Braised Fennel In Orange Sauce With Pomegranate Seeds Recipes

ORANGE-BRAISED FENNEL

Steps:

• Heat the olive oil in a large straight-sided saute pan. Add fennel and brown on all sides. Stir in the stock, orange juice and garlic. Bring to a boil, then cover and lower the heat to a simmer. Cook until fennel is tender, about 20 minutes.

BRAISED FENNEL, POMEGRANATE AND ORANGE

Steps:

• Preheat the oven to 180ºC/350ºF
• Peel the pomegranate and reserve the seeds in two bowls.
• Squeeze half an orange peel and slice the rest into half-inch slices.
• Discard the green top parts of the fennel but reserve the fronds to garnish.
• Slice the fennel into half-inch slices.
• Arrange the fennel and orange slices in an oiled baling dish, alternating them.
• Pour the orange juice onto the slices and add half the pomegranate seeds, salt and pepper.
• Swirl with more olive oil and bake for 20-30 minutes, until the fennel begins to brown.
• Serve (warm or cold) with the rest of the pomegranate seeds and fronds of fennel to garnish.

BRAISED FENNEL IN ORANGE SAUCE WITH POMEGRANATE SEEDS

Steps:

• To prepare the fennel bulbs, cut the tops off the bulbs of fennel and reserve 2 stalks of fronds for garnish.
• Carefully slice any dark or bruised marks from the root end but keep the root intact. This will help keep the fennel wedges together during cooking. Cut the bulb in half from root to stem and then slice the halves into wedges. If the bulb is very large cut wedges into half again. Be sure to keep all wedges a similar size for even cooking.
• Heat the olive oil in large covered skillet on the stovetop over medium high heat. Place each fennel wedge in a single layer in the pan. Sprinkle with salt and pepper. Cook for 3 - 5 minutes on each side until they start to caramelize and turn golden brown.
• Add orange juice, orange zest, and chicken stock and bring to a boil. Cover and simmer for 10 - 15 minutes or until the just fork tender in the large root end. With a slotted spoon, transfer fennel from the pan to a serving platter.
• Add butter to skillet and allow the sauce to reduce for another 5 minutes or until slightly thickened, stirring occasionally.
• Spoon the warm orange sauce over the fennel. Garnish with fresh fennel fronds and pomegranate seeds.
• Can be served warm or room temperature.

BRAISED PORK WITH ORANGE AND FENNEL

Steps:

• Put oven rack in lower third of oven and preheat oven to 350°F.
• Wrap cinnamon stick and anise seeds in a small square of cheesecloth and tie bundle closed with string.
• Pat pork dry and sprinkle with salt and pepper. Heat oil in a deep 6- to 8-quart heavy pot over moderately high heat until hot but not smoking, then brown pork in 3 batches, turning, about 4 minutes per batch. Transfer to a bowl as browned.
• Pour off all but 1 tablespoon fat from pot and cook onion and garlic over moderate heat, stirring, until golden, 3 to 5 minutes. Add ginger, zest, and sugar and cook, stirring, 1 minute. Stir in soy sauce, rice wine, broth, pork with any accumulated juices, and cheesecloth bag. Braise mixture, covered, in oven 1 hour.
• Stir in fennel and braise, covered, in oven until fennel is very tender, 30 to 40 minutes. Discard cheesecloth bag, then season pork mixture with salt and pepper and stir in cilantro.