Otago Farmers Market

The chef this week is... - 30th Mar 2016

The chef this week is... Sandra is on duty in the kitchen again this week, and she is featuring fennel in her recipes.
Fennel  is in the carrot family.  It has a long history and is one of the oldest cultivated plants. Roman warriors used to eat fennel to keep them in good health while Roman women ate it to prevent obesity. Fennel has an aniseed flavour and aroma and is increasing in popularity. The leaves can be used as a herb e.g. as a substitute for dill. Its flavours complement many vegetables, particularly courgettes, carrots, beans and cabbage.
Florence fennel or finocchio is a selection with a swollen, bulb-like stem base that is used as a vegetable. The fennel “bulb” is a good source  of vitamin C and a source of dietary fibre and folate plus contains potassium at levels of dietary significance. 
Recipes this week are-
Fennel Remoulade
Char Grilled Carrot and Fennel Salad
Pickled Fennel & Carrots
Baked Fish with Leek, Fennel and Vanilla
Gluten Free Plum and Almond Cake
Ocho Chocolate and Raspberry Croissant Pudding

Thanks to our generous vendors for making the demonstration possible –
Ocho – coffee flavoured chocolate
Beanos Bakery – croissants
Brydone Organic Growers – fennel
Willowbrook Orchard – omega plums
Butlers Fruit Farm – raspberries
Wairuna Organics – carrots
Edmonds Fresh Fish – white fish

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