One of Italy's most popular vegetables, it has a slight anise or licorice flavour. It is crunchy, light and a little sweet,with great versitility, not to mention fabulous looking, and full of vitamin C.
I love it, but I also love licorice, so have a head start. If you haven't used it, please give it a go.
It has a white or light green bulb on the end, with stalks similar to celery, and fine fronds which make a beautiful garnish if needed. Cut the stalks and fronds off, leaving the bulb. Peel outer layer off if broken and bruised.
Cut bulb in half and remove base and rinse in water. Stand upright from base and cut vertically as thinly as you can for this recipe.
You can increase the amounts quite easily this serves 4-6 . If you have a food processor the work is done in no time!
If you have any leftovers, have it on a soft white roll with a hamburger tomorrow!
Half a fennel bulb prepared as above
Half a red cabbage thinly sliced
1 red onion thinly sliced
1 green apple peeled and grated
1 medium sized carrot grated
1 baby red capsicum finely sliced (Bello Rosso Baby Red are found in Thomas Dux in packs of four)
1/2 cup raisons
1 cup of toasted pecans
Dressing
1/2 cup of good mayonaise ( I use S&W Whole Egg )
4 tablespoons vinaigrette dressing
1 teaspoon of sugar or honey
Salt and pepper
Whisk all ingredients together and set aside, or, put into a screwtop jar and give it a good shake to blend.
Toast your pecans in the oven or if you prefer spray a pan lightly with olive oil and gently fry. Set aside
Slice the fennel, cabbage,onion and capsicum and put into a large bowl. Add the grated carrot, apple and raisons and mix through. Add toasted pecans last. Pour on the dressing and mix thoroughly. Set aside whilst you cook the cutlets.
4 x 200gram Pork Cutlets
Sea salt (Maldon or Murray River) and olive oil rubbed into cutlets
Maple syrup
Brush with a generous amount of Maple Syrup. Preheat oil in pan or grill. Cook about 10 mins each side., or roast in preheated oven for about 20 mins.
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