Warm fennel and capsicum jam

This is actually my husband's recipe, it's in our last book. We have this quite often, with a really nice piece of pork and some of the jam on the side and a fresh salad.

Credit: Danielle Abou Karam

• serves

  4

• prep

  10 minutes

• cook

  30 minutes

• difficulty

  Easy

Ingredients

• 60 ml (¼ cup) extra-virgin olive oil
• 1 small fennel bulb, tough outer layer discarded, thinly sliced
• 1 brown onion, thinly sliced
• 1 red capsicum, seeded and thinly sliced
• 1 tbsp caster sugar
• sea salt and ground black pepper, to taste
• 1 tbsp honey
• 60 ml (¼ cup) red wine vinegar
• ¼ cup sage leaves, shredded

Serves 4 as a side dish

Instructions

1. Heat 2 tablespoons of olive oil in a large, heavy–based frying pan over medium heat. When hot, add the fennel, onion and capsicum and stir to combine well. Add the sugar and season to taste. Cook for 5-10 minutes or until soft and golden.
2. Add the vinegar and let it bubble for 1-2 minutes. Reduce the heat to low, add the remaining oil and cook for 20-25 minutes or until caramelised and jammy. Stir in the shredded sage and cook for 30 seconds, then remove from the heat.

 

Photography by Danielle Abou Karam.

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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.