Braised Fennel

This is an all time favourite originally picked up from a River Café cookbook. Like so many of the recipes I have prepared repeatedly my version is not necessarily recognisable as the RC recipe I started with. I also think that at some point I picked up a recipe from the guy who owns the French Laundry in California that somehow got worked into my own version.

Ingredients (for 4):

1. 4 medium size fennels cut into quarters. Clean up the end but keep the tough core as it will keep the fennel from falling apart during the cooking. Reserve the fronds and tops and chop finely;
2. 50 gr butter;
3. 1 glass or about 125 ml white wine;
4. 150 ml good quality chicken stock;
5. 2 tbsp EVOO;
6. 1 tbsp sweet vinegar such as cider or white balsamic;
7. 1 lemon;
8. Salt and pepper to taste.

Preparation:

• Melt the butter in a heavy bottomed pan under medium heat. Add fennel and caramelize the flat sides turn over and caramelize the rounded bit a little;
• Return the fennel onto the flat side and poor over the white wine. Let simmer until most of the wine has evaporated;
• Add the chicken stock and let simmer covered over low heat until the fennel is soft through or about 30 min (the chicken stock should come up to half the sides of the fennel);
• Remove fennel from the pan and set aside. Stir the vinegar into the remaining sauce and slowly add the EVOO while stirring constantly. You are hoping to emulsify the sauce;
• You can either pour the desired amount of sauce over the fennel or toss the fennel in the sauce. I prefer the former;
• Garnish with the chopped fronds and tops and squeeze some fresh lemon juice over just before serving.

Optional:

1. Before adding the wine, flambé 1 shot of brandy or pastis (not sure this does much for the dish but it is good theatre);
2. 1 large Onion chopped roughly added at the same time as the fennel;
3. Rosemary & Garlic added just before the wine (this was in the original River Café recipe);
4. Replace half the chicken stock with orange juice and use the rind of one orange mixed in with the fronds (in this case skip the lemon juice at the end).

Leek Vinaigrette David

David’s been experimenting with Leeks and is very proud of his creation. He describes it as a twist on the rather austere leek vinaigrette that’s more common; His leeks are caramelized and melt-in-your-mouth, a nice contrast to the shalloty vinaigrette and chives or so he assures me. Serve this as a starter on it’s own.

Ingredients:

1. 3-4 leeks
2. butter
   olive oil
3. sugar
4. parsley/chives

Vinaigrette:

1. olive oil
2. maldon sea salt, pepper
3. dijon mustard
4. red wine vinegar
5. shallots

Cut leeks into 2-3 inch batons. Put some olive oil, butter and 2-3 tbsp of water in pan. Sprinkle a tsp of sugar before placing leeks in the pan. Cover the entire surface of pan with one layer only of leeks. Cut parchment paper to size and place over leeks. Put on lowest possible heat for about 45 mins to hour, or until leeks have caramelized very well.

Make the vinaigrette, emulsify it as much as you can. Make sure shallots are cut very finely. Take leeks out of pan onto a serving platter, then drizzle vinaigrette over, add parsley and chives. Add more maldon sea salt to taste.

Green Tea Purée

Green Pea Purée is basically mushy peas with pretensions but one of those dishes that are extremely simple yet versatile. I do manage to introduce some complexity but not all that much.

INGREDIENTS

o 500 grams fresh shelled or frozen peas, thawed and drained;

o 3 leeks roughly chopped (white and light green parts only);

o 2 roughly sliced shallots;

o 2 chopped garlic cloves;

o 3 tablespoons fresh tarragon (or herb of your choice);

o Olive oil and/or butter;

o 250 ml good quality vegetable broth;

o 250 greek style yogurt;

o Salt & reshly ground pepper to taste;

Heat the olive oil in a cast iron pan and sweat the leeks, shallots and garlic until transparent. Add most of the herbs, salt and pepper and cook another 30 seconds or so.

Add the peas and stock and bring to boil let simmer until the liquid has reduced by about a third. Take the peas off the heat and let cool until lukewarm, purée in a blender. Add remaining herbs.

Just before serving reheat the purée and add about half the yogurt. Taste the purée and add more yogurt until you have achieved the desired thickness. You could use crème frais instead of the yogurt and butter instead of the olive oil but I find the at you get very little additional taste for the extra calories.