It's the old Marmite analogy - instinctively you either love it or hate it. But this recipe makes it delightful for some, and 'quite nice' for others (e.g. Mr P). I really don't think anyone could dislike the result. (Stand by for contradictions.)
The recipe is a variant of one found in the Cook supplement of the Observer, devised by leftoverliz (http://lizsleftovers.blogspot.co.uk). It takes about 30 mins from start to serving, and is prepared on the hob. The quantities make 2 good portions as a substantial side dish.
Fennel with Garlic and Orange Juice
Ingredients
1 tbsp oil - olive or rapeseed are good
1 medium onion, peeled and coarsely chopped
2 cloves garlic, peeled and pressed or finely chopped
1 tsp soft brown sugar (optional)
1 bulb of fennel, sliced fairly finely, slices halved (I remove fronds and base)
15g butter
120ml orange juice
Optional 10 pitted green olives, halved
Method
1 Heat the oil in a medium pan and gently sautee the onion and garlic with the
sugar for 5 mins, stirring occasionally.
2 Add the butter and stir to melt.
3 Add the fennel and orange juice, and simmer gently for 20 mins, stirring at times.
4 If using olives, stir them in just before serving.
* * * * *
Mains that would go with this include vegburgers or sausages, pasties, and pasta. We had a quick dish of cooked penne, cheese sauce (yep, from a packet), grated Lyburn's Old Winchester cheese (like Parmesan), Dijon mustard, chopped walnuts and black pepper. Started at the same time as the fennel, took 20 mins, then into a hot oven for the last 10 mins to heat through so both ready at the same time. Thinking as a main dish, addition of a drained can of chick peas?
