Place lemon and fennel in a pot of boiling, salted
e cooking the tuna in add the fennel seeds over medium and
Clean and trim the fennel and cut in matchsticks
Place the fennel in a wide, lidded pan with the thickly sliced onions.
Scatter over the spices and salt, oil and the liquids.
Bring to the boil, cover and simmer for 20-30 minutes or until the fennel is cooked but still firm, stirring all the ingredients are well distributed.
Serve with a roast meat or griddled fish or as vegetarian dish.
Preheat oven to 400\u00b0F. Place salmon in large ovenproof dish lined with parchment. Brush with half the oil; season. Bake for 15 mins, or until cooked as desired.
Meanwhile, to make fennel remoulade, combine mustard, mayonnaise, lemon juice, tarragon and fennel in medium bowl; season to taste.
Combine herbs, garlic, zest, capers and chili in a separate bowl.
Transfer salmon to serving platter. Sprinkle with herb mixture, drizzle with remaining oil. Serve with remoulade, and lemon wedges.
Core tomatoes and cut in half lengthwise; arrange, cut
he whole Fennel using it for garnish or in salads.
Preheat oven to 180c.
Slice fennel in halves or quarters if large.
Arrange in a small casserole dish.
Combine oil, garlic and white wine and pour mixture over fennel.
Cover and bake for 25 minutes.
Microwave Method: Cook on high for 12- 15 minutes.
Trim and wash the fennel.
Cut in into quarters and cook it
aucepan, cook cauliflower florets in a small amount of boiling
Cook fennel in large pot of boiling salted
arge enough to hold the fennel in a single layer with butter
Wash rice with cold water until water runs clear; drain well.
Combine oil, onion and fennel in 2 1/2-quart rice cooker. Cook, stirring, about 3 mins or until vegetables soften. Stir in rice and 1 1/2 cups water; season and secure lid. Cook 2 mins.
Place fish on top of rice; secure lid. Cook about 8 mins or until cooker automatically switches to KEEP WARM.
Serve fish and rice with lemon wedges.
Mix the tomato and fennel in a bowl and drizzle with lemon juice. Add the cucumber, garlic and cilantro, season to taste and stir in the olive oil. Add the tuna and serve.
Cut the fennel in half and remove any brown
Cut fennel in half (use the bulb part only).
Rinse under cold water.
Remove core.
Slice thinly.
In an airtight container- mix oil, vinegar, and salt.
Add fennel.
Close container tightly and give a good shake.
Set aside for 2 hours, turning the pot upside down/right side up once in a while.
Serve individual portions, with some of the liquid & a piece of bread.
Garnish with a sprig of leaves (from the top of the fennel).
as mark 6.
Cut fennel in half lenghways and slice each
nion in the oil till softening then add the garlic, fennel seeds
Preheat oven to 375\u00b0.
Butter a small baking dish.
Trim off any tough stalks and bottom from fennel.
Add trimmed fennel and lemon juice to boiling salted water.
Cook 10 minutes; drain. Place boiled fennel in buttered dish; add hot stock.
In a small bowl, combine bread crumbs, cheese, lemon peel, salt and pepper. Sprinkle over boiled fennel.
Bake in preheated oven 30 to 35 minutes or until fennel is tender and topping is golden brown. Makes 2 servings.
ater to a boil. Add fennel wedges, cover, and steam until
easpoon pepper, and dredge them in flour. Heat the olive oil