Ingredients:
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2 teaspoons fennel seeds
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1/8 cup oil
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200g fennel thinly sliced (reserve fronds)
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1 small onion , 100g, thinly sliced
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110g brown sugar
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180ml apple cider vinegar
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2 tablespoons brandy
For serving:
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150g/5oz burrata (taken out of the fridge an hour beforehand)
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Apple, thinly sliced and lemon juice
Dry fry the fennel seeds for 1-2 minutes until fragrant.
Saute fennel and onion on medium heat in oil about 10 minutes.
Add the brown sugar and apple cider vinegar, cover and cook slowly until very soft, caramelised and thick.
Add the brandy and cook for 5 minutes until absorbed
Spread the jam on the base of a serving plate and place the burrata in the centre add thin slices apple pieces tossed in lemon juice, drizzle with olive oil and serve. Decorate with fennel fronds and serve with grilled bread.
Fennel jam can be stored in a jar 2-3 weeks in the fridge.
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