Jamie Oliver Fennel Recipes

RADISH AND FENNEL SALAD

Radish and Fennel Salad image

Provided by Jamie Oliver

Time 20m

Number Of Ingredients 0

Ingredients

Steps:

The quantities of this salad are really up to you, but I look for roughly 2 parts fennel to 1 part radish. When buying radishes look for those that are really firm. The longer, oval-shaped ones are really nice. Wash them and slice thinly. Fennel comes in two types: the thinner Fennel and a rounder, fatter variety. It is the rounder, fatter fennel buds that you want -- these are normally much more well packed, less stringy and generally have a lot more of the green tops, which you need.
Cut the tops and the excess stalk off the top of the fennel and set aside. Trim the bottom of the bulb in half and slice as thinly as possible from the root to the top. Put the radishes and the fennel into a bowl and cover with cold water, adding some ice. Leave for at least 15 minutes to get the radishes and fennel really, really crispy. Drain, spin them or pat them dry, put into a bowl and dress them with olive oil and lemon juice dressing. Chop the fennel tops and sprinkle them on top. This is great with grilled fish.

FENNEL SEED, THYME AND GARLIC RUB

Fennel Seed, Thyme and Garlic Rub image

Provided by Jamie Oliver

Time 15m

Yield 1/2 cup

Number Of Ingredients 5

Ingredients

4 tablespoons fennel seeds
2 good handfuls fresh thyme leaves
2 cloves garlic
1 bay leaf, ripped
Salt and freshly ground black pepper

Steps:

Pound together and rub all over your chosen meat.;

BAKED FENNEL WITH VERMOUTH

Baked Fennel With Vermouth image

Make and share this Baked Fennel With Vermouth recipe from Food.com.

Provided by Xexe383

Categories Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

3 heads fennel
1 clove garlic, finely sliced
4 tablespoons butter
10 ounces vermouth (white wine also works)
salt & freshly ground black pepper

Steps:

Preheat the oven to 425 degrees F.
Remove any discolored parts of the fennel, then cut the tops off and slice finely, reserving the leaves.
I normally slice each fennel from the top to the root, into about 4 pieces, but its not that important.
You can slice them finer and more delicately if you like.
Literally throw all the ingredients except the reserved leaves into a baking dish.
Rip off a piece of parchment paper, run it under cold water and scrunch it up to make it soft.
Then place it snugly over and around the fennel, not the actual dish.
This bakes and steams the fennel at the same time--basically making it really tasty!
Cook in the preheated oven for 20 minutes, or until tender.
Scatter with the fennel leaves before serving.

Nutrition Facts : Calories 157.3, Fat 11.9, SaturatedFat 7.3, Cholesterol 30.5, Sodium 173.2, Carbohydrate 13.1, Fiber 5.5, Protein 2.3

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