Confit Fennel With Capsicum And Tomato Recipes

CONFIT FENNEL WITH CAPSICUM AND TOMATO

Steps:

• Peel and seed the tomato, chop the capsicum and finely chop the onion and garlic.
• Melt the onion and garlic in half the olive oil until they are soft and slightly golden.
• Fry the capsicum slowly with the onions and garlic until it is well cooked and tender.
• Add the chopped onion and cook it till soft.
• Add chopped anchovy fillets, capers and mint and stir together.
• Allow to cool, then blend this mixture with the chicken stock.
• Heat the oven to 180 degrees.
• Oil a gratin dish with the remaining olive oil.
• Cut the fennel bulbs in half and then into slices. Cut head to tail, not across, and you will be able to re-assemble each half-bulb face down in the gratin dish.
• Pour the capsicum-tomato-stock mixture over and around the fennel. Add salt and pepper to taste.
• Cover with aluminium foil and bake for 1 hour or until the fennel is soft but not completely cooked.
• Remove the foil and cook a further 15 minutes till the sauce has thickened.
• When the sauce is thick, top the fennel with the grated parmesan and return to the oven until the fennel is tender and the parmesan has melted.

FENNEL AND FINGERLING CONFIT

Steps:

• In a medium saucepan combine the fingerlings, fennel, red onions, garlic, thyme and bay. Add olive oil to cover. Season with salt.
• Bring the pan to a medium heat and cook VERY gently for 45 minutes. Strain the veggies from the oil, reserving the oil for another use.
• Season the veggies with more salt if needed and garnish with the chives. Serve hot.

ROAST CHICKEN WITH POTATO, CAPSICUM AND TOMATO

Steps:

• Preheat oven to 220 C.
• Wrap each chicken breast in a piece of bacon.
• Combine vegetables, garlic, salt and pepper in a large, shallow baking dish, mix well.
• Push vegies to the sides of the dish.
• Place chicken in centre, turn to coat in the oil.
• Bake uncovered 25 minutes until chicken is just cooked through.
• Add parsley to vegetables.
• Remove chicken from pan, slice thickly.
• Serve with vegetables and pan juices.