Fennel Bulb Gratin with Spiced Apple Chutney

Servings: 6

Ease of Preparation: Medium

This recipe is part of the One BIG Holiday Recipe

Ingredients:

Apple Chutney:

• 1 lemon, zest only
• 3-4 Granny Smith (tart) apples
• 1 shallot
• 1-inch (2.5 cm) piece ginger
• 2-3 canned Calabrian chilies (2 tablespoons/30 ml minced), divided
• 1 tablespoon (15 ml) red (or brown) mustard seeds
• 1 tablespoon (15 ml) vegetable oil
• 1 tablespoon (15 ml) chopped garlic
• 1 cup (240m ml) apple cider vinegar
• ½ cup (120 ml) sugar
• Salt

Braised Fennel:

• 6 baby or 3 small fennel bulbs
• 2 tablespoons (30 ml) vegetable oil
• 1 cup (240 ml) white wine
• 1 ½ cup (350 ml) light stock (turkey, chicken, or vegetable)
• 4 stars of star anise
• 1 cinnamon stick
• Salt and pepper

To Serve:

• ½ cup (120 ml) panko breadcrumbs
• ¼ cup (60 ml) grated Manchego cheese
• Olive oil, to drizzle
• Calabrian chilies, chopped, to garnish

Method:

Make the Apple Chutney

Zest a lemon, reserve zest. Use the lemon for some other use.

Peel, core, and dice apples into ¼ -inch (6 mm) cubes.

Peel and finely dice shallot.

Peel and mince ginger.

Finely chop Calabrian chilies. Reserve 1 tablespoon (15 ml) for the chutney and 1 tablespoon (15 ml) to garnish.

In a small saucepan, heat oil over medium-high heat.

Add mustard seeds and sizzle until they start to pop. Add garlic, the lemon zest, shallot, ginger, and 2 tablespoons (30 ml) Calabrian chili. Sizzle 1 minute, until aromatic.

Add the diced apples and stir to coat with the aromatics. Add cider vinegar, sugar, and season with salt.

Bring to a boil, then reduce heat and leave to simmer slowly for 1 hour, until jammy.

For the Braised Fennel:

Trim fennel bulbs to make a nice presentation. Shave the bases, remove any limp or discolored outer layers. Cut the stalks away but leave a few inches for a nice presentation (especially if using younger, more tender baby fennel). Slice in half, lengthwise, along the narrow axis to make 2 wide, flat shapes. Reserve a handful of nice fronds for plating.

Heat oil in a cast iron pan over high heat.

When hot, sear the fennel (in batches if needed), cut-side-down, without moving for 1-2 minutes until starting to colour.

Flip the fennel and add wine, bring to a boil.

When the wine is boiling, add stock, honey, star anise, and cinnamon stick. Season with salt and pepper.

Bring to a simmer, cover, and transfer to the oven, and set a timer for 40 minutes.

To Serve:

Pull fennel from oven, transfer to baking dish, cut side up. Turn oven to broiler.

Combine breadcrumbs with grated Manchego.

Sprinkle fennel bulbs with the mixed breadcrumbs and Manchego. Drizzle with olive oil.

Place under broiler and broil for 5 minutes, until browned.

Lay out 6 plates, transfer 2 pieces baby or 1 piece of small fennel bulb onto each plate, toasted breadcrumb side up.

Plate with apple chutney. Garnish with reserved chopped Calabrian chilies.

Serve immediately.