WARM OLIVES WITH FENNEL AND ORANGE
These smoky flavored olives are always the first thing to disappear off an antipasti platter or hors d'oeuvres spread. The brightness of the orange zest enhances the earthy flavors of the olives; you can use freshly squeezed orange juice if you don't have zest. I love to serve these straight from the oven, still warm.
Yield makes about 2 1/2 cups
Number Of Ingredients 9
Steps:
- Prepare a hot fire (400°F) in a wood-fired oven, cooker, or grill.
- Soak the picholine and niçoise olives in water to cover for 10 minutes, then drain. Combine the drained olives, oil-cured olives, oil, thyme, garlic, fennel seeds, and orange zest in a baking dish and roast uncovered until the garlic is fragrant and the olives are hot, about 10 minutes. Remove from the heat and add the vinegar. Toss to combine. Let cool slightly, then serve warm. To store, cover and refrigerate for up to 1 month. The flavor gets better with time. Rewarm to serve.
BROILED CHICKEN THIGHS WITH ORANGES, FENNEL AND GREEN OLIVES
It's important to use smaller chicken thighs; if all you can get are the larger ones, it's best to cut them in half. If you don't have Maras pepper, it's worth buying, since its distinctive flavor will add depth and a sly heat to all kinds of dishes.
Provided by John Willoughby and Chris Schlesinger
Categories dinner, main course
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the broiler (to high if you have the option).
- Combine the fennel, onion, olives, garlic, Maras pepper and 2 tablespoons oil in a large bowl, sprinkle with salt and pepper and toss gently. Spread this mixture in a 9-by-12-inch baking dish or disposable foil pan and scatter orange sections on top.
- Add the chicken and remaining tablespoon of oil to the now-empty bowl, sprinkle with salt and pepper, and toss to coat. Place thighs on top of fennel mixture, skin side down.
- Place under broiler with pan about 4 inches from the flame and broil for 10 minutes, turning pan front to back after 4 minutes. Turn chicken skin side up and continue to broil, switching pan back to front after about 3 minutes and broiling until the skin is crisp and dark brown and the chicken is opaque throughout (or until center of flesh registers 165 degrees on instant-read thermometer), 5 to 7 minutes more. Serve with crusty bread or couscous to soak up the juices.
Nutrition Facts : @context http, Calories 293, UnsaturatedFat 17 grams, Carbohydrate 13 grams, Fat 23 grams, Fiber 4 grams, Protein 11 grams, SaturatedFat 4 grams, Sodium 465 milligrams, Sugar 6 grams, TransFat 0 grams
ORANGE AND FENNEL SALAD
Provided by Robin Miller : Food Network
Categories appetizer
Time 10m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Place the sliced fennel in a salad bowl. Slice oranges to divide flesh sections and add to bowl. Drizzle with olive oil, red wine vinegar, and salt and pepper. Toss, top with sweetened cranberries and serve.
GRILLED HALIBUT WITH FENNEL, ORANGE, RED ONIONS AND OREGANO
365: No Repeats. Rachael Ray. She says that the oranges, red onions and oregano are a Sicilian combination. Serve with crusty, toasted bread.
Provided by dicentra
Categories Halibut
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat a grill pan over high heat. Drizzle olive oil over the fish and season with salt and pepper.
- Grill for 4 minutes on each side, or until the fish is firm and cooked through, but not tough.
- Preheat a skillet over medium high heat.
- While the fish cooks, grate the zest of the orange and reserve.
- Peel the orange as you would a melon, removing all of the white parts.
- Cut the orange into thin slices across.
- To the skillet, add the 2 tablespoons of olive oil, the fennel and onions.
- Season with salt and pepper and cook for 3-5 minutes until the vegetables start to soften.
- Add the vinegar to the pan and give it a shake. Remove from the heat and toss in the oranges and zest, parsley and oregano.
- Adjust the seasonings and serve the salad topped with the fish.
Nutrition Facts : Calories 345.5, Fat 12, SaturatedFat 1.7, Cholesterol 70.3, Sodium 149.7, Carbohydrate 11.1, Fiber 3.1, Sugar 4.2, Protein 47.1
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