After making my fennel cake I had quite a bit of fresh fennel left over and so I decided to experiment with cooking it. The first night I cooked the fennel in the griddle pan, and even though it looked good, I did not quite get it cooked enough. Fennel has a lovely anise flavour and is a key ingredient in making absinthe. Fennel is indigenous to the Western Cape and can be seen growing wild in most uninhabited tracts of land around our house. The entire plant can be used, from the bulb to the seeds. I chose some young fennel to use for this recipe for Pan Fried Fennel, and you need to make sure that the ones you choose are firm.
Pan Fried Fennel
- 15 mls olive oil
- 15 g butter
- 1 fennel bulb, sliced
- 5 sundried tomatoes, sliced
- heat the oil and the butter in a frying pan
- cook the fennel until soft
- add the sundried tomatoes and cook until warm
- suggestion: serve as a side dish to accompany fish
Ingredients for my Pan Fried Fennel:
- Olive Oil – I only purchase extra virgin cold pressed oil and use this for all my recipes. I don’t buy the most expensive there is but I try to buy in bulk, in a tin to save money, and preserve the oil. If it smells rancid you need to throw it out. This could be due to exposure to sunlight.
- Butter – I always use unsalted butter in my recipes if it is available in the shops. If not, be sure to keep in mind that you need to reduce the amount of salt you use in a recipe.
- Fennel – this vegetable is indigenous to where we live. Surprisingly, there are male and female bulbs which you can tell by the shape. Be sure to buy unblemished bulbs that are firm to the touch. If you grow your own, harvest the fennel seeds to use for cooking.
- Sun dried tomatoes – I always have a packet of these in my pantry. The oil is great to use for salad dressings so don’t throw it out. Use sparingly as the flavour of the sun dried tomatoes can overwhelm a dish.