Fennel Apple Slaw Food

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CRISPY CRACKLED PORK BELLY WITH FENNEL & APPLE SLAW



Crispy crackled pork belly with fennel & apple slaw image

Roast the perfect pork belly with melt-in-the-mouth meat and crunchy crackling, then serve with our herby sauce and fresh slaw

Provided by Esther Clark

Categories     Dinner

Time 4h30m

Yield Serves 4-6

Number Of Ingredients 17

2 tbsp fennel seeds, crushed
1 tbsp coriander seeds, crushed
½ tsp chilli flakes
40g flaky sea salt
1.5kg boneless pork belly
1 small lemon, zested and juiced
3 tbsp extra virgin olive oil
pinch of chilli flakes
1 shallot, finely chopped
2 fennel bulbs, finely sliced, reserve the fronds to serve (optional)
2 small eating apples, thinly sliced (Braeburns work well)
1 large garlic clove
large bunch of coriander leaves
1 tsp ground coriander
½ tsp sugar
80-100ml olive oil
1 tbsp red wine vinegar

Steps:

  • Using a pestle and mortar, crush together the fennel seeds, coriander seeds and chilli flakes, then mix the spices into the salt. Put the pork belly in a roasting tin and slash lines across the skin (about 5mm apart) using a sharp knife. Rub the skin with most of the salt mix, and chill, uncovered, overnight.
  • The next day, heat the oven to 170C/150C fan/gas 3. Remove the pork from the fridge and scrape off the salt mix. Pat well with kitchen paper to remove the moisture, then re-season with the remaining salt mix. Roast for 2 hrs, then reduce the oven to 150C/130C fan/gas 2 and cook for a further 1 hr. Turn the oven up to its highest for 15-20 mins or until crackled. If your pork still hasn't crackled enough, heat the grill to its highest setting. Transfer the pork to a baking sheet and grill for 4-5 mins (watch it to make sure it doesn't burn). Cover and rest for 30 mins.
  • To make the slaw, mix together the lemon zest and juice with the olive oil, chilli and some seasoning in a large bowl. Toss the with the shallot, fennel and apple. Top with the fennel fronds, if you like.
  • Whizz together all the ingredients for the mojo verde and season to taste. Slice and serve the pork with the slaw andmojo verde on the side. Any leftover pork can be warmed and piled into crusty rolls with the slaw and mojo verde.

Nutrition Facts : Calories 670 calories, Fat 54 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 41 grams protein, Sodium 2.8 milligram of sodium

FENNEL & APPLE SLAW



Fennel & Apple Slaw image

Make and share this Fennel & Apple Slaw recipe from Food.com.

Provided by CountryLady

Categories     Apple

Time 10m

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons cider vinegar
salt & freshly ground black pepper
1/4 teaspoon ground fennel
1/2 teaspoon grainy mustard
1/4 cup olive oil
1 courtland apples or 1 spy apple, cored but unpeeled
1 small fennel bulb, trimmed & core removed
2 teaspoons chopped fresh thyme or 1 teaspoon dried thyme
1/2 cup very thinly sliced red onion

Steps:

  • Whisk dressing ingredients together& refrigerate.
  • Thinly slice apple& fennel by hand- use julienne blade of a mandolin or julienne grater (if you have one).
  • Combine with thyme& onion in a bowl.
  • Add dressing& toss well; add more salt& pepper, if desired.

Nutrition Facts : Calories 170.1, Fat 13.8, SaturatedFat 1.9, Sodium 36.5, Carbohydrate 12.3, Fiber 3.2, Sugar 5.6, Protein 1.1

CREAMY CELERY ROOT, FENNEL AND APPLE SLAW



Creamy Celery Root, Fennel and Apple Slaw image

Provided by Guy Fieri

Categories     side-dish

Time 45m

Yield 2 to 4 servings

Number Of Ingredients 11

1 celery root (celeriac), peeled and julienned
1/2 small fennel bulb, trimmed and thinly sliced into crescents
1 Granny Smith apple, julienned (do not peel)
Juice of 1 lemon
Kosher salt and freshly ground black pepper
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon apple cider vinegar
1 teaspoon honey
1 teaspoon Dijon mustard
1/3 cup dried cranberries

Steps:

  • Combine the celery root, fennel, apple and lemon juice in a large bowl and season with salt and pepper. Toss everything together and set aside for at least 30 minutes and up to 2 hours. This not only tenderizes and marinates the vegetables so they become pliable but also stops them from turning brown.
  • Combine the mayonnaise, sour cream, vinegar, honey and mustard in a small bowl. Season with salt and pepper.
  • Pour the dressing over the vegetable and toss well. Fold in the dried cranberries. Taste and season with salt and pepper if needed.

FENNEL, CARROT AND APPLE SLAW



Fennel, Carrot and Apple Slaw image

This is a wonderful salad, that would be a great addition to any meal, especially with pork - another great from Martha!!

Provided by Chef mariajane

Categories     Low Protein

Time P15D

Yield 10 serving(s)

Number Of Ingredients 12

1 small green cabbage, halved, cored and very thinly sliced (8 cups)
2 fennel bulbs, trimmed, halved, cored, and very thinly sliced (2 cups)
3 medium carrots, peeled and coarsely grated (1 1/2 cups)
2 1/2 teaspoons coarse salt
1 tablespoon fennel seed
2 shallots, peeled and chopped (1/2 cup)
4 tablespoons extra virgin olive oil
1/4 cup cider vinegar, plus
1 tablespoon cider vinegar
1/2 cup golden raisin
fresh ground pepper
1 granny smith apple

Steps:

  • Toss cabbage, fennel, carrots and salt in a large bowl.
  • Toast fennel seeds in a medium sauté pan over medium heat, shaking the pan occsionally, until seeds are fragrant, about 3 minutes. Add shallots and 2 tablespoons oil. Cook, stirring occasionally, until shallots begin to soften, about 5-7 minutes. Stir in vinegr and raisins. Remove from heat, and let cool slightly, about 5 minutes. Stir in remaining 3 tablespoons oil.
  • Pour warm dressing over vegetables, and toss well. Season with pepper, and let stand for 30 minutes. Just before serving, core apple, cut into matchsticks, and mix into slaw.

Nutrition Facts : Calories 122.4, Fat 5.8, SaturatedFat 0.8, Sodium 633.7, Carbohydrate 17.9, Fiber 4.5, Sugar 9.1, Protein 2.2

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