autumn

Fennel when cooked, develops a wonderfully sweet taste so different to its raw flavour. When roasted with butternut squash, red onion and fresh rosemary, in a good fruity olive oil and salt and pepper, the combination is divine. Top this with griddled goats’ cheese and you will be in food heaven!

Ingredients

1 x fennel bulb
2 x medium red onions
½ a small butternut squash
Good slosh of extra virgin olive oil
Sprig of fresh rosemary
Sea salt and freshly ground black pepper
Goats’ cheese log (4 good slices) or 4 x Crottin de Chavignol
Balsamic glaze or reduction
Handful of fresh baby spinach or arugula leaves

Method

Peel and cut the red onion into 6 or 8 wedges

Peel and dice the butternut squash into even-sized chunks of about 1 ½ cm square

Top and tail the fennel bulb and remove most of the fern leaves. Halve from top to bottom, then halve again. Slice into even pieces

Drizzle the vegetables with extra virgin olive oil, grind over the sea-salt and black pepper, and sprinkle with chopped fresh rosemary

Mix together gently to coat the vegetables evenly

Roast in a pre-heated oven at 175 degrees Celsius till the vegetables are softened yet starting to crust at the edges (25-30 minutes)

Griddle the goats’ cheese till starting to bubble

Drizzle the serving plates with the balsamic reduction

Lightly stir the fresh spinach or arugula leaves through the hot vegetables till starting to wilt, and then spoon a small amount of the mixture onto each plate

Top with the warm goats cheese

Drizzle with a little more balsamic and place a sprig of rosemary


About Chef Ursula

Ursula is a self-taught chef with a wealth of experience cooking for high-profile and VIP clients. Having secured her first yacht job in 1988, she has hardly set foot on land since!  She’s worked on yachts up to 90m, loves to cook pretty much everything (particularly healthy cuisine), and takes great pride in making her dishes look great.

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