• Tag Archives fennel
  • Pork Apple and Fennel Casserole with Bubble and Squeak patties

    2014-03-29 18.40.44

    So I was having a Masterchef catch up and gave myself a savoury box to use up some bits we had in the fridge. Pork loin steaks, fennel, apple and pointed cabbage. So using my refined palate…insert laughter here….I decided to make a casserole/stew of sorts.

    2 pork loin steaks cut into cubes
    1 bulb of fennel cut into cubes
    1 large red apple cored and cut into cubes
    1 yellow onion…you could use a red onion but I didn’t have one
    1 pointed cabbage
    2 potatoes cubed
    25g butter
    2T olive oil
    1t dried sage
    1/2 t dried rosemary
    1/2 t dried thyme
    1/4 t dried tarragon

    Boil up the potatoes until soft. Shred the cabbage and season with salt and pepper cook in water until soft. When cooked put 2/3 of the cabbage and the drained potatoes into a food processor, season and whiz up into a rough paste. Leave to one side.

    Get a large fry pan and put the butter in to melt with the olive oil. Pop the fennel, onion and apple into the pan and cook until starting to soften. Then chuck in the cubes of pork and season with rosemary, thyme, sage, salt and pepper. When the pork is nearly cooked through toss the cooked cabbage in and then keep warm. Pork is safe to be slightly pink in the middle, and if you overcook it it is bloody awful…like chewing shoe leather!

    Heat up the pan with oil and make some patties from the potato/cabbage mix and pop them in the hot oil…about 3 minutes on each side. Serve with the tarragon and mustard hollandaise sauce.

  • Fennel and Blood Orange Salad

    2014-03-10 16.06.18

    So…..summer is hopefully on it’s way….it’s been a gorgeous day here today. And summer brings the thoughts of cool crisp salad. Now that I figure I best get on with some healthier foods so having fennel in our Riverford box for the first time and that luscious pomegranate balsamic vinegar I started to research fennel based salads. So I decided to throw this together for my lunch at work.

    1 fennel bulb shredded
    1 bulb? of beetroot chopped in whatever fashion you like
    some sprigs of kale
    a disc of goats cheese cubed
    1 blood orange peeled and thinly sliced
    2 capfuls of pomegranate balsamic vinegar

    So basically I just layered this, then drizzled the vinegar over the top…you get the creaminess of the goats cheese, the sweetness of the blood orange, the aniseed based taste of the fennel and then the sharpness of the vinegar…all in all it balances quite well if I do say so myself!