Braised Fennel with Cumin & Ginger from The Sugar Club Cookbook by Peter Gordon
Serve this as a salad on a hot day drizzled with olive and walnut oils, or serve hot in winter with roast cod or leg of pork. For the best flavour choose firm, pale green fennel bulbs. Often all yo...
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Ingredients
- 50ml (1¾ fl oz) lemon juice
- 6 heads of fennel (use only 4 if they’re large)
- ½ teaspoon cracked black pepper
- ½ teaspoon salt
- 2 teaspoons ground cumin
- 100ml (3½fl oz) virgin olive oil
- 2 fingers of fresh ginger, peeled and finely julienned
- 1 medium leek, sliced finely and washed thoroughly to remove grit
- 500ml (18fl oz) dry white wine
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