Sherry Orange Caramelised Fennel With Goats Curd Recipes

ARUGULA SALAD WITH ORANGES AND CARAMELIZED FENNEL

Arugula Salad with Oranges and Caramelized Fennel image

Provided by Kate Fogarty

Categories Salad Roast Vegetarian Low Cal High Fiber Dinner Orange Fennel Arugula Winter Healthy Low Cholesterol Bon Appétit Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 8 servings

Number Of Ingredients 7

Ingredients

2 large fresh fennel bulbs, trimmed, each cut vertically into 12 wedges with some core attached
6 fresh thyme sprigs
6 tablespoons extra-virgin olive oil, divided
1/4 cup Sherry wine vinegar
1 tablespoon Dijon mustard
4 oranges, all peel and white pith cut away, halved vertically, thinly sliced crosswise
2 5-ounce packages baby arugula

Steps:

Preheat oven to 400°F. Combine fennel wedges, thyme, and 4 tablespoons oil in large bowl; toss to coat. Arrange fennel, cut side down, on large rimmed baking sheet. Sprinkle with salt and pepper. Roast until fennel is tender and brown, turning once, about 40 minutes. Discard thyme sprigs. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
Whisk vinegar, mustard, and 2 tablespoons oil in large bowl. Season dressing with salt and pepper. Add fennel, orange slices, and arugula. Toss to coat. Transfer salad to large shallow bowl.
What to drink:
To accompany the spicy, citrusy salad, pour a crisp white with mineral notes. The Kupelwieser 2008 Pinot Grigio Alto Adige ($15) would be perfect.

SHERRY & ORANGE CARAMELISED FENNEL WITH GOAT'S CURD

Sherry & orange caramelised fennel with goat's curd image

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

Provided by Diana Henry

Categories Side dish

Time 40m

Yield Serves 4 as a side dish

Number Of Ingredients 9

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

Steps:

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.
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.
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.
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.

Nutrition Facts : Calories 287 calories, Fat 16 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 10 grams sugar, Fiber 8 grams fiber, Protein 9 grams protein, Sodium 0.4 milligram of sodium

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