Fennel and Black Olive Risotto

The weather doesn't know what to do with itself, one hour the sun is shining warmly on our  heads, the next the rain is falling on our heads.  

This unpredictable weather has got me wanting soothing comforting food - like risotto - twice in one month, what do you say to that?!.  I  picked up a  very expensive Florence Fennel from the farmers market at the weekend.  It was certainly a bulbous specimen, a female fennel for sure.  Yes, the vegetable fennel does have a gender, something I learnt a few years back from reading one of my cookbooks by Italian vegetarian food writer Ursula Ferrigno.  The taller thin bulbs are male.  

Anyway, as I was saying this fennel was quite expensive - it was sold by the weight, and my nephew happened to picked out the biggest!  So not to forget about it in the vegetable basket I made a point of making a meal of it sooner rather than later.   

Here is the finished dish - Fennel Risotto.  I decided to add some black olives to the dish for piquancy, as I felt the contrast with the fresh fennel aniseed flavour would work well and it did.  It's a naturally creamy dish too, I have added no cream or cheese to it, but if you wish to do so, please do - I would probably recommend a blue cheese.

Finale of the Fennel

The finale fennel at the allotment was starting to bolt. So I have pulled them all out, except for one that was starting to flower. I decided to leave that for the flying wildlife, but also for it's architectural beauty.

When fennel is as fresh as this, the best you can do is eat it raw. Look papa, it's all raw and vegan. I know this fennel salad don't look like very much on the plate, but it's the taste that really matters and this dish really is full of flavour that you will want to serve it alongside some plain boiled potatoes. This is a refreshing and clean-tasting salad.
I am submitting this to Chriesi from Almond Corner who is the host for this weeks weekend Herb Blogging (WHB) #201. Chriesi has a lovely food blog accompanied by beautiful photography. The weekly food blog event showcases information and recipes about herbs, vegetables, fruits and other plant ingredients. Weekend Herb Blogging was first initiated by Kalyn of Kalyn's Kitchen. It is now organized by Haalo of Cook (Almost) Anything At Least Once.

I was going to write about the fennel herb which I have used in this recipe, but thought I would focus on the herbs big sister: the Bulbous Florence fennel. Anyone who has eaten fennel, will tell you it is an acquired taste. It's one of those vegetables you either love or loath. I am in between, I just like it, but that wasn't always the case. My experience of fennel came in two ways. as fennel seeds appearing in various spice dishes, but also as gripe water, given to babies and children when they had a delicate stomach. Ooh the memories that brings back from my childhood.

Florence fennel is a magnificent plant. Very impressive with it high, swaying, feathery fronds. Here is my nephew showcasing them. The vegetable fennel is a round, compact, bulbous curvy plant. There are two types. The bulbous is the female and the slender one is the male. Yes, the fennel has a gender, who would have thought it. It is also known as finocchio.

Fennel is not used very much in British cooking, but there has been some interest in recent years. We are now seeing fennel appearing on menus at restaurants and numerous cookery shows showcasing it's versatility. Unlike the British, the Italians and French are rather fond of this stem vegetable.

Florence fennel has a strong aniseed and liquorice taste. It is reputed to be both a digestive and a diuretic. Fennel can be eaten raw as long as it is sliced thinly. The fennel keeps it shape very well, so it can be also blanched, braised, roasted, griddled, barbecued and in a gratin. It can also be made into creamy soups. I have even seen cookery shows where chefs have made candied fennel. So it is quite versatile.

Fennel with black olives and tomatoes

Serves 4

Ingredients

1 - 2 fennel, fronds and tough bit removed

1 fennel herb frond

300g cherry tomatoes, halved

2 garlic cloves, crushed

60g black olives, stoned and thinly sliced

For the dressing

2 tbsp white wine vinegar

4 tbsp good olive oil

salt and pepper to taste

Method

Slice the fennel lengthways into thin slices, don't worry if the fennel falls apart. Pour the mixed dressing on top and the minced garlic. Leave to marinate for at least an hour. When ready to serve give it a mix then scatter over the tomato halves, black olives, garnish with fennel herb and serve.

Creamy Yellow Fennel

These dainty yellow flower buds are growing on my fennel herb plant and happily attracting insects, as well as adding colour to the garden border.

As you may be aware, I picked about three finale fennel from the plot on Sunday. So I had been thinking what to do with them. In the past, I have read of the numerous ways to braise fennel, but had never actually attempted it. Well today being a not so pleasant day, I was yearning for something warm and comforting, I decided to go for a creamy braised fennel gratin option.

My mother liked the fleshy texture and the aniseed taste of the fennel. I served the braised fennel gratin with some tamari gridded Portobello mushrooms and some plain boiled potatoes, to mop up the juices. In the eating of the fennel, there was something of the globe artichoke about them. What exactly, I can't say - it just was - well you will just have to take my word for it.
Braised fennel gratin
Serves 4 as an accompaniment

Ingredients

3 fennel bulbs, cut into quarters

4 garlic cloves, finely sliced

6 tablespoons of olive oil

300ml vegetable stock made with 1 teaspoon of bouillon powder

100ml double cream

40g cheddar cheese, grated

Method

Put the fennel and garlic in a heavy bottomed frying pan and cover with the olive oil and stock. Bring to the boil, reduce to low and simmer gently for 30 minutes or until the fennel is tender and the liquid reduced by three quarters.

Now turn your grill on high and while it is heating up, stir the cream into the fennel, bring back to the boil and immediately remove from the heat. Sprinkle with the grated cheese and place under the hot grill until just bubbling. Serve at once.
Adapted from Cranks Fast Food

Shades of green with a tint of purple

My cardoon thistle heads are starting to become the star attraction at the entrance of the plot.

The fennel are starting to look utterly glorious spreading their fern like peacock wings. The lollo rosso lettuces and radishes, both calling out to me to pick them. I will do this weekend.