Baked Fennel And Olives Food

ROASTED FENNEL WITH OLIVES AND GARLIC

Steps:

• Preheat oven to 425°F. Spray large rimmed baking sheet with nonstick spray. Combine fennel, olive oil, garlic, thyme, and crushed red pepper in large bowl; toss to coat. Spread fennel out on baking sheet; sprinkle with coarse kosher salt and pepper. Roast fennel 15 minutes. Using tongs, turn wedges over. Continue to roast until tender, turning 1 more time, about 20 minutes. Sprinkle olives over fennel. Roast until fennel begins to brown at edges, about 8 minutes longer. Season fennel with salt and pepper. Transfer to bowl and serve. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
• Serve warm or at room temperature.

ROASTED FENNEL WITH TOMATOES, OLIVES & POTATOES

Steps:

• Boil potatoes until tender, about 8 mins.
• Heat oven to 190C/170C fan/gas 5. Halve and quarter the fennel through the root, then trim off the hard core. Slice the fennel and tip into a roasting tin with the olive oil, salt and pepper. Toss the fennel in the oil until it is glistening. Roast for 20-25 mins, until starting to soften.
• Add tomatoes, olives and potatoes and stir well. Return to the oven for 10-15 mins until the fennel is tender, with a bit of crunch. Tip into a warm dish to serve.

BAKED FENNEL

Steps:

• Preheat the oven to 450 degrees.
• Clean the fennel, removing the upper fronds, and slice lengthwise into 1/2 inch slices.
• Set the feathery leaves aside to garnish the completed dish.
• Place in a saucepan and cover with milk.
• Simmer for about 10 minutes or until the fennel can be easily pierced with a fork.
• Remove the fennel and pat dry.
• Layer in a baking dish, drizzle with two tablespoons of the oil and add salt and pepper.
• Bake for about 20 minutes.
• Mix the remaining oil with the cheese and breadcrumbs, and sprinkle over the dish and continue baking until golden brown.
• This dish is great hot or at room temperature.
• Use the discarded feathery fronds to garnish, and serve.

FENNEL AND OLIVE RELISH

Steps:

• Cut stalks from fennel bulbs, then chop enough fronds to measure 1/4 cup. Discard remaining fronds and stalks. Quarter bulbs, then finely chop in a food processor. Transfer to a bowl.
• Stir in remaining ingredients. Let stand 1 hour for flavors to meld. Serve at room temperature.

LEMON FENNEL OLIVES

Steps:

• Put a layer of olives in the bottom of a glass jar. Add several slices of lemon, fennel and garlic, and sprinkle with grains of pepper and some fennel seeds. Continue layering olives and flavorings until jar is full. Cover olives with oil and set aside to store in a cool dark place until ready to give or serve.

SAUSAGES WITH FENNEL AND OLIVES

Steps:

• Pour 2 tablespoons of the olive oil into the big skillet, and set over medium-high heat. Lay in all the sausages; cook them for 5 minutes or more, rolling them over occasionally, until they're nicely browned on all sides. Pour in the wine, and boil until it is reduced by half. Remove the sausages to a platter, and pour over them the wine remaining in the pan.
• Add the remaining 2 tablespoons olive oil to the empty skillet, toss in the garlic cloves, and cook for a minute or so, over medium heat, until they're sizzling. Drop the peperoncino in a hot spot for a few seconds, then scatter the squashed olives in the pan; toss and cook for a couple of minutes.
• Add the fennel chunks, and stir them in with the garlic and olives. Season the vegetables with 1/2 teaspoon salt, cover the skillet, and cook over medium-high heat for 20 minutes, tossing and stirring now and then, until the fennel softens, shrinks, and begins to color. Add a bit of water to the pan if the fennel remains hard and resistant to the bite.
• When the fennel is cooked through, return the sausages and the wine to the skillet. Turn and tumble the meat and vegetables together, and cook uncovered another 5 minutes or so, until everything is deeply caramelized and glazed. Adjust the seasoning to taste; keep cooking and tumbling the sausages and fennel. Serve piping hot.

BAKED FENNEL AND OLIVES

Steps:

• Preheat oven to 325 degrees F.
• In a saute pan heat 2 tablespoons oil.
• Add fennel and saute for about 8 to 10 minutes, or until fennel is tender.
• In a small baking dish combine olives, red wine, garlic and Sauteed fennel.
• Toss to combine and season with salt and pepper.
• Sprinkle with remaining olive oil.
• Bake, uncovered, until olives and fennel are heated through, about 15 minutes.
• Serve warm with chunks of bread.