Tag: Side Dish

Roast Fennel Recipe

Vegetables

Fennel Recipe
Vegetable Recipe
Side Dish

Fennel by PH Morton

 

Sliced fennel, photo by PH Morton

Roast Fennel Recipe

This fennel recipe is really delicious.  It brings out the natural sweetness of this aromatic bulb.

It is an ideal side dish to roast meat and fish.

Ingredients

 

  • 2 fennel bulbs, trimmed and sliced.
  • 3 tablespoons olive oil
  • 2 tablespoons balsamic vinegar

 

 Method of Preparation:

 

  1. Preheat the oven to gas mark 180ºC.
  2. Arrange the sliced fennel into a baking sheet, which is lined with aluminum foil.
  3. Generously drizzle the olive oil into the slices.
  4. Follow it up with the balsamic vinegar, which will bring out the fennel’s natural sweetness.
  5. Put in the middle shelf of the oven and roast for 40 minutes or until the edges start to caramelise.
  6. Serve immediately as a side dish.

 

Eggplant Rebosado Recipe

Vegetables

Eggplant, Photo by JMorton

Eggplant Rebosado Recipe

The above photo is of rather thinner and elongated version of plump more rounded aubergine or egglant.  These aubergines are perfect for a rebosado recipe.

Ingredients:

  • 4 eggplants, peeled thinly and cut in half lengthwise
  • 1 egg, beaten slightly
  • 1/2 cup cornflour (cornstarch)
  • oil for deep frying
  • 1 tsp salt

Method of preparation:

  • To draw out any bitterness from the eggplant, sprinkle with salt, leave for 5-10 minutes and then shake off any of the salt remaining.
  • Dip the eggplant into the beaten egg and then roll onto the cornstarch.
  • Deep fry until golden all over.
  • Repeat process with all the remaining aubergine pieces.
  • Serve with your favourite sauce or sauces.  Ketchup is a good dip.

Enjoy!