Posts Tagged With: fennel

Our Bondi olives

These olives were picked from our own trees here at Bondi at the end of February and beginning of March this year. They spent about 2 months brining, both black and green, separated by harvest date & slit on two sides – the first week with a daily change of 1/3 of a cup of salt to a litre of water & then a weekly change of the same… In 2013 we harvested about 4.5kg of black and green combined & they have been brining for 2 months. This recipe is for preserving some olives & eating the rest – the jars of olives are even better after a week & will last undisturbed in the cupboard for at least 12 months; once opened will last for about a month in the fridge.

ourkitchengarden.net

Our olives!

Fresh from the garden: olives, rosemary, thyme, sage
Recipe source: Melissa
Makes: 3 jars plus a bowl to eat!

Equipment:

  • Slotted spoon
  • Paper towel
  • 3 small jars with metal lids
  • Knife – small
  • Baking tray
  • Saucepan
  • Oven mitts
  • Small ladle
  • 4 little bowls to serve with separate bowls for pits
Ingredients:

  • 500g black & green olives in brine
  • 1 sprig of rosemary
  • 2 sprigs of sage
  • A small handful of thyme sprigs
  • 4 garlic cloves
  • 1 orange
  • 2 teaspoons fennel seeds
  • 1 teaspoon coriander seeds
  • ½ teaspoon chilli flakes
  • 4 bay leaves
  • 2 or 3 cups extra-virgin olive oil

What to do:

  • Preheat oven to 160°C.
  • Thoroughly wash jars and lids in hot soapy water, rinse well and leave upside down to drain.
  • When the oven is ready, place jars right-side up on the baking tray and slip into the oven for 5-10 minutes until totally dry. Wipe the lids with paper towel to make sure perfectly dry.
  • Meanwhile scoop olives out of the tub and into the colander with the slotted spoon and rinse in cold water, checking each olive and discarding any that are mushy. Pat dry with paper towel.
  • Wash and thoroughly dry all the herbs and strip the leaves from their stalks.
  • Peel the garlic cloves and gently crush each clove with the back of a knife to break.
  • Carefully slice 1 cm-wide strips of zest from the orange, trying to take just the peel and none of the white pith.
  • Pour the olive oil into the saucepan and add the olives, herbs, chilli, bay leaves, fennel seeds, garlic and orange strips. Heat over medium-low heat until warm & smelling lovely.
  • Using oven mitts slide the tray of jars out of the oven. Using the ladle, carefully fill each jar with a good combination of olives, herbs, spices, orange peel, and garlic. Fill right to the top with olive oil and then seal each with its lid.
  • Spoon the remainder into the four little bowls and place each on a plate with a spare to catch the pits.

Notes: Why don’t we use the olives straight from the trees? Why are they green & black? What does ‘marinate’ mean? Why do we heat up the olive oil? What other ingredients could you use?

ourkitchengarden.net

Olives, jarred

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Carrot and fennel soup

We love all the different combinations of vegetables that the seasons throw at us… and adding various spices can change everything! This is a lovely silky variation of soup…

ourkitchengarden.net

Fresh from the garden: carrot, fennel, onion, thyme, coriander
Recipe source: Melissa
Serves: 6 or 24 tastes

Equipment:

  • Kettle
  • Chopping board & knife
  • Scales
  • Potato peelers
  • Graters
  • Paper towel
  • Stockpot & lid
  • Measures: jug, tablespoon, teaspoon
  • Bowls – big, medium, small
  • Wooden spoon
  • Medium heavy-bottomed saucepan
  • Stick blender
  • Serving bowls
Ingredients:

  • 2 onions
  • 1 large thyme sprig
  • ½ teaspoon cumin seeds
  • 50g butter
  • 1kg carrots
  • A head of fennel
  • 1.25 litre stock (or 1 tablespoon bouillon & 1.25 litre boiling water)
  • Cooking salt
  • Flaked salt and black pepper
  • A little bunch of coriander

 What to do:

  • Fill the kettle if using and set to boil.
  • Peel and thinly slice the onions. Wash and pat dry the thyme sprig and strip off the leaves.
  • Melt the butter in the stockpot, then add the onions, the cumin and thyme, and cook over a low heat until tender for about 10 minutes.
  • Meanwhile, wash & peel the carrots, then grate them and reserve in a big bowl.
  • Wash, then top and tail the fennel, discarding the discoloured outer layer if desired. Slice the fennel as thin as you can.
  • After the 10 minutes, add the carrots & fennel to the onion and add a teaspoon of salt. Stir, then cook gently for 5 minutes with the lid on.
  • Add the stock or bouillon and water, bring to the boil then lower the heat and simmer until the carrots & fennel are tender, about 20 minutes.
  • Wash the coriander and spin dry. Pick the leaves from the stalks and very finely chop the stalks. Gently chop the leaves but leave them quite big.
  • When done, blitz with the stick blender, season to taste and serve into your bowls. Garnish with the chopped coriander.
  • Serve right away or chill overnight to serve cold the next day, perhaps with a little sour cream drizzled in…

Notes: What is bouillon? How do you make stock? Why do we leave the coriander leaves quite big?

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Rocket, fennel and lentil salad

I love every recipe from this book, there’s so much inspiration! I love it almost as much as our book!

ourkitchengarden.net

From the garden: rocket, fennel, parsley, onion, lemon
Recipe source: Hugh Fearnley-Whittingstall in Veg Every Day
Serves: 4 at home or 20 tastes

Equipment:

  • 1 small saucepan & lid
  • Colander or sieve
  • Chopping board & knife
  • Citrus juicer
  • Jar with lid
  • Bowls – large, med, small
  • Measures – jug, teaspoon
  • Salad spinner
  • Serving bowls
Ingredients:

  • 125g little green lentils
  • 1 bay leaf
  • ½ small onion
  • A few parsley stalks
  • A large fennel bulb
  • About 75g rocket

For the dressing

  • 2 teaspoons Dijon mustard
  • A lemon
  • 120ml olive oil
  • A pinch of sugar
  • Flaked salt & black pepper

 

 What to do:

  • Put the lentils in the saucepan and add plenty of water. Bring to the boil and simmer for a minute only, then drain. Return the lentils to the pan and pour on just enough water to cover them. Add the bay leaf, onion and parsley stalks. Bring back to a very gentle simmer, and cook slowly for about half an hour, until tender but not mushy.
  • Meanwhile, to make the dressing: zest the lemon and then cut in half and juice. Add these and the rest of the dressing ingredients to the jar, put the lid on and shake until emulsified.
  • When the lentils are done, drain them well and discard the herbs and onion. While still warm, combine with a good half of the dressing. Leave until cooled, then taste and adjust the seasoning; you could add a little more salt, sugar, pepper or lemon juice if needed.
  • Trim the fennel, removing the tough outer layer (unless they are young and very fresh). Halve the bulb vertically, then slice as thinly as you can, tip to base.
  • Wash and spin dry the rocket, then pile about two-thirds of the lentils into wide serving bowls. Scatter over the rocket and fennel and trickle over the rest of the dressing. Scatter over the remaining lentils and serve.

Notes:What does emulsified mean? What other sort of lentils are there? What does fennel smell like?

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