Guess who has been knocking on my door? You guessed it. Regina!!!
We have moved away from the French theme for this one – more ‘modern Australian’, I would say.
This recipe attracted my attention because it contained fennel. Would you believe I had never tasted fennel bulbs before having this dish? I have been meaning to try them for years. I love aniseed and thought I would like them. Last summer, I tried to get Maus to make a fennel coleslaw but she never got around to it (maybe this summer).
I loved the fennel. It was delightful with the honey and ginger. I now know the little green stems are tough, whereas the bulb is lovely and tender. I didn’t know that at the time and the picture of the finished dish included the stems, so I included them. Next time, they will go in the compost bin – or the big pot as part of the dogs’ dinner.
I am now a fennel fan. This one is a winner. It tasted great and was very easy to make. We will be making it again. Yep, we have more pork fillets in the freezer. We are so lucky but … Regina is changing jobs so it will not be for much longer. All good things must come to an end, I suppose:(
This recipe is by Donna Hay. It is from Marie Claire Cooking.
- 1 pork fillet
- 2 cloves garlic, crushed
- 2 tbs* lemon juice
- 2 fennel bulbs, sliced
- a little oil (about 2 tsp)
- 4 tbs* shredded ginger (this seems like a lot but it all went)
- 4 tbs* honey
- ½ cup Calvados or brandy
* These are 20ml tablespoons.
- Marinate the pork with the garlic and lemon juice for, at least, 5 minutes.
- Put some oil in a frying pan and brown the pork on all sides.
- Place sliced fennel in a baking dish. Place pork on top of fennel, cover.
- Bake in a 180°C oven until the pork is cooked to your liking.
- Heat a small amount of oil in a saucepan, add ginger and sauté for 2 minutes.
- Add honey and brandy and simmer until the sauce has reduced by half.
To serve: Place fennel on plate then top with sliced pork and ginger and honey glaze.