Tag Archives | fennel

trout en papillote with fennel and tomato

trout en papillote with fennel and tomato

This recipe for trout en papillote (trout cooked in a paper pouch) with fennel and tomato is another cracking dish from Ucook. It’s the perfect dish to adapt to one portion too, and it couldn’t be easier to knock up an unbelievably healthy and delicious restaurant-quality meal in minutes. The warm new potato salad served on the side with simply crème fraiche and parsley is sublime. It’s more of a rustic new potato mash and it’s a keeper. Continue Reading →

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fennel and radish salad with lemon and olive oil

fennel and radish salad with lemon and olive oil

I’m posting this recipe again because seriously I can’t get enough of it. It has now become a weekly thing in my house.  It’s hard to believe that a couple of years ago I didn’t like fennel and found the liquorice aniseed flavour intolerable. Now I crunch my way through bulb after bulb adding a variety of things on the side. I love to stuff this salad into toasted whole wheat pitas with left over grilled salmon or roast chicken. I pile it onto open sandwiches with seed bread and hummus. It pretty much goes with most things. Its delicious with raw or cooked fish and grilled chicken. The other day I turned it into a stunning slaw by adding shredded cabbage and a dollop of my easy home-made mayonnaise.

Super healthy fresh, citrussy and packed with flavour and crunch #winning.

It’s a Jamie Oliver recipe and there are a few things you need to do to ensure its a success:

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raw beetroot and carrot salad with herbs and other bits

raw beetroot and carrot salad with herbs

My body has been plagued with a ghastly respiratory flu virus over the last two weeks so I have been craving nutrition dense food to bring it back to health. Raw beetroot is delicious, but I feel it needs the carrot, other fresh herbs, seeds and nuts to make it interesting. You could add cheese, but I’m trying to observe my calorie intake, so left the crumbly feta out. I made a dressing with orange and lemon juice to give it zest. The salad literally sucks it all up. An extra fennel and yoghurt dressing adds a cool and tart dimension to top it off.

raw beetroot and carrot salad with herbs, almonds, sunflower seeds

This salad could be served with any grilled meats, lamb or fish. I ate it on its own and loved the textural contrast of the cold and creamy with the crunchy.

This is one of those salads you can adapt to your own taste. I hate to waste the top green stems of a fennel bulb, so I finely chopped about 1/2 a cup of that in too. I also added a good 2 tablespoons of fennel leaves along with the bunch of fresh parsley. I probably would have added fennel bulb, but I’d shaved it all onto my fennel and radish salad. After mixing the salad in a bowl and allowing the dressing to soak in, I served it on a bed of wild rocket leaves which adds to the flavour. Continue Reading →

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raw salmon salad with fennel, radish and beetroot & the beautiful tintswalo atlantic

salmon trout salad with fennel, radish and beetroot

Tintswalo Atlantic Lodge

Tintswalo Atlantic Lodge

I made this fresh salmon salad with shaved fennel and radish on a bed of rocket as a way to remember Tintswalo Atlantic where I was invited two weeks ago to experience their dinner club. Tintswalo has to be in one of the most spectacular locations in the country. Seriously. Right on the water’s edge overlooking the Sentinel Mountain and Hout Bay, it’s worth visiting just to be in this space. Continue Reading →

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gourmet magazine and a couple of vegetable dishes on the side

Gourmet Magazine

American Gourmet magazine was one of my favourite food magazines, and a great source of inspiration to me in my early food styling career. I used to take back issues out from the Sea Point library, gaze at the exquisite images and hope that one day I would be able to create something that looked like them. The magazines were often well worn and dog eared, but I didn’t mind, the pages were filled with so much aspiration, I was transported to another far more glamorous world around food.

Gourmet was started in 1941, and was the first US publication dedicated to food and wine. The styling was unique and edgy and stood out from all other food magazines in the world.

I scanned a few of the images that I loved at the time so that I could refer to them later on for inspiration, and here are some that I found.

Gourmet Magazine

Gourmet Magazine

I was utterly devastated when I heard the news that the magazine was closing down at the end of 2009. A decline in advertising revenue, and a change in the way readers consumed food media are the reasons for its demise. Part of me still mourns this loss.

However Gourmet.com is still a food brand to be reckoned with, and along with Epicurious.com and Bon Appetite, they fall under the Conde Nast stable. Continue Reading →

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