Fennel is not a vegetable which is in common use in South Africa. It’s deliciously sappy liquorice flavours work so well in a crisp green salad. Cut into strips for dipping into a Bagna Cauda, braised in chicken stock with a splash of Pernod, delicious in every way.
Sophia says “Fennel is such an overlooked vegetable. I love it – shaved and raw in a salad, braised or like this.” In her lovely new style when posting pics of recent rustle ups in her kitchen, she simply describes the method which any competent cook will be able to master.
Fennel bulbs, quartered and baked in a cheesy white sauce. I added gorgonzola and topped with a well-aged parmesan. Baked for about an hour at 180°C.
The perfect choice with this stunning dish. Beautifully packaged in a variation of the Alsatian Flute, the bottle has the Malan family crest embossed in glass above the label. In the glass, a pale golden honey with golden flashes. The aromas of granadilla, crunchy ripe kiwi and green melon fair jump out of the glass. The palate is crisp and fresh with Granny Smith apples and sweet tropical limes. Full and round, and so easy to sip. Simonsig was the first Estate to bottle a Chenin Blanc way back in the 60s.
Read more about Simonsig Wine Estate – CLICK HERE
Sophia Lindop is a person to follow on Twitter and Facebook. Her latest book, Going Home, is an homage to her homeland, Lebanon. The book is available for pre-order on her website. Her previous books are also available from her website. To read more – CLICK HERE.