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Sherry & orange caramelised fennel with goat’s curd

A plate serving sherry & orange caramelised fennel with goat’s curd

Sherry & orange caramelised fennel with goat’s curd

Name: Sherry & orange caramelised fennel with goat’s curd
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: Serves 4 as a side dish
Ingredients: 4 medium fennel bulbs; 15g unsalted butter; 1 tbsp extra virgin olive oil; 200ml medium sherry; 1 tsp fennel seeds bruised in a pestle and mortar; ½ orange zested and juiced; 3 tsp granulated sugar; 100g goat’s curd; 10g hazelnuts toasted and coarsely chopped

Diana Henry

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Serves 4 as a side dish

Easy

Prep: 10 mins

Cook: 30 mins

A star rating of 4 out of 5.1 ratingRate

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Try this side dish with roast lamb (leave out the goat’s curd and it works well with pork and duck, too). The sherry is great with both fennel and orange

Gluten-free

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Ingredients

Nutrition

Units:

MetricUS

4 medium fennel bulbs
15g unsalted butter
1 tbsp extra virgin olive oil
200ml medium sherry
1 tsp fennel seeds

bruised in a pestle and mortar
½ orange

zested and juiced
3 tsp granulated sugar
100g goat’s curd
10g hazelnuts

toasted and coarsely chopped

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Nutrition: Per serving

kcal287
fat16g
saturates7g
carbs12g
sugars10g
fibre8g
protein9g
salt0.4g

Method

step 1

Trim the tips of the fennel bulbs, removing any little feathery fronds (keep these for later). Quarter the bulb lengthways and remove the coarse outer leaves, then cut each piece in half again lengthways.
step 2

Melt the butter in a large frying pan and add the olive oil. Cook the fennel wedges over a medium-high heat for 2 mins each side or until they’re golden – keep moving them around the pan so you get an even colouring. Add 125ml sherry and the fennel seeds, then lower the heat and cover the pan. Cook the fennel for about 7 mins, then add the orange juice and cook, uncovered, for a further 7 mins or until the fennel is tender but not collapsing (the wedges should keep their shape). Turn the heat up and cook until the juices have almost completely disappeared.
step 3

Add the sugar to the pan and cook for about 30 secs, turning the fennel wedges over, or until slightly caramelised. Add the orange zest along with the remaining sherry. Season and cook, turning the wedges, until the sherry has reduced and the wedges are coated and glossy, but not too dark.
step 4

Put the fennel on a serving plate and dot teaspoons of goat’s curd around it. Sprinkle with the hazelnuts and top with the reserved fennel fronds to serve.

Recipe from Good Food magazine, October 2017

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