Originally uploaded by wjharrison77.
Just back from a very wet weekend in Glen Tanar. It rained heavily and constantly from the moment I left Inverness until I arrived back today. Not the perfect conditions for camping and a BBQ one might think. But one would be wrong!
The barbeque was dragged into a dilapidated old stable. The holes in the roof let the smoke out and we had a perfect cooking area. Outside we erected a tarpaulin shelter under which we chatted and ate and drank and eventually danced into the wee hours.
And the best bit? Listening to the rain pitter patter on the tent as I fell asleep. Wonderful. I am now a fan of camping. D will be delighted.
After a weekend of excess dinner this evening had to be light: braised fennel with steamed salmon. This is my favourite way to eat my favourite vegetable. The fennel’s flavour is enhanced by the slow cooking and the butter gives this dish a wonderfully luxurious edge.
2 medium fennel bulbs, fronds and stalks removed (keep fronds)
30 g butter
Salt and pepper
- Half the bulbs length ways and slice into 1cm wide strips. Wash and dry thoroughly.
- Melt butter in heavy based pan.
- When the butter starts to turn brown and smell nutty add the fennel strips.
- Cook gently for 10 mins, stirring frequently to ensure all sides are cooked in the butter.
- Add enough stock to cover the bottom of the pan and cover with a tight fitting lid.
- Simmer over a very low heat for 20 mins. You may need to add a little more stock.
- When ready the golden fennel should be entirely soft with just in a little buttery stock remaining. Sprinkle with the fronds.
- Season very carefully.