Fennel Baked With Ham And Tomatoes Recipes

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FENNEL & TOMATO GRATIN



Fennel & tomato gratin image

This is a great meat-free main dish with a salad, or serve it with roast pork or lamb

Provided by Barney Desmazery

Categories     Buffet, Dinner, Lunch, Main course, Side dish, Supper, Vegetable

Time 1h10m

Number Of Ingredients 9

3 tbsp olive oil
4 heads of fennel , trimmed (fronds kept) and cut into thin wedges
2 garlic cloves , chopped
400g can chopped tomato
85g white bread
50g parmesan , grated
handful fennel fronds
zest 1 lemon
handful black olive , pitted

Steps:

  • Heat 2 tbsp of the olive oil in a saucepan, then add the fennel, cover and stew over a low heat for 15 mins. Add the garlic and continue to cook for 10-20 mins until the fennel is soft (the timing depends on how thick the fennel is). Add the tomatoes and simmer, uncovered, for 10 mins until the fennel is coated in a thick tomato sauce. Tip everything into a shallow gratin dish. Heat oven to 200C/180C fan/gas 6.
  • While the fennel is cooking, tip all the topping ingredients except the olives into a food processor and blitz to crumbs. Add the olives and pulse until chopped, but not blended. Scatter the crumbs generously over the fennel, drizzle with the rest of the oil, then bake for 20 mins until golden.

Nutrition Facts : Calories 220 calories, Fat 14 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 9 grams protein, Sodium 0.86 milligram of sodium

ROASTED FENNEL WITH TOMATOES



Roasted Fennel With Tomatoes image

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Core and thinly slice 2 fennel bulbs; chop some of the fronds. Peel the cloves from 1 garlic bulb and toss with the fennel and fronds, 1 quartered lemon, 3 tablespoons olive oil and 1 teaspoon each salt and sugar on a baking sheet. Roast in a 500 degrees F oven until golden, about 20 minutes. Toss in 1 pint grape tomatoes; roast until the tomatoes burst, 7 more minutes.

BRAISED FENNEL WITH TOMATOES AND FETA



Braised Fennel with Tomatoes and Feta image

Fresh fennel becomes mellow and sweet once sauteed and braised with tomatoes.

Provided by chpmnk42

Categories     100+ Everyday Cooking Recipes     Vegetarian

Time 35m

Yield 4

Number Of Ingredients 8

2 bulbs fennel, cut into 8 wedges, fronds reserved
2 teaspoons ground coriander
2 tablespoons olive oil
1 ½ cups chopped tomatoes
2 tablespoons chopped garlic
1 tablespoon lemon juice
¼ teaspoon salt
3 tablespoons crumbled feta cheese

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Sprinkle fennel wedges with coriander.
  • Heat oil in a large oven-proof skillet over medium-high heat. Add fennel; cook for 4 minutes. Flip. Add tomatoes, garlic, lemon juice, and salt.
  • Transfer skillet to the oven and bake for 15 minutes. Sprinkle with feta and fennel fronds.

Nutrition Facts : Calories 138.4 calories, Carbohydrate 13.7 g, Cholesterol 6.3 mg, Fat 8.8 g, Fiber 5.1 g, Protein 3.5 g, SaturatedFat 2 g, Sodium 289.8 mg, Sugar 2.4 g

FENNEL BAKED WITH HAM AND TOMATOES



Fennel Baked With Ham and Tomatoes image

Provided by Moira Hodgson

Categories     dinner, easy, lunch, quick, main course, side dish

Time 40m

Yield 4 servings

Number Of Ingredients 8

4 medium heads of fennel, cut in quarters
1/2 cup extra-virgin olive oil
1 clove garlic, minced (green part removed)
4 slices cooked ham, cut in strips
2 cups Italian tomatoes, chopped, with their juice
Coarse salt and freshly ground pepper to taste
1/2 cup dry bread crumbs
1/2 cup freshly grated Parmesan cheese

Steps:

  • Preheat oven to 375 degrees.
  • Blanch the fennel blubs and drain them. Pour the oil into a baking dish that can be used both on top of the stove and in the oven. Add garlic, fennel and ham, cook over a medium heat until they just begin to turn golden.
  • Add tomatoes, salt and pepper. Cook over low heat five minutes.
  • Sprinkle on the bread crumbs and cheese. Bake for 15 to 20 minutes, or until the top is browned and bubbling.

Nutrition Facts : @context http, Calories 483, UnsaturatedFat 26 grams, Carbohydrate 32 grams, Fat 34 grams, Fiber 9 grams, Protein 15 grams, SaturatedFat 7 grams, Sodium 914 milligrams, Sugar 12 grams

SHAD BAKED WITH TOMATOES AND FENNE



Shad Baked With Tomatoes and Fenne image

Provided by Florence Fabricant

Categories     dinner, main course

Time 30m

Yield 3 to 4 servings

Number Of Ingredients 11

3 tablespoons olive oil
2 tablespoons finely minced onion
1 clove garlic, minced
1/2 cup chopped fresh fennel bulb
3 ripe tomatoes peeled, seeded and chopped, or tomatoes from a 1-pound can, very well drained and chopped
Salt and freshly ground black pepper
1 shad fillet, 1 1/2 to 2 pounds
1 tablespoon lemon juice
2 tablespoons unseasoned bread crumbs
2 tablespoons finely chopped smoked ham or prosciutto
1 tablespoon minced fennel tops

Steps:

  • Preheat oven to 400 degrees. Lightly oil a large, shallow baking pan.
  • Heat olive oil in a skillet. Add onions and saute over medium heat until golden. Add garlic and fennel and saute until the fennel begins to soften. Stir in tomatoes and increase heat to medium-high. Cook tomatoes for about 10 minutes, until there is little or no excess liquid in the pan. Season with salt and pepper.
  • Place shad on the baking sheet, brush with lemon juice and spread tomato mixture over it. Sprinkle with bread crumbs. Place in the oven and bake until the shad is done, about 10 minutes.
  • Remove from oven, sprinkle with ham and minced fennel tops and serve.

Nutrition Facts : @context http, Calories 570, UnsaturatedFat 27 grams, Carbohydrate 18 grams, Fat 39 grams, Fiber 5 grams, Protein 38 grams, SaturatedFat 8 grams, Sodium 1354 milligrams, Sugar 9 grams

CHEESE STRATA WITH HAM AND TOMATOES



Cheese Strata with Ham and Tomatoes image

Provided by Food Network Kitchen

Time 1h25m

Yield 6 to 8 servings

Number Of Ingredients 18

1 teaspoon plus 1 tablespoon unsalted butter
12 large eggs
1 1/2 cups milk
1/2 cup heavy cream
Pinch freshly grated nutmeg
Pinch cayenne pepper
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup diced baked ham
1 cup Oven-Dried Tomatoes, chopped, recipe follows
1 tablespoon minced flat-leaf parsley leaves
1 1/2 teaspoons thinly sliced fresh chives
2 cups shredded extra-sharp cheddar cheese (about 8 ounces)
1 pound sourdough bread (boule preferred), crust removed and cut into 1-inch cubes
2 pounds ripe plum tomatoes, cored and cut in half lengthwise
1 1/2 teaspoons kosher salt
Extra-virgin olive oil (optional)
Fresh herb sprigs, like thyme, rosemary, or sage (optional)

Steps:

  • Grease a 3-quart gratin dish or casserole with 1 teaspoon of the butter.
  • In a large bowl, whisk together the eggs, milk, cream, nutmeg, cayenne, salt, and pepper. Set aside. In a small bowl, toss together the ham, tomatoes, parsley, and chives.
  • To make the strata: Scatter a 1/2 cup of the cheese over the bottom of the buttered dish, cover with one-third of the bread, and then half of the tomato mixture. Repeat. Top with a final layer of bread and remaining cheese.
  • Pour the egg mixture over the strata and gently press it down with the back of a large spoon to make sure the top layer is moistened with the custard. Melt the remaining 1 tablespoon of butter and drizzle it over the strata. Cover with plastic wrap and refrigerate overnight.
  • Preheat the oven to 350 degrees F. Bake the strata, uncovered, until golden brown and slightly puffed, about 45 to 55 minutes. Let rest 10 minutes before serving.
  • Yield: 6 to 8 servings
  • Preheat oven to 250 degrees F. Arrange the tomatoes cut side-up in a single layer on a baking sheet. Sprinkle with the salt. Dry in oven until slightly shriveled but still plump, about 5 to 6 hours.
  • If not using immediately, store the tomatoes in a sealed container in the refrigerator, for 3 to 4 days. Alternatively, layer them in a container with the herbs, cover with olive oil, and store, covered, in the refrigerator, for up to 2 weeks.
  • Yield: about 2 cups
  • Copyright 2001 Television Food Network, G.P. All rights reserved

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Top Asked Questions

How do you cook with fennel and tomatoes?
Heat 2 tbsp of the olive oil in a saucepan, then add the fennel, cover and stew over a low heat for 15 mins. Add the garlic and continue to cook for 10-20 mins until the fennel is soft (the timing depends on how thick the fennel is). Add the tomatoes and simmer, uncovered, for 10 mins until the fennel is coated in a thick tomato sauce.
How do you cook fennel and onion in olive oil?
Heat the olive oil over medium-high heat in a wide, deep pan or a large pot. When the oil is hot, add the fennel and onion and saute for 4-5 minutes, until translucent. Sprinkle some salt over everything while they are cooking. Don't let the veggies brown -- turn down the heat if you need to.
How long does it take to cook fish with fennel?
For this Baked fish with fennel recipe, we used Flathead, but you could use just about any white fish variety, and still get wonderful results! Bake for 20-30 minutes or until tomatoes have blistered and fennel has caramelised.
How long to cook fennel and garlic for?
Heat 2 tbsp of the olive oil in a saucepan, then add the fennel, cover and stew over a low heat for 15 mins. Add the garlic and continue to cook for 10-20 mins until the fennel is soft (the timing depends on how thick the fennel is).

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