serves
2
prep
15 minutes
cook
30 minutes
difficulty
Easy
serves
2
people
preparation
15
minutes
cooking
30
minutes
difficulty
Easy
level
Ingredients
- 500 g fennel bulbs, stalks trimmed, fronds reserved
- 500 ml (2 cups) white wine vinegar
- pinch cooking salt
- 100 g caster sugar
- sourdough bread, sliced
- burrata, to serve
- extra-virgin olive oil
Instructions
- Using a mandolin, thinly slice the fennel lengthways, placing in a bowl of cold water as you go to prevent oxidation.
- Place the vinegar and a good pinch of salt in a wide, heavy based saucepan and bring to the boil. Simmer until reduced by about three quarters. Add the sugar, stir to dissolve, then return to the boil. Move the pan to the largest burner on your stove top.
- Drain the fennel, then add to the boiling vinegar mixture. Stirring continuously, cook until the vinegar evaporates. When the vinegar has nearly evaporated, the fennel will begin to glaze and colour so you must stir the fennel continuously to allow for even cooking and caramelisation. Cook until the fennel is golden, glassy and has a jam like consistency. Transfer to a dish immediately to stop the cooking process. Stand to cool slightly.
- Drizzle the bread with a little oil and chargrill on both sides until lightly browned. Spread the pickled fennel jam over the base of a serving dish and top with the burrata. Drizzle generously with olive oil and season with salt, then scatter with the reserved fennel fronds.
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
