CARAMELISED FENNEL BULBS WITH GOAT’S CHEESE
A simple one-pot appetiser inspired by Yotem Ottolenghi’s fennel recipe from his book Plenty.
Fennel, when pan or oven roasted, mellows out and takes on a sweeter, milder flavour. This version gives the fennel an even deeper richer flavour by pan frying them in our popular Caramelised Apple Cider Vinegar until tender and golden. Serve topped with chèvre, lemon zest and a drizzle of our vinegar. Every bite is so enjoyable.
Ingredients − Serves 4
- 4 tbsp unsalted butter
- 3 tbsp extra virgin olive oil
- 2 tbsp Latasha’s Kitchen Caramelised Apple Cider Vinegar plus extra for drizzling
- 1 tsp flaked kosher sea salt
- ½ tsp freshly cracked black pepper
- 4 small fennel bulbs
- ¼ cup fresh dill, chopped
- 1 garlic clove, crushed
- 1 tsp fennel seeds
- 125 g Chèvre (goat’s cheese)
- Zest of 1 lemon − freshly grated
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- Cut the stems and fronds off the fennel bulbs and set them aside for later. Cut the fennel bulbs vertically into 12.5 mm (½ inch) thick slices.
- Heat the butter and 2 tbsp of the olive oil over medium heat in a wide and shallow dish until the butter has melted. Add Latasha’s Kitchen Caramelised Apple Cider Vinegar, salt and pepper to the pan and stir. Add a single layer of the fennel bulb slices and reduce heat to medium-low.
- Cook until transparent and lightly golden around the edges, then flip and do the same with the other side. Remove the caramelised fennel bulbs from the pan and set them aside. Repeat with the remaining fennel bulb slices, making sure to always cook them in a single layer so that each slice is in contact with the pan.
- Once all the fennel bulbs have been caramelised, toss with the remaining tablespoon of olive oil, fresh dill, garlic, and fennel seeds.
- Serve them on top of the stems and fronds, topped with the crumbled goat cheese, lemon zest and a drizzle of Latasha’s Kitchen Caramelised Apple Cider Vinegar.