FENNEL FIXATION...

Okay, so it has been a whirlwind month, trying to get used to a hundred million new things and keep my head above water. Will not bore you (or myself) with the details and will just get on with it. Am at work, so this is gonna have to be one of my speed posts. Have an awesome recipe you must MUST try if you're so inclined. Tried it yesterday and Pete and I have decided it's definitely a keeper (ie, you're likely to try it if you drop by for dinner anytime soon). As you can tell from the title, this is part of an ongoing fixation with fennel (which is amazing, really). The recipe's really simple, and took less than 10 minutes to throw together (assuming you marinated the pork - or cooked the crab, or whatever you feel like putting on top of it - first. It's just as nice vegetarian in any case. Simple pleasures.). There are a whole bunch of variations of this on the net (one topped it with roasted bell peppers), but here's what I did (I can't provide fixed quantities here, just a guesstimate, only because I tend to make it up as I go along. This exact recipe comfortably feeds two people a light supper): Fennel, Mandarin and Pork Salad Salad Fennel - both the bulb - thinly sliced, about a handful, and leaf sprigs - roughly chopped for garnishing Mandarin Oranges - about 8 wedges cut into smaller pieces for the salad Garlic - 2 cloves, crushed Rocket/Arugula - a handful and a half Dressing Salt Pepper (you don't need heaps coz there's a nice spiciness from the fennel and rocket anyway) Olive oil Orange juice from two or three leftover wedges Balsamic vinegar (just a drop or two) Pork (I use pork loin, chops are messier) Marinate with: Salt, pepper, lemon juice, Dijon mustard, a sprinkling of red chilli powder, handful of basil (chopped) Leave it in the fridge to settle. Okay, the method: Get a salad bowl and chuck in the rocket, thinly sliced fennel bulb (I like using the shoots as well), the mandarins and the garlic, and then dress it with the salt, pepper, olive oil, juice and balsamic vinegar (the balsamic is not crucial. Just a matter of preference really). Pan fry the pork - the trick is not to over-cook it or it gets dry. About four minutes on each side should suffice), or grill it in the oven if you prefer. Plate, garnish with fennel sprigs (or whatever they are rightly called), and enjoy! Goes perfectly with a nice sauvignon blanc (A Tahuna or Monkey Bay is cheap and cheerful, or Kim Crawford is cool if you're feeling a bit lush). It's as simple as it gets, really (idiotproof, even), and leaves a wonderful taste in your mouth. I had thought about topping it off with a poached egg, but honestly? It didn't need it. The orange and the pork go great together, even if the fennel pretty much drowned out the basil. It did lend a sweetness to the meat though. Okay, enjoy. I gots to get back to the work day. More to come soon, Art