Tag Archives: Parsley

‘The Captivating Taste of Fennel’


Welcome back to my Kitchen Corner 🙂

This week…we are continuing our healthy cruise with a new recipe that I’ve put together just for you!

Roasted Fennel with red wine sauce chicken
Roasted Fennel and Chicken breast with red wine sauce 

Ingredients: 1 chicken breast/person, 1 fennel/person, olive oil, salt, black pepper, parsley, rosemary, thyme, dried chilli flakes.

For the sauce: 1 onion, 1 carrot, rosemary, thyme, 100 ml chicken stock (I’ve used chicken stock cube), 100 ml red wine, pinch of salt and pepper.

Italian salad: Fresh tomato, cucumber, radish, salt, lemon juice and olive oil.

Fennel

Method: Heat up olive oil in a non-stick pan and add rosemary and thyme. Season the chicken breast with salt and black pepper, turn the heat to medium and cook the chicken 2 minutes on each side until it turns a bit golden.

Turn the heat down to low, cover the pan and cook for about 10 minutes. Once done, turn the heat off and leave the chicken to rest for another 10 minutes with the lid on.

Chicken breast and rosemary

Wash and cut the fennel in half, season with salt, black pepper and chilli flakes.

Heat the pan over medium heat, add the olive oil and roast the fennel, five minutes on each side.

fennel

Prepare the sauce: Heat the olive oil and sauté the chopped onion and carrot for about 5 minutes, add thyme and rosemary and mix with a wooden spoon. Pour over the chicken stock and red wine, pinch of salt and black pepper, cover the pan with a lid and leave it to simmer until it’s reduced and thickened like a sauce (about 10-15 minutes).

Turn the heat off and strain the sauce through a sieve and it’s ready to serve 🙂

Salad

Italian salad: Slice the tomato, radish and cucumber, season with salt and lemon juice. Mix everything and dress it with olive oil. Place the salad in the fridge and serve cold.

Fennel and chicken

Cut the cooked chicken breast in medium pieces, serve next to the roast fennel and red wine sauce.

Decorate with parsley or coriander.

Serve with the beautiful fresh salad…absolutely amazing!


This is the first time I’ve cooked fennel and I am in love with it…

I would love to hear from you if you cooked with fennel before and maybe share your own recipe 🙂

Fennel

Bon appetit!

Your Girl with an Apron,

Julia

xxx

My Red Page © 2015 All rights reserved

‘Fresh herb cuisine’


Welcome back to Julia’s Kitchen Corner 🙂

I was thinking what would be the most tasty dinner on a summer weekend evening.

…and here it is, my choice especially for you!

Black Pepper Salmon with Parsley and Capers Potato
Black Pepper Salmon with Parsley and Capers Potato

Ingredients: 1 salmon fillet/person, dill, fresh coriander, thyme, salt, black pepper, lemon, black peppercorn, olive oil, baby potatoes, handful of fresh parsley, 3 tsp capers.

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Method: Cut finely the fresh coriander and thyme, mix it together with salt, black pepper powder, juice of half a lemon, dill and black peppercorn.

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Place the salmon fillet into individual foil wraps, drizzle with olive oil and pour over the black pepper mixture.

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Let it marinate for 30 minutes before placing it in the oven.

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Pre-heat the oven.

Wrap the foil around the salmon, place onto a baking tray and bake for about 15-20 minutes.

Wash a few baby potatoes, cut in half and boil them in salty water until slightly soften ( 5-10 minutes ).

Drizzle olive oil in a pan and put in the capers.

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Cut the fresh parsley and mix them with the half boiled potatoes, olive oil and capers.

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Sauté the baby potatoes for 5 minutes, add salt for taste.

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Remove the salmon from the foil wrap and serve next to a portion of parsley and capers potato and a lemon wedge.

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Bon appetit 🙂

Your Girl with an Apron,

Julia

xxx

My Red Page © 2015 All rights reserved