Braised fen­nel with ba­con, pear and wa­ter­cress

Australian Women’s Weekly NZ - - CONTENTS -


40g but­ter

6 (220g) shortcut ba­con rash­ers, sliced finely

2 large (700g) fen­nel bulbs, trimmed, cut into thin wedges

½ cup (125ml) ap­ple juice

1 medium (230g) green pear, sliced finely, juli­enned

1 bunch wa­ter­cress, sprigs picked


1 tea­spoon Di­jon mus­tard 1 tea­spoon ap­ple cider vine­gar ¼ cup (60ml) ex­tra vir­gin olive oil

1 DRESS­ING: Place all in­gre­di­ents in a screw-top jar; shake to com­bine.

2 Melt but­ter in a large fry­ing pan over medium heat. Add ba­con; cook, stir­ring, un­til it is crisp and golden. Re­move with a slot­ted spoon and drain on pa­per towel. 3 Add the fen­nel and ap­ple juice to the pan; cook, cov­ered, for 5 min­utes. Un­cover, sea­son with sea salt and freshly ground black pep­per, and con­tinue to cook the fen­nel, un­cov­ered, turn­ing once, un­til the liq­uid has evap­o­rated.

4 Trans­fer the fen­nel to a serv­ing dish and add the pear and wa­ter­cress. Top with the ba­con pieces and driz­zle with the Dress­ing. Not suit­able to freeze or mi­crowave.

The sweet­ness of the braised fen­nel and pear is beau­ti­fully off-set by the salti­ness of the ba­con and pep­pery bite of the wa­ter­cress.

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