Bacon Fennel And Apple Chutney Food

BAKED FENNEL WITH BACON & CHEESE

Steps:

• In a frying pan fry the bacon until crisp, drain on paper towels { do not discard bacon grease }.
• Sauté the onion & the garlic in the bacon grease till the onion has caramelized slightly, remove from the grease.
• Cook the chicken stock with the butter, salt, pepper & Italian seasoning on low till the butter has melted, and then remove from the heat.
• Cut off and discard upper stalks of the fennel. Remove any wilted outer layers and cut a thin slice from each fennel base.
• Wash fennel and cut each bulb into quarters.
• In a shallow baking dish either spray with a non stick spray or line with parchment or foil, and arrange the fennel quarters in the baking dish, cut side up.
• Spread the onion/garlic mixture on the top of the fennel.
• Pour the broth mixture over the fennel { make sure you don't move the onions off the fennel } and sprinkle with 1/4 cup Parmesan cheese.
• Bake, covered, in a 325 degree F oven for 1 hour.
• Mix the remaining Parmesan cheese with the bacon and the Panko.
• Remove cover; sprinkle with remaining ¼ cup cheese/Panko, bacon mixture. Bake, uncovered, for 10 to 15 minutes more or until fennel is tender and top is golden. Baking time on this will depend on your oven.

APPLE CHUTNEY

Steps:

• Combine the apples, onion, ginger, orange juice, vinegar, brown sugar, mustard seeds, pepper flakes and salt and in a large saucepan. Bring the mixture to a boil over medium-high heat, stirring occasionally. Reduce the heat to simmer and continue cooking, stirring occasionally, for 50 minutes to 1 hour, until most of the liquid has evaporated. Take off the heat and add the raisins.
• Set aside to cool and store covered in the refrigerator for up to 2 weeks.

BACON, APPLE AND FENNEL STUFFING

Steps:

• Preheat oven to 350°F. Spread bread cubes on 2 large rimmed baking sheets. Toast until light golden and crisp around edges, about 20 minutes. Cool completely.
• Preheat oven to 425°F. Combine bacon and 4 cups water in large saucepan; bring to boil. Reduce heat; simmer 10 minutes.
• Drain, discarding liquid. Place bacon in large roasting pan. Pour 2 cups chicken broth over. Roast until broth evaporates and bacon begins to crisp around edges, stirring occasionally, about 45 minutes.
• Meanwhile, melt butter in large nonstick skillet over medium-high heat. Add onions and 1 cup water; bring to boil. Reduce heat to medium; simmer until water evaporates, stirring occasionally, about 15 minutes. Reduce heat to medium-low; sauté until onions are soft, about 5 minutes longer.
• Remove roasting pan with bacon from oven; reduce oven temperature to 375°F. Mix cooked onions, apples, fennel, and celery into bacon in roasting pan. Roast until apples and all vegetables are tender, stirring occasionally, about 1 hour. Cool slightly. DO AHEAD: Can be made 1 day ahead. Store toasted bread in large resealable plastic bags. Chill bacon-apple mixture uncovered until cool, then cover and keep chilled. Let stand at room temperature 1 hour before continuing.
• Preheat oven to 375°F. Butter 13x9x2- inch glass baking dish. Combine toasted bread, 3/4 cup chicken broth, and baconapple mixture in very large bowl. Mix in 1 teaspoon coarse salt and 3/4 teaspoon pepper. Mix in eggs, then 1/2 cup parsley. Add more chicken broth by 1/4 cupfuls if mixture is dry. Transfer to prepared dish. Cover dish with buttered foil; bake 35 minutes. Uncover; bake until top is browned, about 30 minutes longer. Sprinkle with remaining parsley.

APPLE BACON CHUTNEY

Steps:

• In a large saucepan, combine the vinegar, cider and brown sugar.
• Cook over high heat until bubbly, stir the first 30 seconds to dissolve sugar.
• Turn down heat to medium and continue to cook for 15 minutes. In a small skillet, cook the diced bacon over medium heat until crisp. Drain bacon. Add bacon, apples and orange juice to the vinegar mixture.
• Bring back to a boil and cook for 30 minutes more. Serve warm over waffles or pancakes, or scones.

BACON, FENNEL & APPLE CHUTNEY

Steps:

• Heat lg skillet; add bacon & cook over moderate til crisp, about 4 min. Using slotted spoon, transfer to paper towels. Pour off all but 3 TB fat from skillet. Add onion to skillet & cook over moderate til softened, about 3 min. Add fennel, thyme, garlic & apple. Cover & cook over moderately low, stirring occ. til softened, about 8 min. Add fennel seeds & cook, stirring, til fragrant, about 1 min. Stir in lemon juice, zest, sugar & fronds. Remove chutney from heat, season with s&p & let cool to room temp. Discard thyme & serve chutney with toasts.

CANADIAN BACON WITH APPLES

Steps:

• In a large cast-iron or other heavy skillet, mix brown sugar, lemon juice and pepper. Cook and stir over medium heat until sugar is dissolved. Cut each apple into 16 wedges; add to the brown sugar mixture. Cook over medium heat 5-7 minutes or until apples are tender, stirring occasionally. Remove apples to a platter with a slotted spoon; keep warm., Add bacon to skillet; cook over medium heat, turning once, until heated through, about 3 minutes. Transfer to platter. Pour remaining brown sugar mixture over the apples and bacon.

BACON, FENNEL, AND APPLE CHUTNEY

Steps:

• 1. Heat a large skillet; add the bacon and cook over moderate heat until crisp, about 4 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain. Pour off all but 3 tbsp. of the fat from the skillet. 2. Add the onion to the skillet and cook over moderate heat until softened, about 3 minutes. Add the diced fennel, thyme, garlic, and apple. Cover and cook over moderately low heat, stirring occasionally, until softened, about 8 minutes. Add the fennel seeds and cook, stirring, until fragrant, about 1 minute. Stir in the lemon juice, lemon zest, sugar, and the fennel fronds. Remove the chutney from the heat, season with salt and pepper, and let cool to room temperature. Discard the thyme and serve with roast pork or on baguette slices.