Roasted Fennel with Pomegranate and Tahini

Make the most of the plump fennels Mother Nature offers in this time of the year! This recipe is a luxurious version of the humble roasted fennel and boasts the bulbs with an explosion of colour and flavour from the Middle East.

  • 4 medium fennels, trimmed
  • 3 tbsp extravirgin olive oil
  • 2 tbsp balsamic vinegar
  • ½ tsp pomegranate molasses
  • ½ cup pomegranate seeds
  • 2/3 tbsp tahini sauce
  • bunch of parsley, coarsely chopped

Divide each fennel bulb in 8 wedges, steam for 8 minutes and line on the baking tray covered with parchment paper.

In a small bowl, combine the oil, balsamic vinegar and pomegranate molasses, and mix well.

Brush the fennels wedges with the emulsion, heat the oven at 160°C and bake for 20 minutes, then lower the temperature at 140°C and continue baking for further 40 minutes: you should leave the fennels in the oven until a second before they get burnt.

Transfer the baked fennel on a plate, season with some sea salt and sprinkle with the pomegranate seeds and parsley. Drizzle the tahini on top and serve.

 

 

Coconut Christmassy Rice Pudding

This recipe features a creamy, rich flavoured rice pudding with pomegranate, giving as festive a touch as it must be in this special  season. Merry Christmas!

Serves 6

  • 75 gr short grained white rice
  • 50 gr brown sugar
  • 650 ml fresh milk
  • 50 gr butter
  • 75 gr shredded coconut
  • 100 ml coconut milk
  • 3 free range eggs
  • 1 small pomegranate, seeds removed

The night before preparing the pudding boil the milk in a saucepan on low heat, pour the shredded coconut in and let it rest at room temperature for the whole night. The day after boil the coconut-milk mix again and cook in the rice, previously rinsed under running water.

Let it simmer for around 30 minutes on an extremely low heat, then add the butter, coconut milk, sugar and eggs, one by one.

Grease a pudding tin with an extra quantity of butter, pour  in the batter,  place in the oven at 180°C, bain-marie, and bake for 1 hour.

Take the pudding out of the oven, cover with aluminum foil so that the pudding will remain moist, put in the fridge and let it rest again for 24 hours.

Unmold the pudding on a large plate and scatter with the pomegranate.