Balsamic Vinegar and Honey Braised Fennel
When, it comes to food, it is all or nothing for me. My palate tends to go for flavours that are completely opposites- those, which are delicate, or those that are rather intense.
The following recipe is one, which definitely falls in the “intense” category. I have made it numerous times during the past winter to serve alongside grilled meats and fish (tonight I am serving it with wagyu steaks).
I love the strong, contrasting flavours. Balsamic vinegar acts as the acidulant. Butter balances the acidity and honey adds sweetness. I like to include chili for a touch of heat. A word of warning: don’t overdo do the chilies. Although the flavours in this dish are intense, they should not obviously be inedible. I have made the error of adding too much chili in the past. A pinch of chili should be sufficient. The final dish should be buttery fennel pieces with a sticky, slightly spicy balsamic reduction.
Components
40g butter
Fennel cut into chunks, total weight 500g
Sea salt
Chili powder
50ml balsamic vinegar
20g honey
Process
Melt the butter in a saucepan. Add the fennel pieces and toss in the heated butter. Cook over a gentle heat for 15 minutes or so- just enough to soften and lightly brown the fennel.
Season with salt and a pinch of chili.
Pour in the vinegar and honey (I mix them together beforehand) and cover the pan.
Braise for 15- 30 minutes or until the fennel is dark and well cooked. The vinegar should be somewhat syrupy, but not overly reduced.
Cooking time will depend on the age and size of the fennel bulbs chosen. Serves 2, as an accompaniment to meat or fish.
The following recipe is one, which definitely falls in the “intense” category. I have made it numerous times during the past winter to serve alongside grilled meats and fish (tonight I am serving it with wagyu steaks).
I love the strong, contrasting flavours. Balsamic vinegar acts as the acidulant. Butter balances the acidity and honey adds sweetness. I like to include chili for a touch of heat. A word of warning: don’t overdo do the chilies. Although the flavours in this dish are intense, they should not obviously be inedible. I have made the error of adding too much chili in the past. A pinch of chili should be sufficient. The final dish should be buttery fennel pieces with a sticky, slightly spicy balsamic reduction.
Components40g butter
Fennel cut into chunks, total weight 500g
Sea salt
Chili powder
50ml balsamic vinegar
20g honey
Process
Melt the butter in a saucepan. Add the fennel pieces and toss in the heated butter. Cook over a gentle heat for 15 minutes or so- just enough to soften and lightly brown the fennel.
Season with salt and a pinch of chili.
Pour in the vinegar and honey (I mix them together beforehand) and cover the pan.
Braise for 15- 30 minutes or until the fennel is dark and well cooked. The vinegar should be somewhat syrupy, but not overly reduced.
Cooking time will depend on the age and size of the fennel bulbs chosen. Serves 2, as an accompaniment to meat or fish.
