Glazed Red Pepper Fennel Almonds Food

GLAZED RED PEPPER-FENNEL ALMONDS

Steps:

• Preheat oven to 325°F. Line heavy baking sheet with foil; spray with nonstick spray. Combine sugar, fennel seeds, crushed red pepper, and salt in medium bowl. Mix in almonds and 1 tablespoon water. Spread mixture on prepared baking sheet in single layer. Bake until sugar melts and almonds are deep golden brown and glazed, stirring often, about 22 minutes. Separate almonds with fork; cool completely on sheet. (Can be prepared 1 week ahead. Store in plastic bag.) Transfer almonds to bowl and serve.

GLAZED SALMON WITH BRAISED FENNEL

Steps:

• Preheat the oven to 425 degrees F.
• Braised Fennel:
• In a large Dutch oven over medium-high heat, add the butter. Add the fennel and sugar and cook for 3 to 4 minutes until the fennel caramelizes. Add the cider, stock and thyme. Cook until the fennel is tender and liquid is reduced, about 10 minutes Season the fennel with salt and pepper, to taste. Add the parsley and mix well. Remove from the heat and cover.
• Glaze:
• In a small saucepan, add the cider, cayenne and brown sugar and cook over medium heat until 1/2 cup of liquid remains. Set aside.
• Salmon:
• In a large saute pan over medium-high heat, add the oil. Season the salmon fillets with salt and pepper, to taste, and sear for 4 minutes in the hot oil. Remove from the pan and put, seared side up, on a quarter sheet tray with a rack. Spoon the glaze over the top of each fillet and bake until cooked through, about 4 minutes. Remove from the oven to a serving platter and serve with the braised fennel alongside.

PASTA WITH GARLIC, FENNEL AND ROASTED RED PEPPER

Steps:

• In a large skillet cook the garlic in the oil over moderate heat, stirring, until golden. Add the fennel, red pepper, dried red pepper and salt to taste and cook the vegetables, stirring, for 1 minute. Add the broth, cover and steam over moderately high heat for 3 minutes, or until tender. Add the drained pasta and fennel fronds and toss to heat. Transfer to a serving dish and serve with parmesan cheese.

FRENCH STUFFED RED BELL PEPPERS WITH FENNEL AND GOAT'S CHEESE

Steps:

• Pre-heat the oven to 120C/240F/Gas 1.
• Cut the peppers in half, discard the core & seeds and also trim away the white membrane too.
• Grease a Le Creuset roasting or ovenproof dish.
• Cut the onion & fennel bulb into 6 wedges each. (Keep the the delicate green fronds from the fennel bulb & put to one side.).
• Put the onion wedges, fennel wedges & cushed garlic into a mixing bowl & add the olive oil, balsamic vinegar, salt & black pepper - mix well.
• Divide the onion & fennel wedges between the 6 pepper halves, arranging them neatly within the peppers & season well.Pour the remaining oil & vinegar dressing over the top of them.
• Bake for 1 hour and 30 minutes or until the peppers are soft & just tinged brown.
• Remove the stuffed peppers from the oven & increase the oven temperature to 200C/400F/Gas 6.
• Sprinkle the chopped sun-dried tomatoes over the top of the peppers.
• Slice the goats cheese & arrange over the top of the stuffed peppers; return them the oven for 5-10 minutes or until the cheese is melted & bubbling.
• Remove from the oven, leave to cool slightly and serve them warm or at room temperature with the cooked dressing drizzled over the top of them.
• Garnish with the green fronds kept from the fennel bulbs.
• Serve as a starter, 1 pepper half per person with a side salad or as a main course - 2 pepper halves per person with bread & salad.
• These can also be served as a very colourful & elegant vegetable accompaniment!