No­mad’s Jac­qui Challi­nor takes fen­nel, fronds and all, and com­bines it with left­over sourdough for a fab­u­lously fru­gal feed.

delicious - - INSIDER. -

MIN­IMIS­ING WASTE IS some­thing we all need to be con­scious of, not only from a cost per­spec­tive but so we re­ceive the full nu­tri­tional value from the fruit and veg we spend our money on. Work­ing long hours, I of­ten find that some of the pro­duce I buy tends to sit around longer than I’d like, so all of my veg scraps go into the freezer to be used later for soups and stocks. My recipe for bar­be­cue fen­nel, ajo

blanco and green olives is a great way to use fen­nel, tops and all, and also any left­over sourdough you have ly­ing around.

To make the ajo blanco, soak 30g crust­less sourdough in wa­ter for 5 min­utes. Re­move bread from wa­ter and squeeze out ex­cess liq­uid. Whiz 70g blanched al­monds and one gar­lic clove in a blender un­til finely chopped. Add sourdough and 25ml ex­tra vir­gin olive oil, and whiz to a paste. On low speed, add 190ml chilled wa­ter in a thin, steady stream un­til smooth. Add a splash of sherry vine­gar and a pinch of salt flakes. Stand to thicken slightly.

Halve 2 heads fen­nel length­ways, re­serv­ing fronds. Brush fen­nel with ex­tra vir­gin olive oil and grill on a hot bar­be­cue or in a char­grill pan for 2-3 min­utes each side or un­til coloured. Re­duce heat to medium-low and cook for 5 min­utes or un­til ten­der.

Spoon ajo blanco into a serv­ing bowl, top with fen­nel, scat­ter with chopped green olives and fen­nel fronds, and driz­zle with ex­tra vir­gin olive oil to serve.

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