Pear ‘n’ Fennel Pork

Ingredients

  • 4 boneless butterflied pork chops (1/2 inch thick and 6 ounces each)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon olive oil
  • 1 cup sliced onion
  • 1 cup sliced fennel bulb
  • 1 tablespoon butter
  • 2 tablespoons cornstarch
  • 2 cups pear nectar
  • 3 tablespoons maple syrup
  • 1/2 to 1 teaspoon ground nutmeg
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Pork and Fennel Ragout

Ingredients

  • 1 teaspoon fennel seeds
  • Kosher salt and freshly ground pepper
  • Zest and juice of 1 lemon
  • 3 1-inch-thick boneless pork loin chops (1 pound total),trimmed and sliced into 1/4-inch-wide strips
  • 3 tablespoons all-purpose flour
  • 5 tablespoons chopped fresh parsley
  • 3 tablespoons extra-virgin olive oil
  • 1 cup sliced shallots
  • 1 small fennel bulb, trimmed and chopped
  • 2 tablespoons tomato paste
  • 10 ounces cremini mushrooms, sliced
  • 1 1/2 cups red or white wine

Chicken Fennel Bake

Ingredients

  • 2 fennel bulbs, trimmed
  • Kosher salt and freshly ground black pepper
  • 5 lemons
  • 1/4 cup extra-virgin olive oil
  • 1 pound baby potatoes
  • 1 cup baby carrots
  • 6 chicken thighs

Directions

  1. Preheat the oven to 375 degrees F. Line a baking sheet with foil.
  2. Cut the fennel into thick slices. Shingle them onto the center of the baking sheet and season with salt and pepper.
  3. Zest 2 of the lemons and set aside, then juice these lemons into a medium bowl. Whisk the olive oil into the lemon juice and season with salt and pepper. Halve the remaining 3 lemons and add them to the bowl along with the potatoes and carrots. Toss to coat. Spread the vegetables and lemon halves around the outside of the baking sheet. Put the chicken thighs in the same bowl along with the reserved lemon zest and more salt and pepper. Toss to coat. Put the chicken on top of the fennel skin-side up, leaving a little space between pieces.
  4. Bake, stirring the potatoes and carrots halfway through, until the chicken is cooked through and the vegetables are tender, 50 minutes to 1 hour. Serve the chicken with the vegetables and roasted lemon halves.

Chicken Tagine with Lemons, Olives & Pomegranate

Ingredients

  • 2 tbsp olive oil
  • 8 chicken thighs
  • 1 onion, chopped
  • 2 garlic cloves
  • 2 tbsp Moroccan spice mix (see below)
  • 1 large or 2 small preserved lemons, skin only, finely chopped
  • 2 large tomatoes, chopped
  • 1 chicken stock cube
  • 1 tbsp honey
  • 1 tbsp red wine vinegar
  • handful olives
  • 1 small lemon, ½ very thinly sliced
  • ½ pomegranate, seeds only
  • 100g feta, crumbled
  • small bunch mint, leaves only
  • couscous, to serve
For the Moroccan spice mix
  • 2 tbsp coriander seeds
  • 1 tbsp cumin seeds
  • 1½ tsp fennel seeds
  • ½ tsp black pepper
  • ¼ tsp ground ginger
  • 1 tsp ground cinnamon
  • good pinch saffron

Mama’s Special Spaghetti

Ingredients

  • 24 ounces spaghetti
  • 1 lb ground beef (I like sage-flavored) or 1 lb sausage (I like sage-flavored)
  • 1 medium onion, chopped
  • 2 -3 garlic cloves, minced
  • 2 (14 ounce) cans diced tomatoes
  • 1 (10 ounce) can rotel
  • 1⁄4-1⁄2 cup red wine
  • 2 tablespoons Worcestershire sauce
  • 1⁄4 cup chopped fresh basil
  • 1 teaspoon cumin seed, crushed
  • 1 teaspoon fennel seed, crushed
  • 1⁄2 teaspoon ground ginger
  • 1 teaspoon kosher salt (to taste)
  • 1 teaspoon black pepper (to taste)

World’s Best Lasagna

Ingredients

  • 1 pound sweet Italian sausage
  • 3/4 pound lean ground beef
  • 1/2 cup minced onion
  • 2 cloves garlic, crushed
  • 1 (28 ounce) can crushed tomatoes
  • 2 (6 ounce) cans tomato paste
  • 2 (6.5 ounce) cans canned tomato sauce
  • 1/2 cup water
  • 2 tablespoons white sugar
  • 1 1/2 teaspoons dried basil leaves
  • 1/2 teaspoon fennel seeds
  • 1 teaspoon Italian seasoning
  • 1 tablespoon salt
  • 1/4 teaspoon ground black pepper
  • 4 tablespoons chopped fresh parsley
  • 12 lasagna noodles
  • 16 ounces ricotta cheese
  • 1 egg
  • 1/2 teaspoon salt
  • 3/4 pound mozzarella cheese, sliced
  • 3/4 cup grated Parmesan cheese