MIDDLE EASTERN FENNEL AND ROOT STEW WITH DATES AND HERBS

MIDDLE EASTERN FENNEL AND ROOT STEW WITH DATES AND HERBS

This delicious stew is an all-year highlight as its ingredients can be found easily throughout every season.
It’s very easy to make and the enchanting smells will not only imbue your kitchen with Middle Eastern aromas,
but also the homes around you, to your neighbours’ envious distress.
Feel free to serve it alongside a grain of your liking for a more substantial meal.

 

Heat olive oil in a big pan with a lid.  Add the onions and sauté until transparent (6-8 minutes). Add the garlic and sauté for another minute. Add the spices, agave syrup, orange juice and water. Cook for 1 minute.

Add the fennel, sweet potatoes, parsnip, carrots and dates. Mix well, then cover with the lid and cook for 40-50 minutes until all the vegetables are cooked and the mixture achieves a stew-like consistency. Check and stir from time to time in order to prevent burning. Season to taste.


To serve, place the stew into bowls. Add a dollop of Greek yoghurt, then top with coriander, flat leaf parsley, dill, as well as the fennel greens. Sprinkle with flaked almonds and enjoy!

 

 

 

 

 

 

 

 

 

 

Serves 4

2 onions, halved and finely sliced
4 garlic cloves, finely sliced

Small pinch of saffron
1/2 tsp ground cinnamon
1/2 tsp ground cardamom
1/2 tsp ground coriander
2 tsp ground cumin
1 tsp red chilli flakes
2 tsp agave syrup
Juice of 1 orange
400ml water

2 bulbs fennel, trimmed and coarsely chopped, leaves kept for topping
2 sweet potatoes, peeled and cubed
4 parsnips, peeled and cubed
5 carrots, peeled and sliced
1 handful dried pitted dates, chopped
Salt and pepper, to taste


Handful coriander leaves, finely chopped
Handful flat leaf parsley, finely chopped
Handful dill, finely chopped
1 pot of Greek yoghurt
Almonds flakes, chopped

SPICY KOREAN SHIITAKE, OYSTER MUSHROOM AND SICHUAN PEPPER STEW

We love all things Korean and hot, and only very few things beat the unique and citrusy taste of our beloved Sichuan peppercorns.
This dish unites all these features in a warming stew to give you the temporary sensation of being slightly further from home, but in a good and tasty way.

SPICY KOREAN SHIITAKE AND SICHUAN PEPPER STEW

Cook the rice according to instructions.

Heat up the peanut oil in a big skillet. Add the onions and sauté, whilst stirring regularly, until completely soft (7-10 minutes).  Sprinkle with some salt. Mix well and remove from the skillet.

Clean the skillet with a kitchen paper towel. Heat the peanut oil and add the shiitake and oyster mushrooms. Sauté for 3 minutes. Add the zucchini and carrots. Sauté until soft (about 10 minutes). Add the garlic and ginger and cook for another minute. Add the gochujang paste, ground Sichuan peppercorns, red chilli flakes, tamari, maple syrup as well as the fried onions. Mix well and season to taste.

To serve, place the stew on top of the rice and adorn with sliced spring onions and sesame seeds.

Rice (or any other favourite grain), to serve

2 tbsp peanut oil
2 large yellow onions, halved and finely sliced
300g shiitake mushrooms, cleaned with kitchen paper and cut into strips
200g oyster mushrooms, cleaned with kitchen paper and cut into strips
2 courgettes, grated
2 carrots, peeled and grated
6 cloves garlic, minced
1 tbsp minced ginger
2 tbsp Korean gochujang paste (or less if you like it mild)
1,5 tbsp Sichuan peppercorns, ground in a blender or mortar
1 tsp red chilli flakes
1,5 tbsp tamari
1,5 tbsp maple syrup
Salt and pepper, to taste
Spring onions and black and white sesame seeds, for topping

SPICY KOREAN SHIITAKE AND SICHUAN PEPPER STEW