Using seasonal baby fennel I made poached fennel to go with my chicken Kiev. This was an easy vegetable side dish to make.
Getting to Paris was not as easy as it should have been. We booked our flights 10 months in advance, securing extra comfort seats at a cost. On the Tuesday before we were due to fly, Air France sent me a message to say the flight had been cancelled. The last time this happened from South Africa it was a disaster! Wanting to prevent the issue, I checked what our possibilities were with regards to flights. Once I had the alternative flights written down, I called Air France to sort out the bookings. I use the plural as we were travelling with friends who had their own booking reference. Air France insisted we fly to Johannesburg with Safiar, which was not my choice at all. From there we would fly to Paris on Air France, but we could not be seated in our paid for seats.
As getting to Paris was the priority, I settled for seats where we could get them. We checked in online with Safair 24 hours before our flight using our booking reference. But could not check in online with Air France and Air France could not assist us over the phone. At the airport we were told we could not check our luggage all the way through to Paris as they are a domestic airline. I found this odd, but as Bev had forgotten to ask if she could check their luggage all the way through it meant all 4 of us would have to wait for our luggage on the other side. We had a good flight to Johannesburg and headed straight for the carousel after landing. This is a long story so I will continue it on Friday 🙂
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- 500 mls olive oil
- 8 baby fennel stalks removed
- 1 dry chilli split in half
- Salt and freshly ground black pepper to season
- Place the oil into a large frying pan
- Heat over a medium temperature and add the fennel and chilli
- Gently simmer for 15 minutes
- Remove the fennel, drain and season before serving