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Sunday, 29 July 2012

Thai Braised Fennel

The picture for this features a half eaten portion. I wasn't expecting this to be as amazing as it was - new best ever thing I have cooked. As I just throw these things together, I am guessing about the amount of fish sauce so, the best advice I can give here is adjust as necessary. This was cheap and quick to bung together and I plan on regularly recreating this.

1 bulb fennel in 8th wedges
1 tbs olive oil
2 tsp sesame oil
2 stalks lemon grass bashed
1 thumb ginger sliced thinly
2 cloves garlic thinly sliced
1 star anise
1/3 bunch coriander
1 handful basil
1/2 tin coconut milk
2 tbs teriyaki sauce
1 tbs mirrin
1 slice prosciutto 
Juice of half a lemon

Heat the oil to medium high and sear the fennel on as many sides as possible. Add in the garlic and ginger and bashed lemon grass stalks (halve them if necessary) and fry till aromatic. Pour in the teriyaki, mirrin, juice, the stalks from the coriander, the star anise and the coconut milk. Mix about, add a lid and reduce the heat to the lowest setting and simmer for 2 hours. Grill the prosciutto until awesome then allow to cool and crisp up. Chop the herbs and prosciutto together. Check the fennel for seasoning. Spoon some fennel and sauce into clean bowls and top with the herbs and prosciutto and maybe a squeeze of lemon.

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