Wow what can I say? If only there were to be a career in culinary consultancy! <~~sighs~~> This op's for you Lynda04 ...
...where to begin ??... NB all of my figures will be per portion (for ease) saves the pain in the ar** "serves ...whatever...!" OK, you can use this anisseedy babe as a herb or as a vegetable, from the most basic of uses (yet mega tasty), it to roast it ... take 1/2' or 1/4' (depending on size) heat a knob of butter in a frying pan>>add tsp oil(normal ok, olive lovely, walnut*** ...MMMmmm!)once it's sizzling pop in your fennel>>brown on all sides>>add s+p>>popinto the oven until tender.
How about this? If you havn't got time to mess about making stuffing for your chicken, just clean it out, get a fennel bulb, sprinkle it with s+p, and RAM IT IN!!, the flavour infuses through the bird during cooking ... its lovely, then when you serve the chicken, slice the fennel and enjoy!
...ITALIANO!!...make an italian style tomato sauce(feelin' lazy?... some of the bought ones are OK) (remember its per portion...)1 tin chopped toms(napolina best***)handful of chopped mixed fresh herbs-oregano, marjoram, rosemary etc.(if using dried just 1teaspoon)desertspoon ketchup (yep you heard right ...ketchup!!) 1/2 onion chopped, 1-2 mushrooms chopped, 1-2 cloves garlic, s+p>>stick it all in a pan and simmer for 5 mins>>grab your Fennel (2*1/4) stick it in a casserole dish>>pour your tomato mix over the top,>>pop it into the oven for 15-20...
Lovely side dish for fish or chicken dishes... cut the fennel bulb into slices>>put into a sacuepan with 1 crushed clove of garlic, s+p, chopped parsley, and about a cupful of cream (whipping OK(but might split)double great)>>bring it to the boil>>simmer until the sauce is thick, ...this one's so simple and yet a real WOW!!
Could go on but I'd better not !! I'm not sur if I should go on for this long 8¬/ anyway hope these are OK if not ask again !!
TTFN TTYL8R ...............HOTChef !!!
EDITED 4 kieth AKA JAVA
So you like Pernod?... try this:-
Slice fennel bulb, stir fry in butter +s+p. when tender pour in a good GLUG of the old headache maker, simmer for 30 seconds, pour the lot into a bowl, grab a doorstep of bread and butter and 'veg out man'!! C ya HOTChef.
Sorry about this but when challenged HOTChef shines ...
OK blackjacks.........<~~searches for inspiration~~> aaahhha!
1 Get ~6 blackjaks and put them into the freezer until they're brittle 2 Take 'em out and smash'em up with a rolling pin!! 3 Mix half of them with some whipped cream + pinch fennel seeds 4 Dip a big choc-chip cookie into a bowl with a mixture of cold coffee and pernod(any spirit will do) 5 Place the soggy cookie onto a plate pop a dollop of cream and blackjack mix on top 6 Repeat 4+5 twice, forming a 'tower', and sprinkle the other 1/2 of the blackjack bits on top 7 SSSCCCOOOFFFFFFFFF!!!!!
Is that the best you can do java? 8¬P HOTChef 8¬D
OH JAVA, JAVA, JAVA, you'll never learn, with aniseed balls, crush em up, and add 'em to your home made pickles (1-2 per jar)!! Don't believe mw? try it and see (NB do this right at the beginning when you are boiling the vinegar and peppercorns) Pickled fennel is lovely.
Also crush 'em (1-2 per ptn.)up and add them, along with some diced fennel, to your homemade sweet and sour, the anise that is used to make them is used widely in oriental cookery(for a VERY basic S+S sauce see my comment on CHILLI, in vegetables...... Pick another subject next !!
Is there anyone in Ciao who can beat HOTChef? 8¬) <~~not precocious, just like a challentge and a laugh!! ;¬D ~~>
GTGN...................CON !.
How helpful would this review be to a person making a buying decision? Rating guidelines
Wow!
Where do you get these recipes!
Just by the by, fennel is gorgeous baked in the oven with garlic and tomatoes(tinned) topped with cheese and brown breadcrumbs.
tiggy77 17.05.2001 12:50
Great Op. One of my favorite combinations is roast fennel with fish such as salmon or seabass. I agree that there should be a section in Ciao for recommending recipes.
bandoo 01.05.2001 01:25
Well you certainly seem to like a challenge ! I'm sure someone out there can devise a suitable subject for you ??
Apr 2nd, 2001
very helpful by (91%):
helpful by (9%):
