Recipe: Amaranth Journal’s blood orange and caramelised fennel salad
***Rachel Khoo would like to thank all the inspiring people who helped make the Khoollect studio a hive of creativity. Although the Khoollect studio’s doors have now closed, you can keep up with Rachel’s newest adventures on RachelKhoo.com and on Rachel’s Instagram and Facebook pages – and, continue to enjoy the Khoollect website’s stories and recipes, which will remain available.***
During the colder months, we all need a little vitamin boost. Healthy living and creative food advocate, Amaranth Journal, has the perfect recipe for these times. Here’s what the people behind the new blog had to say about their blood orange and caramelised fennel salad recipe…
“In season for the coldest and darkest months of the year, blood oranges are the ultimate remedy to winter. High in vitamin C, similar in taste to an orange but with much more intensity and flavour notes that make them far more versatile to cooking, I urge you to go beyond juicing and utilise them in as many ways as possible. Here I have used them as a base to a hearty winter salad. This is the type of dish that I crave at this time of year and is as worthy served for dinner as it is lunch. The fennel is cut thick, seared in a little butter and oil then caramelised and served warm. Please don’t be afraid of this, or skip this stage, it takes the fennel to a whole new level and this dish relies on it. The blood oranges lift the salad making it feel light and fresh. The goat’s cheese lends it a little creaminess and the fennel seeds, capers and basil complete it.”
Blood orange and caramelised fennel salad
Peel the oranges and slice into 2cm rounds. Transfer to a small plate ready to assemble.
Cut the fennel into 3cm thick slices leaving the root intact so it doesn’t fall apart.
Heat the oil and butter in a large frying pan over a medium heat and cook the fennel until browned and softened on each side.
Cook in batches adding more butter and oil if you need. Set aside and keep warm.
Add the fennel seeds and sugar to the pan and let it bubble gently until the fennel is caramelised. Return all the fennel to the pan and add the capers. Heat through and then transfer to a large platter making sure to scrape up any fennel seeds, capers and bits of caramel that are sticking to the pan.
Arrange the orange slices between the fennel, crumble over the goat’s cheese, tear over the basil leaves and serve at once whilst still warm.
Peel the oranges and slice into 2cm rounds. Transfer to a small plate ready to assemble.
Cut the fennel into 3cm thick slices leaving the root intact so it doesn’t fall apart.
Heat the oil and butter in a large frying pan over a medium heat and cook the fennel until browned and softened on each side.
Cook in batches adding more butter and oil if you need. Set aside and keep warm.
Add the fennel seeds and sugar to the pan and let it bubble gently until the fennel is caramelised. Return all the fennel to the pan and add the capers. Heat through and then transfer to a large platter making sure to scrape up any fennel seeds, capers and bits of caramel that are sticking to the pan.
Arrange the orange slices between the fennel, crumble over the goat’s cheese, tear over the basil leaves and serve at once whilst still warm.
During the colder months, we all need a little vitamin boost. Healthy living and creative food advocate, Amaranth Journal, has the perfect recipe for these times. Here’s what the people behind the new blog had to say about their blood orange and caramelised fennel salad recipe…
“In season for the coldest and darkest months of the year, blood oranges are the ultimate remedy to winter. High in vitamin C, similar in taste to an orange but with much more intensity and flavour notes that make them far more versatile to cooking, I urge you to go beyond juicing and utilise them in as many ways as possible. Here I have used them as a base to a hearty winter salad. This is the type of dish that I crave at this time of year and is as worthy served for dinner as it is lunch. The fennel is cut thick, seared in a little butter and oil then caramelised and served warm. Please don’t be afraid of this, or skip this stage, it takes the fennel to a whole new level and this dish relies on it. The blood oranges lift the salad making it feel light and fresh. The goat’s cheese lends it a little creaminess and the fennel seeds, capers and basil complete it.”
Blood orange and caramelised fennel salad
Peel the oranges and slice into 2cm rounds. Transfer to a small plate ready to assemble.
Cut the fennel into 3cm thick slices leaving the root intact so it doesn’t fall apart.
Heat the oil and butter in a large frying pan over a medium heat and cook the fennel until browned and softened on each side.
Cook in batches adding more butter and oil if you need. Set aside and keep warm.
Add the fennel seeds and sugar to the pan and let it bubble gently until the fennel is caramelised. Return all the fennel to the pan and add the capers. Heat through and then transfer to a large platter making sure to scrape up any fennel seeds, capers and bits of caramel that are sticking to the pan.
Arrange the orange slices between the fennel, crumble over the goat’s cheese, tear over the basil leaves and serve at once whilst still warm.
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