Fig Baked Fennel, Potatoes and Chilli

Ingredients:

  • 2 large fennel bulbs
  • 3 large potatoes
  • 1 onion, sliced
  • 2 cloves garlic, chopped
  • 1 long red chilli, chopped
  • 4 tablespoon St. Dalfour Royal Fig Spread
  • 1/4 cup olive oil
  • 1/4 cup water
  • Salt and Pepper
  • 1 tablespoon white wine vinegar

Method:

Remove outer leaves from fennel keeping the green fronds and thickly slice.

Peel the potatoes and slice into rounds.

Combine the fennel, fennel fronds, potatoes, onion, garlic and chilli, place into a baking dish and season liberally with salt and pepper.

Mix remaining ingredients together, pour over the vegetables, coating everything with the oil mixture, cover with foil and bake for 30 minutes.

Remove foil and continue baking until potatoes are cooked and golden.

Note: This dish can be eaten hot or cold and is lovely as a side dish with any meat.

Our Chef, Rena patten

Rena comes from a Mediterranean background and from a very young age has enjoyed cooking a variety of dishes from the region. Following in the footsteps of her mother and both grandmothers where recipes have been passed on, refined and adapted to reflect Rena's style.

She regards herself as a cook, not a chef, and her dishes reflect her passion for Greek, Italian, French and Middle Eastern cuisine.

Whilst Rena has no professional training her natural flair and understanding for good healthy produce has enabled her to produce delicious and simple home cooking.

Rena has cooked at many food shows, tantilising visitors with her quick and easy Mediterranean style dishes. Rena has published 2 books and has previously written a regular newspaper column.

Rena Patten has just published her new book Cooking With Quinoa - The Supergrain. Check web link.

Fig Baked Fennel, Potatoes and Chilli

Ingredients:

  • 2 large fennel bulbs
  • 3 large potatoes
  • 1 onion, sliced
  • 2 cloves garlic, chopped
  • 1 long red chilli, chopped
  • 4 tablespoon St. Dalfour Royal Fig Spread
  • 1/4 cup olive oil
  • 1/4 cup water
  • Salt and Pepper
  • 1 tablespoon white wine vinegar

Method:

Remove outer leaves from fennel keeping the green fronds and thickly slice.

Peel the potatoes and slice into rounds.

Combine the fennel, fennel fronds, potatoes, onion, garlic and chilli, place into a baking dish and season liberally with salt and pepper.

Mix remaining ingredients together, pour over the vegetables, coating everything with the oil mixture, cover with foil and bake for 30 minutes.

Remove foil and continue baking until potatoes are cooked and golden.

Note: This dish can be eaten hot or cold and is lovely as a side dish with any meat.