Sunday, 16 October 2016

Oven roasted fennel and red onion with Parmesan and Iberico pork seasoned with Code Bellota

I am looking forward to some oven rosted veggies. Autum with foggy mornings is great to start the oven, it makes not only the kitchen warm, but it warms the heart.
I bought two bulbs of fennel and a huge red onion, marinated it in garlic oil and thrown it into an oven dish. Fennel is on the rather tough side to bake, so it will take about 45 minutes.
I will serve it with a nice thick piece of neck of an Iberico pig. The supercenter I often go to, has some of the best Spanish pork meat to get around here.

I have some Code Bellota seasoning, which is a special seasoning for all Iberico pork meat. It contains some pepper, chick peas, paprika, coriander, cumin, garlic and vanilla and some other things.
A huge pile of fresh made potato mash is the third part of the meal.

recipe for the fennel/onion bake:
2 bulbs of fennel
1 large red onion or 2 medium ones
4 cloves of garlic
40 g grated Parmesan
100 ml olive oil
1 tsp celery seed
1 tsp dried thyme
salt and pepper

Preheat the oven 160 C fan
Half the fennel and cut it into 6 pieces, spare the fronds for later.
Cut the onion in 1 cm rings, then peel it.
Press all the garlic into the oil and place everything into a big bowl.
Season and mix thoroghly.
After 30 minutes, open the oven and turn the fennel- get the Parmesan on top and bake for 15 more minutes.

Since the pork is relatively fat, the fat has to melt in the pan on a low heat. Put the seasoned meat in on high heat and close the sides all around. Drop the temperature to a low and cook the meat through.
Make the potato mash.

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