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Braised Fennel with Ciabatta Crumb + Stilton
Braised Fennel with Ciabatta Crumb + Stilton
Braised Fennel with Ciabatta Crumb + Stilton
2 fennel bulbs
2 tbsp unsalted butter
5 juniper berries
100 ml white wine
1 lemon
250 ml vegetable stock
2 slices ciabatta
2 tbsp olive oil
100 g Stilton
50 ml double cream
4 sprigs dill
1 tbsp extra virgin olive oil
  1. Preheat the oven to 170°C.
  2. Slice down the centre of the fennel bulb. Put a medium saucepan over a high heat and add the butter. When it is foaming add the fennel, cut side down. Turn the heat down to medium and cook for 5 minutes, until the fennel is turning a golden brown. Add the juniper berries and wine and squeeze in about 1 tbsp of lemon juice. Reduce by half then pour over the stock. Add a lid and put the pan into the oven for 30 minutes.
  3. Throw the ciabatta into a food processor, blitz to a rough crumb and transfer to a mixing bowl. Toss with the olive oil and season well with salt and pepper. Spread out over a baking tray and place it in the oven. Bake for 10 minutes, until the bread browns and crisps up.
  4. Remove the fennel from the saucepan once cooked. Strain the liquid into another saucepan and put it over a high heat. Reduce to the consistency of double cream then add 50g of the Stilton and the double cream to the pan. Mix well and let the Stilton melt then chop 2 sprigs of dill and stir them through the finished sauce.
  5. Place 2 fennel halves onto each plate. Pour over the broth and crumble over the remaining 50g of Stilton. Dress with the remaining dill fronds. Scatter over the crispy crumbs and drizzle with extra virgin olive oil to serve.
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