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It's a recipe that just happened yesterday evening and was nice and refreshing during this heat we experienced in Germany these days. And it's fairly simple, so here we go: What you need: 1 beef steak, preferably roastbeef*, about 200-300g (0.4-0.7 lbs) and about 1.5cm (0.6 inches) thick 1 Florence fennel bulb (picture added just to make sure I use the right term) 1 big spring onion 1 lime about 10-15g (0.5 oz) of fresh ginger Curry powder ~1/3 of a cauliflower head 2 soft goat cheese "coins" 3 very thin slices of white radish chili powder grease for pan-frying the meat (lard, ghee, coconut oil), olive oil for stewing the fennel butter salt, pepper to your taste Preparation: Throw the radish slices into the microwave for about a minute. Then build a little cheese-radish tower, starting with radish. Sprinkle some chili powder onto the cheese. Store it in the fridge so it is out of the way. Wash and clean the vegetables. Joint the cauliflower into florets and score the stems in the shape of a cross, if they are thick. Now, if you have a pot with a steamer basket, put the fellows in there with the stems pointing down, turn on the stove and let them sweat. Meanwhile, chop up the fennel to thin stripes. Therefore, remove the stem at the bottom and just slice it, it fells apart into stripes.Peel and hash the ginger. Preheat some olive oil in a large pan and carefully fry the onions with the Curry, then add the fennel and the ginger. Lid onto it, let it steam at middle-high temperatur (will be done in about 20-30 minutes). , oh, and don't forget looking after your cauliflower friends from time to time. Meaning, poke them with a knife to see how cooked they are. It will take about 20-30 minutes until the cauliflower is done. Preheat grease in a pan, as hot as possible without burning. Wash the meat under flowing, cold water and carefully dry it with kitchen paper. Put it into the hot pan and cook it to your taste. I did 3 minutes each side, and it came out rare to medium rare, that's how I dig my beef. Finally add the lime chops and squeeze the leftovers into the fennel, stir a last time, maybe season it with some drops of honey and then all can be served. Don't forget the cheese tower in the fridge, it tastes amazing to the meat. If you like, put some pieces of butter along with salt, pepper and some leftover lime-juice onto the meat. Enjoy! For a full paleo version, substitute the cheese with thick avocado slices and just use dairy-free grease like lard and coconut oil. You can spice up the cheese-tower with crispy-fried thin bacon slices. Because bacon. Note: Fennel as a mild anise-like taste. Gorgeous, and I don't even dig anise as a spice very much.Just give it a chance, it is an amazing vegetable that goes along with a huge variety of dishes! And this was the result: *Of course, you can use any meat that can be pan-fried. Fillet(although I consider it much less aromatic than roastbeef and thus being ridiculously expensive given that fact), point steak ... lamb, pork, game, poultry, fish ... feel free to twitch it to your likings!