Tuna, Orange And Fennel Seed Skewers
Place fennel seeds, pepper and salt in a mortar and pestle. Crush lightly; add orange zest and juice. Transfer to a bowl and toss through tuna. Thread onto skewers. Whisk orange juice, olive oil and salt and pepper in a bowl. Toss through ... [... more]
Australian Womens Weekly |
Italian-Style Zucchini and Pasta
Meanwhile, in a large skillet cook onion, carrot, and garlic in hot oil for 5 minutes or till tender. Add tomatoes, zucchini, fennel seed, and crushed red pepper. I just made this as a side dish for Easter and it was good. 1 small zucchini, ... [... more]
International Vegetarian Union |
Roast Loin of Pork with Pickled Beetroot and Braised Lentils
Preheat oven to 200°C. Score the pork rind and remove. Rub some salt and fennel seeds over the pork and truss. Bring a medium sized pot of water to the boil. Add pork rind and simmer for 5 minutes. Drain and cool slightly before rubbing in some salt. [... more]
Australian Womens Weekly |
Apple sauce:
Peel, core and quarter the apples, add wine and simmer for approximately 10 minutes or until tender. Place apples in a food processor and blend to a fine paste. Allow to cool. Horseradish, to taste Place salt, garlic and fennel seeds into a ... [... more]
Australian Womens Weekly |
Baked Whiting with Fennel and Celeriac Salad
Lightly score each side of the fish with a sharp knife. Stuff the cavity of the fish with parsley, chervil and a 1/3 of the orange zest. Pound together salt and fennel seeds in a mortar and pestle, rub over fish and drizzle with a little olive ... [... more]
Australian Womens Weekly |
Pork meatballs with buttery noodles
Remove crusts from bread and tear into pieces. Place in small bowl with milk; refrigerate 5 minutes. Lightly toast fennel seeds in dry-frying pan over moderate heat. Crush coarsely with chilli flakes in a pestle and mortar. Combine bread mixture, ... [... more]
Australian Womens Weekly |
Olives with Fennel and Chilli
Place fennel seeds into a pan. Dry fry for 30 seconds, to release their aroma. Add remaining ingredients, and warm gently. 5 thin strips orange peel 11/2 cups mixed olives [... more]
Australian Womens Weekly |
Roast Pumpkin And Potato Soup
Preheat oven to 200°C. Place the pumpkin in a baking dish and drizzle with a little of the olive oil. Sprinkle with dried chillies, fennel seeds and salt and pepper. Cut the potato into wedges and also place on a baking tray, drizzle with olive ... [... more]
Australian Womens Weekly |
Roasted Macadamias
Heat olive oil in a medium sized frying pan. Slice garlic and add to pan. Cook over low heat for 1 minute and add fennel seeds, macadamia nuts and chilli. Cook stirring for 3 minutes or until crisp, taking care not to burn the garlic. Serve with ... [... more]
Australian Womens Weekly |
Fennel roasted pork rack
Combine fennel seeds, garlic, sea salt and olive oil in a mortar and pestle. Pound, with the pestle, to a coarse paste. (You should be able to smell the fennel fairly strongly at this stage). Using a sharp knife, score the pork skin deeply at 8mm ... [... more]
Australian Womens Weekly |
Rabbit With Fennel Seeds And Cucumber
Follow the bone structure to remove the rabbits forequarter and hindquarter. Cut the saddle into 2-3 large pieces making sure all fat and sinew have been removed (you should end up with 6-7 pieces of rabbit). Heat 2 tablespoons of olive oil in a ... [... more]
Australian Womens Weekly |
Pakoras (lentil cakes)
Place garlic, chilli, cummin and fennel seeds in a blender with peas and process till peas are coarsley ground. Shape teaspoonfuls of mixture into small patties and fry till golden brown on both sides. Thanks for the fabulous recipes! This was ... [... more]
International Vegetarian Union |
