How to Cook with Fennel

Ingredients:

• 1 fennel bulb, thinly sliced
• 2 oranges, peeled and segmented
• 1/4 cup olives, pitted and chopped
• 2 tbsp olive oil
• 1 tbsp white wine vinegar
• Salt and pepper to taste
• Fresh parsley or mint for garnish

Method:

1. In a large bowl, combine the fennel, orange segments, and olives.
2. In a small bowl, whisk together the olive oil, white wine vinegar, salt, and pepper.
3. Pour the dressing over the fennel mixture and toss gently to combine.
4. Garnish with fresh parsley or mint before serving.

A quick and flavourful stir-fry using Chinese seasonings that pair perfectly with tender eggplant.

Ingredients:

• 2 Asian eggplants, sliced into bite-sized pieces
• 2 tbsp vegetable oil
• 2 garlic cloves, minced
• 1 tbsp ginger, minced
• 1 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sugar
• 1 tbsp rice vinegar
• 1/2 tsp chili flakes (optional for heat)
• Spring onions for garnish

Method:

1. Heat the oil in a large pan or wok over medium-high heat. Add the garlic and ginger, sautéing for 1-2 minutes until fragrant.
2. Add the eggplant pieces and stir-fry for 8-10 minutes, until they start to soften and brown.
3. Stir in the soy sauce, oyster sauce, sugar, rice vinegar, and chili flakes (if using). Continue to cook for another 3-4 minutes, stirring frequently until the sauce thickens and the eggplant is tender.
4. Garnish with chopped spring onions and serve with steamed rice.
5. Add some protein to this dish if you wish e.g. minced pork, beef or chicken

These fennel sausage rolls combine the rich, savoury flavour of sausage with the aromatic sweetness of fennel. They make for a delicious snack or appetiser, perfect for any gathering or casual meal.

Ingredients:

• 500g pork sausages (or sausage meat)
• 1 fennel bulb, finely chopped
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 2 tbsp olive oil
• 1 tsp dried thyme (optional)
• 1 tbsp Dijon mustard (optional)
• Salt and pepper to taste
• 1 sheet of puff pastry (or more, depending on size)
• 1 egg (for egg wash)
• 1 tbsp sesame seeds (optional, for topping)

Method:

1. Preheat your oven to 200°C and line a baking tray with baking paper.
2. Heat the olive oil in a frying pan over medium heat. Add the finely chopped fennel and onion, sautéing for 6-8 minutes until softened. Add the garlic and cook for another minute. Season with salt, pepper, and dried thyme (if using). Set aside to cool.
3. Remove the sausage meat from the sausages and place it in a large bowl. Add the sautéed fennel, onion, and garlic mixture. Add the Dijon mustard, and mix everything together until well combined. Taste the mixture and adjust seasoning with salt and pepper as needed.
4. Roll out the puff pastry on a lightly floured surface. Cut the pastry into strips about 8-10 cm wide (depending on the size you want your rolls to be). Place a line of sausage mixture along the centre of each pastry strip.
5. Carefully roll the pastry around the sausage mixture, sealing the edges by pinching them together. Make sure the seam is at the bottom.
6. Beat the egg in a small bowl and brush it over the top of each sausage roll for a golden, glossy finish. Optionally, sprinkle sesame seeds on top for added texture and flavour.
7. Place the sausage rolls on the prepared baking tray and bake in the preheated oven for 20-25 minutes, or until golden brown and puffed up.
8. Let the sausage rolls cool slightly before slicing into individual pieces. Serve with tomato chutney or a dipping sauce of your choice.