Roasted Fennel With Apple Cider Reduction Recipes
ROASTED FENNEL WITH APPLE CIDER REDUCTION
Steps:
- Add the apple cider to a small saucepot and place over medium-high heat. Bring to a boil and continue to cook until reduced to 1/3 cup, about 15 minutes. Set aside.
- Preheat the oven to 475 degrees F.
- Cut the tops of the fennel bulb and coarsely chop 2 tablespoons of the delicate frond leaves from the tops. Leaving the root end intact, cut the fennel bulb into 8 slices, lengthwise. Add the fennel to a large bowl and drizzle with the oil and 2 tablespoons of the reduced apple cider, tossing to coat. Add the rosemary, thyme and a generous pinch of salt and pepper and toss to combine. Arrange the fennel in a single layer on a baking sheet with space between each wedge. Roast until the fennel begins to brown, about 15 minutes, then flip the wedges and continue to roast until tender and browned on both sides, about 10 minutes more.
- Add the fennel to a serving dish and drizzle with the rest of the apple cider reduction and a sprinkle of fennel fronds. Serve warm.
ROASTED APPLES AND FENNEL
A quick fruit and vegetable pan roast rounded out with a touch of vinegar and spice is a simple, versatile accompaniment to most any main course.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Melt 2 tablespoons butter in a large ovenproof skillet. Add 2 Gala apples and 1 fennel bulb (both cut into wedges) and 6 halved small shallots and cook until golden, 2 to 3 minutes. Stir in 1 teaspoon chopped thyme, 1/4 teaspoon allspice, 1 teaspoon kosher salt and a few grinds of pepper. Roast at 425˚ F, tossing once, until tender, 15 minutes. Add 1 more tablespoon butter and 2 tablespoons cider vinegar; toss until glazed, 1 minute. Top with fennel fronds.
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- At least 8 hours before cooking (ideally the night before), dry pork rind very well with paper towels. Score rind and fat with a sharp knife (stopping before you get to the meat layer). Sprinkle with 1 tsp flaky sea salt and return, uncovered, to fridge. After a couple of hours, use a paper towel to wipe off any liquid the salt has drawn to the surface, along with the sea salt. Replace with a fresh sprinkling of 1 tsp sea salt and return to fridge uncovered. Repeat the process two or three more times – this is the first step to achieving amazing crackling!
- An hour before cooking, remove pork from fridge and place (rind-side up) in a large baking dish (choose a non-ceramic dish that can stand extremely high heat).
- Preheat oven to 240°C and set rack in the middle of the oven. Dry rind again with a paper towel and rub the halved lemon over the pork, squeezing very slightly as you go (another secret tip to ensure great crackling). Scatter over 1 tsp flaky sea salt. Roast, uncovered, until the rind is blistered (about 25 minutes). Remove from the oven.
- In small bowl, combine 300ml cider, Dijon mustard and a good grind of freshly ground cracked pepper. Whisk to combine. Add bayleaves, sage leaves and whole garlic cloves. Pour cider mixture into the dish around the pork (avoid getting the skin and rind wet). Add slightly more cider if required, so that the majority of the flesh is submerged in liquid but the fat and rind remain dry. Return to oven, reduce heat to 160°C and continue to roast for 1½ hours. Remove from oven. If there is an excessive amount of cooking juices, reserve a few tablespoons’ worth and discard the rest.
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