88. FENNEL, BACON, and POTATO FRY

this recipe is generous serving for 2 people for lunch or as an accompaniment for 4 people for dinner


1 -2 bulbs fennel
6 gourmet potatoes
4 rashes of lean bacon sliced in to small pieces
1 teaspoon fennel seeds
2 tablespoons olive oil
2 cloves garlic, finely chopped
1 small onion finely chopped
1 tablespoon fresh fennel
1 tablespoon chopped parsley
lemon juice to taste
salt and pepper to taste

Cook the fennel bulbs and potatoes in salted water until tender. This can take around 25 minutes depending on the size of the bulbs. Drain well. Slice the fennel into thin slices. Heat a heavy frying pan with a dash of the olive oil and cook the bacon with the fennel seeds. Remove and set aside. Put the rest of the oil into the fry pan and saute the onions and garlic for two minutes then add the potatoes and fennel. Saute until lightly brown. Finally squeeze the lemon juice over the mixture. Let it cook off for one minute. Toss through the bacon and fennel seeds and the fresh parsley and fennel. Season with salt and pepper. Serve immediately.


courtesy of: Celia Hay, New Zealand School of Food and Wine, Christchurch, New Zealand