Fennel seeds - Varied recipes for cooking with fennel seeds and ground fennel. |
|
This page is © Copyright helpwithcooking.com |
|
Bouillabaisse |
Bouillabaisse is a classic fish stew originating from the Marseille region of France. It contains different types of fish and seafood and is flavoured with tomatoes, saffron, garlic and herbs.
Ingredients
- 2 lb (905 g) of mixed fish fillets (monkfish, red snapper, sea bass)
- 25 - 30 mussels in their shells
- 12 large cooked tiger prawns
- crab claws
- 2 pints (1.1 l) of fish stock
- 14 oz (400 g) tin of plum tomatoes
- 1 sliced onion
- 2 sliced sticks of celery
- 1 sliced leek
- 1 bouquet garni
- 2 strips of orange peel
- 3 tbsp of olive oil
- 2 crushed cloves of garlic
- 2 tbsp of freshly chopped parsley
- 1 tbsp of freshly chopped thyme
- 1 tbsp of tomato purée
- 1 tsp of fennel seeds
- pinch of saffron strands
- salt and pepper
Method
- Cut the fish fillets into bite-size chunks.
- Heat the olive oil in a large soup pan. Add the onion, celery, leek and garlic and cook for about 10 minutes until the vegetables have softened.
- Stir in the tomatoes and add the bouquet garni, orange peel, tomato purée and the fennel seeds. Cook for 2 minutes, stirring well.
- Carefully pour in the fish stock and add the saffron.
- Bring to the boil, then reduce the heat and simmer uncovered for 30 - 40 minutes.
- Add the pieces of fish and the mussels and cook for about 5 minutes or until the mussels have opened. Discard any mussels that do not open.
- Add the cooked prawns and crab claws.
- Stir in the freshly chopped parsley and thyme and cook for 1 minute.
- Check the seasoning and add any salt or pepper if necessary.
- Serve into soup bowls with fresh crusty bread.
|
Fennel-Flavoured Meatballs |
These meatballs are big and tasty and full of herbs and flavour. They are even cooked in a healthier way, as they are baked in the oven rather than fried in oil.
Ingredients
- 12 oz (340 g) of minced beef
- 4 oz (115 g) of minced pork
- 4 oz (115 g) of breadcrumbs
- 2 oz (55 g) of chopped onions
- 1 egg
- 3 tbsp of Dijon mustard
- 2 tsp of dried oregano
- 2 tsp of fennel seeds
- 1 tsp of dried basil
- 1 crushed clove of garlic
- salt and pepper
Method
- Preheat the oven to 350°F (175°C).
- Place all of the ingredients together into a large mixing bowl and combine with a spoon or with your hands.
- With your hands divide the mixture into 8 and form large round meatballs from each portion.
- Place the meatballs onto a rack in the oven with a roasting tray underneath to catch any fat that will drip from the meatballs during cooking.
- Bake in the oven for 25 - 30 minutes. Turn the meatballs during cooking.
- Serve hot with a pasta sauce, in between bread or with a side salad and chips.
|
Swedish Limpa Bread |
This traditional Swedish bread is hugely popular in Sweden and all over the world. It combines a number of different flavours such as molasses, rye, orange, aniseed and fennel.
Ingredients
- 1½ lb (680 g) of rye flour
- 8 oz (225 g) of white flour
- 18 fl oz (510 ml) of warm milk
- 3½ oz (100 g) of molasses
- 2 oz (55 g) of melted butter
- 1 oz (30 g) of dried yeast
- 2 tsp of ground fennel
- 2 tsp of ground aniseed
- 1 tsp of grated orange rind
- 1 tsp of sugar
- 1 tsp of salt
Method
- Place the yeast into a large mixing bowl and mix together with a small amount of the milk.
- Add the sugar, mix together and leave to one side for 10 minutes until the mixture is frothy and has doubled in volume.
- Combine the melted butter with the remaining milk and pour it onto the yeast. Stir well.
- Add the molasses, salt, fennel, aniseeds and orange rind and mix well with a wooden spoon.
- Add about ¼ of the flour and mix and beat together until a smooth batter has formed and the ingredients have completely blended together.
- Continue to add the flour gradually, mixing and beating in between until all the rye and white flour have been used up and a smooth dough has formed.
- Knead the dough on a lightly floured surface for around 10 minutes until smooth and elastic.
- Place the dough into a greased bowl, cover with a towel or greased cling film and set aside in a warm place until it has doubled in size (50 - 90 minutes).
- Grease a large baking tray.
- Divide the dough into three equal portions and knead each portion into an oval shaped roll, tapering at the ends.
- Place the loaves onto the prepared baking sheet, cover with a towel again and leave to rise in a warm place until doubled in size (1 hour).
- Preheat the oven to 400°F (200°C).
- Place into the centre of a preheated oven and bake for 30 - 40 minutes. Brush with water twice during baking and twice after baking.
- To test if the bread is done, tap the top of the bread with your fingers and if there is a hollow sound it can be removed from the oven.
- Transfer the loaves to a wire rack and leave to cool.
- Serve warm.
|
|
|
|
