The Joy of Fennel
On Fennel: The Versatile & Aromatic Vegetable
While we were researching fennel, we received a gorgeous book from HarperCollins called ‘Riverstone Kitchen – recipes from a chef’s garden’ by Bevan Smith – and fell in love with his fantastic recipe using shaved fennel (see below).
Bevan and his wife Monique opened Riverstone Kitchen, just north of Oamaru, in 2006 with the philosophy of using seasonal ingredients, locally sourced and simply prepared.
Their passion for local produce has proved popular with their clientele and also saw Riverstone Kitchen named Supreme Winner in the Cuisine New Zealand Restaurant of the Year awards.
Bevan’s book is very accessible and the photos are stunning. For more information, go to www.riverstonekitchen.co.nz RRP is $45.
½ small red onion
200g baby peas ½ cup flat-leaf parsley, picked 2 handfuls baby spinach leaves
juice of 1 lemon
40 ml extra virgin olive oilsalt and pepper
8 slices ciabatta, lightly toasted
150g goat’s curd
Finely shave fennel and red onion into a salad bowl with a Japanese-style vegetable slicer or very sharp knife. The more finely sliced, the better the texture. Add baby peas, parsley, mint and spinach leaves then dress with lemon juice and half the olive oil. Season to taste and toss together gently.
Spread goat’s curd onto toasted ciabatta and divide between four plates. Top with salad and drizzle with the remaining extra virgin olive oil to serve.
“The fragrance and texture of freshly shaved young fennel is simply amazing. I could almost live off the stuff and I use it in everything when it’s around.” – Bevan Smith
Did you know? Fennel, a plant species in the genus Foeniculum, has long been used as a food, flavouring and medicine.
Greek physician Dioscorides (circa 40—90 AD) called it an appetite suppressant and recommended the seeds to nursing mothers to boost their milk flow.
The Roman historian and natural philosopher Pliny the Elder attributed eyesight strengthening properties to fennel, as he believed snakes made use of it after shedding their skins to clear their eyes.
In the 800s, Charlemagne popularized th
e use of fennel in Western and Central Europe, growing it on the imperial farms, while an Old English Charm recorded in the 10th century includes fennel as one of nine essential herbs used to treat poison and infection.
It was once believed to give protection against witches and ghosts.
Contemporary herbalists recommend fennel as a digestive aid, milk promoter, expectorant,
eyewash and buffer in herbal laxative blends.
In Italy, sweet fennel is called finocchio.
Flavour: Refreshing Aniseed flavour.
In the kitchen
Salads: Wash the bulbs well, quarter them, and rinse again, before finely slicing them. Fennel goes well with celery or tomatoes, cheeses, or finely chopped walnuts. Dress with extra virgin olive oil, salt, and pepper. If your fennel bulbs still have leafy fronds attached, add these to the salad too. Delicious chopped fine in stir fries.
Cooking fennel: Start by washing the bulbs, quartering them, and then proceeding with the recipe. They can be braised (try preparing with leeks), roasted, boiled, steamed or microwaved. May be served with white or cheese sauce.
Use as a flavouring for fish, pork or veal. It can be added to soups and sauces.
Tip: When you select fennel, choose bulbs that are firm and blemish free.
Fennel likes a rich, well-drained soil in a sunny position and grows easily from seed.
