Best 3 Orange Braised Fennel Recipes
Discover the tantalizing flavors of Orange Braised Fennel, a culinary delight that combines the sweet and savory notes of orange with the aromatic essence of fennel. This dish features tender fennel bulbs slowly braised in a citrusy orange sauce, resulting in a delectable symphony of flavors. The recipe provides detailed instructions for creating this dish from scratch, guiding you through the process of preparing the fennel, crafting the orange braising liquid, and achieving the perfect balance of flavors.
In addition to the main recipe, the article offers a collection of complementary recipes that enhance the culinary experience. Find delectable side dishes such as Roasted Garlic and Thyme Potatoes, which provide a hearty and flavorful accompaniment to the fennel. For a refreshing contrast, try the Citrus Fennel Salad, a vibrant blend of fennel, oranges, and grapefruit, which adds a burst of brightness to the meal. And to satisfy your sweet cravings, indulge in the delightful Orange Fennel Cake, a moist and aromatic dessert that brings together the essence of fennel and orange in a harmonious finale.
BRAISED PORK WITH ORANGE AND FENNEL
Steps:
- Put oven rack in lower third of oven and preheat oven to 350°F.
- Wrap cinnamon stick and anise seeds in a small square of cheesecloth and tie bundle closed with string.
- Pat pork dry and sprinkle with salt and pepper. Heat oil in a deep 6- to 8-quart heavy pot over moderately high heat until hot but not smoking, then brown pork in 3 batches, turning, about 4 minutes per batch. Transfer to a bowl as browned.
- Pour off all but 1 tablespoon fat from pot and cook onion and garlic over moderate heat, stirring, until golden, 3 to 5 minutes. Add ginger, zest, and sugar and cook, stirring, 1 minute. Stir in soy sauce, rice wine, broth, pork with any accumulated juices, and cheesecloth bag. Braise mixture, covered, in oven 1 hour.
- Stir in fennel and braise, covered, in oven until fennel is very tender, 30 to 40 minutes. Discard cheesecloth bag, then season pork mixture with salt and pepper and stir in cilantro.
ORANGE-BRAISED FENNEL
Serve this dish alongside our Roasted Wild Striped Bass.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 50m
Number Of Ingredients 6
Steps:
- With a large knife, cut each fennel bulb lengthwise into four slices. In a large skillet over medium heat, heat butter and oil until sizzling. Lay fennel slices in skillet; cook, turning once, until browned, about 5 minutes per side.
- Pour orange juice over fennel; season with salt and pepper. Bring mixture to a boil, then reduce to a simmer. Cook until fennel is tender, about 15 minutes. Add wine, and continue cooking until fennel is very tender and sauce has thickened, about 10 minutes more. Season with salt and pepper, as desired, and serve warm.
BRAISED PORK RIBS WITH BLOOD ORANGE, FENNEL, AND BLACK OLIVES
Steps:
- Season the pork all over with salt and pepper. Heat a large, wide pot over high heat, then add the olive oil. When the oil is hot, add the pork and brown on all sides, about 5 minutes. Transfer the pork to a platter. Add the fennel wedges to the same pot and sear until lightly browned on both cut sides, about 2 minutes. Set the fennel aside.
- Return the pot to low heat and add the garlic. Sauté for about 1 minute, stirring to release its fragrance, then add the tomatoes, orange juice, and honey. Stir with a wooden spoon to release any browned bits on the bottom of the pot. Return the pork to the pot, then add the olives, bay leaf, and orange zest. Bring to a boil, then cover, reduce the heat to maintain a gentle simmer, and cook until the pork is fork-tender, about 1 1/2 hours, turning it over in the sauce halfway through.
- Transfer the pork to a platter with tongs and keep warm. Discard the bay leaf and orange zest. Add the fennel wedges to the pot. If necessary, add a little water so that the liquid comes about halfway up the sides of the fennel. Cover and cook until the fennel is tender, about 15 minutes. Return the pork to the pot and reheat, turning to coat it with the sauce. Divide the pork and fennel among 6 plates and spoon the sauce over them. Garnish with the chopped fennel fronds and serve immediately.
- Enjoy with Cakebread Cellars Benchlands Select Cabernet Sauvignon or another red wine with firm structure and concentration.
Tips:
- Choose the right fennel: Look for fennel bulbs that are firm and heavy for their size, with no signs of bruising or wilting. The fronds should be bright green and fragrant.
- Trim the fennel properly: Cut off the root end and any tough outer leaves. Trim the fronds to about 2 inches long.
- Slice the fennel thinly: This will help it cook evenly and absorb the flavors of the braising liquid.
- Use a good quality olive oil: This will add flavor and richness to the dish.
- Don't overcrowd the pan: If you're cooking a lot of fennel, cook it in batches to avoid steaming it instead of braising it.
- Be patient: Braising takes time, but it's worth it. The fennel will become tender and flavorful as it cooks.
- Serve immediately: Orange-braised fennel is best served hot, as a side dish or main course.
Conclusion:
Orange-braised fennel is a simple but elegant dish that is perfect for a special occasion or a weeknight meal. The fennel is tender and flavorful, and the orange and fennel combination is a classic. If you're looking for a new way to enjoy fennel, this recipe is definitely worth trying.
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