Fennel Garlic Smoked Pork With Fennel Gremolata And Grape Mostarda Recipes

Steps:

• Heat the olive oil in a medium saucepan over medium-low heat. Add the red onion, mustard seeds and salt and cook, stirring often, until the onions are soft and translucent, about 10 minutes. Add the vinegar, sugar and Dijon mustard and stir to combine. Bring to a simmer and add the red grapes. Cook, stirring often, until the grapes are starting to break down but still have a little texture, about 10 minutes longer. Allow the mixture to cool completely. Serve with your favorite meats and cheeses.

Steps:

• Boil 1 1/2 pounds baby potatoes and 4 smashed garlic cloves in salted water until tender, 20 minutes. Toast 1 teaspoon fennel seeds in a skillet with 3 tablespoons olive oil and 1/2 teaspoon kosher salt; add 1 teaspoon grated lemon zest. Drain the potatoes; return to the pot. Add the fennel oil, chopped parsley, lemon juice, salt and pepper. Cover and shake to smash slightly.

Steps:

• Place the fennel onto the center of a large piece of aluminum foil. Squeeze the juice from the orange slices over the fennel and put the slices on top. Scatter over the garlic and thyme; season with salt and pepper. Drizzle the olive oil over everything. Pull the sides of the foil up and seal. Place on the grill over low heat and let it steam until the fennel is tender, about 35 to 45 minutes. Serve with the pork.

Steps:

• Heat the olive oil in a large (12-inch) saute pan over medium heat. Add the fennel and saute for 5 minutes, until tender but not browned. Turn the heat to medium-low, add the garlic and red pepper flakes, and cook at a very low sizzle for 2 to 3 minutes, until the garlic just begins to color.
• Pat the shrimp dry with paper towels, add them to the pan, and toss together with the fennel and olive oil. Spread the shrimp in one layer and cook over medium heat for 2 minutes on one side. Turn the shrimp and cook for 2 minutes on the other side, until they¿re pink and just cooked through.
• Off the heat, sprinkle with the parsley, 1 tablespoon of chopped fennel fronds, the Pernod (if using), the fleur de sel, and black pepper and serve it with bread to soak up all the pan juices.

Steps:

• Preheat the oven to 200C/gas 6/fan 180C. Heat half the oil in a non-stick frying pan and cook the onion over a low heat for 5 minutes. Tip into a 20x15cm ovenproof dish. Heat the remaining oil in the pan, add the pork and lightly brown on all sides for 5 minutes, then sit it on top of the onions. Crush together the fennel seeds, sea salt and a grinding of black pepper and sprinkle over the pork.
• Bring the stock to the boil, then pour over the pork. Roast in the oven for 15 minutes. Add the beans and roast for another 5-7 minutes, or until the pork is cooked.
• Mix the garlic with the lemon zest and parsley. Slice the pork, put on top of the beans and onions and sprinkle with the garlic mixture.