Aleppo Pepper Rubbed Fennel is a spicy hot favourite of mine – I use fiery Aleppo pepper or pul biber which gives this dish somewhat of a kick. It is great to serve during the Summer. I love how the garlic, marjoram, parsley and coriander seeds just enhance this dish. Definitely, not for the faint hearted.
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Going strong since 2013.
Love.
Edward x
Ingredients
- 2 fennel bulbs
- Rub
- 2tbs Aleppo pepper/Pul biber
- 4tbs thyme
- 2tbs olive oil
- Sauce
- 200ml white wine
- 50ml olive oil
- ½ lime, juice
- 200g small plum tomatoes
- Small bunch of parsley, chopped
- 1tbs coriander seeds
- Pinch of salt and pepper
- 4 cloves of garlic, chopped
- Garnish
- Yogurt
Instructions
- Preheat the oven to gas mark 180 degrees Celsius (or 160 degrees Celsius if fan oven).
- Make the rub, by putting together Aleppo pepper, thyme and 2tbs oil in a bowl.
- Slice the fennel bulbs through the centre. Rub the Aleppo mixture into the fleshy side of the fennel bulb. Lay in a baking tray.
- Make the sauce by combining the wine, the remaining oil, juice, parsley, garlic, coriander seeds and salt and pepper.
- Drizzle the sauce all over the fennel.
- Roast in the oven for 30 minutes.
