Fennel Recipes

Fennel, Orange and Goat Cheese Salad

1 small bulb fennel

Salad leaves

2 oranges

Goat’s cheese

Oil, vinegar, salt and pepper\

Optional: toasted hazelnuts or walnuts and/or mint leaves for garnish

This is a classic flavour combination that makes a show-stopping summer salad. Slice the fennel finely, removing the hard core. Cut the peel off one orange and cut into wedges (ideally removing the membrane from between the segments, see video below) . Take the leftover bits of the orange and squeeze the juice out of them - you only need about 2 tablespoons. Mix this with a little vinegar, some mustard, salt and pepper. Mix, adjust seasoning and then add in olive oil to make a vinaigrette. Then simply mix the orange segments and sliced fennel with some salad greens of your choice (the greens should be about 1/3 to ½ of the salad by volume). Dress and top with slices of goat cheese. Nuts make it even better.

Korean Crack Eggs

Ingredients

  • 1 cup soy sauce

  • ½ cup water

  • ½ cup honey

  • Big handful of green onions

  • 6 cloves garlic

  • Green pepper

  • Chilli

  • 1 tbsp Sesame Oil

  • 1 tbsp sesame seeds

  • Hard boiled eggs

    They’re not called crack eggs because you crack them, but because they’re so more-ish. (actually the real name is Mayak Gyeran). This is a great way to use up the green parts of green onions. Chop all the ingredients finely then mix into the liquid sauces. Boil eggs for 6 minutes so that the yolks are jammy, immediately plunge into cold water to cool for ten minutes then peel. A good trick is to put a couple tablespoons of vinegar and salt in the water when you boil them - it dissolves some of the shell making them easier to peel. Leave to marinate in the sauce in the fridge overnight. Then eat as a snack, as a side dish or just over a bowl of rice.

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