­tein 9g • salt 0.4g

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