Cooking Fennel and Chard

[Mrs Dobby]

Just been given 3 large bulbs of fennel and a load of chard down the plot, by the administrator!

Have never tried it or cooked it before, so am steaming the chard (akin to cooking spinach) and roasting the fennel (with a little garlic), does this sound right?

I will let you know what we think and how it tastes later, but any quick replies if I'm doing anything wrong would be appreciated!

[Lesley Jay]

I usually steam fennel and then put cheese sauce on it. I would imagine it would make a bake layered up with potatoes and onions and again cheese sauce or double cream.

[Mrs Dobby]

Cheers LJ, kind of like Cauliflower cheese then? Think I'll try that another night this week with the other 2 bulbs!

[Mrs Dobby]

Mmmm, roasted the fennel is quite strong, tho not too much, and texture is akin to wilted onions, as though they'd been just wilted in a little butter, nice! May have to try growing some ourselves!

Chard is ok, not sure if I'd grow it for itself, but if there was a recipe that used it and was good, then I may well try growing some!

[dexterdoglancashire]

I steam fennel then serve it hot with butter! nowt else needed! yum yum! DDL

[Crazy Chickie]

Hi, not sure what to do with the fennel but I'm a big fan of chard. I cut the stems from the leaves and cook them seperately as they take slightly longer. Try mixing the steamed leaves with some pasta done in olive oil with roast pine kernels or pumpkin seeds, really nice esp if you throw in some dried toms in olive oil. The stems work well on their own or fry them up in butter with carrots, mange tout, sliced khol rabi or whatever you fancy.

[JennieAtkinson]

Nice recipe for the chard leaves CC.

Mrs D - I grow quite alot of chard as it looks quite good and grows quite easily! especially the Rainbow Chard. Unfortunately I am not a great fan of the stalks, but do use alot of young leaves in soup (which I make quite alot of). I also used some very young leaves in salad this summer instead of my spinach which bolted. Let us know how you get on.

[annie trip]

Interesting stuff my rainbow chard done really well this year but was a bit like mrs dobby, not sure what to do with it!!

Think will try adding to the soups i am in process of making, anyone got a good chard soup recipe???

[Mrs Dobby]

Thanks for the ideas and inspiration all! Think I may try adding a bit of chard to the pumpkin and pork bisque tonight and some more to the pumpkin chilli later this week! Will let you know how we get on!

[annie trip]

Sometimes its trial and error learning what to do with veggies you have not normally been able to buy, good fun too!!!

[JennieAtkinson]

Mrs D you do eat some nice things - can I come to dinner! Pumpkin and pork bisque sounds great - can you post the recipe?

[Mrs Dobby]

As requested Jennie, and you'd be welcome to dinner anytime you can make it, mind you, its a bit of trek from Shetland!

Mrs Dobbys Pork and Pumpkin Bisque

Ingredients
1lb (454g)Pork diced
1lb (454g) fresh diced Pumpkin
1 large Onion (medium chopped)
2 large Leeks (sliced)
1 tin chopped Tomatoes
2 tablespoons Sugar
Garlic (to taste)
Mixed Herbs
Salt and Black Pepper
Cornflour (to thicken as required)

Method
1) Brown meat in a little oil, drain and roll in seasoned flour.

2) Fry onions until golden, then add leeks, pumpkin, carrots and tin chopped tomatoes.

3) Add pork back into pan, season with mixed herbs (1 teaspoon), 2 cloves crushed garlic (or to taste), salt and freshly ground black pepper.

4) Add 2 tablespoons sugar (or to taste, depending how sweet you wish the dish to be), top up with water and simmer for 30-45 mins, or until the Pumpkin and other vegetables have become tender.

5) Mix a little cornflour with water and add to simmering bisque to thicken, according to how you like it (I tend to leave it quite thin myself, but that's only personal preference)

6) Serve hot with boiled rice and fresh buttered crusty bread, delicious!

Hope you enjoy!

PS Jennie, should I add this to the Pumpkin recipies in the season to taste section?

[25cowlane]

My preferred method of cooking chard is to chop the stalks into approx inch long pieces and depending upon the leaf size roughly tear into good sized bits. Put into a colander and give a rinse under the tap, give the colander a good shake but don't worry too much about it still being a bit wet. Chuck the stalks in a pan over a medium heat with a lump of butter, sweat off for a few minutes and add the leaves, give a stir and continue to sweat for a few more minutes, et voila.


I've only tried cooking fennel once and made a right pigs ear of roasting it, well they say charcoal is good for the digestion

[yoanbob]

mmm pumkin bisque sounds great.

chard, just eat it as is, take off stalks and use in stock, put leaves in your sandwhiches salads etc.

love chard on its own, no need to cook.

[pickledtink]

Chard leaves can be substituted for spinach in any recipe. I prefer chard to spinach. I love the robust earthy flavour.
The stalks can be eaten chopped and steamed along with it but you can steam them seperately and serve with hollandaise or melted butter as a starter.

Fennel works particularly well in a Pork Casserole.