Fennel is one of my most favourite and most versatile vegetables out there. You can do so much with it and it really packs a punch. It also happens to be in season at the moment!
If you tried fennel and didn't like it, try it again. The flavour of raw fennel is very different from the cooked, which sweetens it. If you tried it raw, try it cooked and vice versa!
Fennel is wonderful raw in a salad with something citric, like orange or grapefruit, or as an accompanyment to fish (if roasting your fish, lay it out on top of a bed of fennel). Rather than reamin off a huge list of ideas, here are a few recipe links:
Fennel and Orange Salad
Sauteed Caramelised Fennel
Red mullet, fennel purée and fennel salad with lemongrass broth
Griddled fennel with a hot tomato and balsamic dressing
Chicken breasts with fennel
Fennel is not the only thing in season in July. This month has some of the most falvoursome fruit and vegetables available!:
apricots, blackcurrants, redcurrants, loganberries, cherries, strawberries, peaches, nectarines and raspberries
broadbeans, aubergine, chicory, courgette, beetroot, spring onion, swiss chard, watercress, tomato, cucumber, french bean, kohlrabi, greengages, globe artichoke, runner beans, peas, radish, rocket
lamb, mackerel, sardines, crab
So why not get them at their best!
On another note, I have written 3 books. 2 are part of a series set in Scotland about the Sidhe, fairy folk. Available on kindle and in paperback: The Island of the Mist is book 2 The Stone in the Sword is book 1 The 3rd book is an adult, sexy witchy werewolf/vampire story set in New York and featuring a strong female lead character, again available in kindle and paperback formats: The Wolf, the Witch and the Coffin
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