Recipes

confit of fennel and red onions

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morning coffee with Yolande and Eric Ezendam in their beautiful Manoir De Plaizac as they say themselves “The Manoir where you want to stay forever.”
Yolande was one of my students many years ago and still has my first book “De Franse Keuken en Open Boek, now an antiquity.. I was once invited to cook for one of her musical weekends, in France , when a chef was cancelled at the last moment. My friend Willemijn joined me and with much trepidation we drove to the Loire.
Oh what a wonderful time we had, the house was beautiful. the guests great fun and the music unforgettable This Manoir even surpasses that, oh if I could only live like that in France , with a small Chambre D’Hote and cooking for guests now and then..
Eric is an artist so the house is hung with his work and sculptures, just exquisite
I hope to get Yolande’s super recipe for the tarte we had with coffee on the terrace. Little Jolly loved it too as she could wander at ease through the walled garden.
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Confit of fennel and red onions
Ingredients
Confit de fennel:
250 g fennel
250g red onions
Lemon juice
1dl olive oil
1 piece of star anise
1 vanilla pod
2 tsp fennel seeds
Salt and pepper
Chopped flat parsley to garnish
Method:
1. Remove any damaged parts of the fennel, cut of the green tops and set aside, cut the fennel into 8 pieces sprinkle with the lemon juice
2. Cut the onions in half and peel of the skin, cut into 4 more pieces
3. Heat the oil in a roasting tin, add the herbs and spices. Heat on a low fire for a few minutes. Add the fennel and the onion and mix well with the flavoured oil. Place in the oven for 25 to 30 minutes turning the vegetables from time to time.
4. Remove from the oven as the vegetables begin to caramelise. Season to taste; add the green tops from the fennel and a little parsley

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