I posted before about what to do with huge bunches of parsley how you end up putting it in everything and just loving finding new combinations . Well thanks to my vegebox I tend to get a large bulb of fennel with accompanying leaves
Some people find fennel an acquired taste it can be a little strong and aniseedy , however I find the leaves are quite delicate and the bulb is lovely roasted I used it a fair few times over the past year but here are some from the last few weeks since on the bulb the leaves keep for a long time in the fridge
The pancetta came from the farmers market , it sitting in the fridge tempting me on a minute by minute basis expensive but you only need a tiny amount….. Still working my way through a massive fennel bulb from the vegebox
Gently fry chunks of pancetta and walnut halves. Mix with thinly sliced fennel and fresh leaves scatter with crumbly goats cheese , salt pepper and a dash oil and white wine vinegar .Just a lovely combination of flavours.
Smoked Mackerel and Fennel Pate
another quick use is making a quick and easy smoked mackerel pate the fennel not only adds flavour but a hint of colour where smoked mackrel pate can sometimes look a little like some horrible tuna mayonnaise . Easy dinner after a long day but very tasty , mix mackerel with soft cheese ( Philadeliphia) & chopped fresh fennel . Spread the fennel and mackrel pate over toast serve over fresh leaves ( dressed with olive oil , honey , white wine vinegar and mustard)
a few posts ago I was talking about poaching a chicken and saving the leftovers in the freezer as easy packet soups,
here is one of the soups defrosted with the addition of some fennel after a long day
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