What to do with...fennel seeds
Fiona Smith
The name fennel is derived from the Roman word for fragrant hay, coined due to the abundant growth of tall anise-scented wild fennel around Italy. The dried seeds have a milder aroma, more reminiscent of hay, but release a strong anise flavour when eaten. Fennel seeds are dried after harvesting; the best-quality seeds retain their green colour. They can be added to dishes raw, or toasted before use as in Asian and Indian cooking. Toasting the seeds brings out the sweetly spicy characteristics. Fennel seeds can be stored in an airtight container out of direct sunlight or heat for up to three years.
The characteristic anise flavour of fennel seeds works well when combined with other spices and is used in classic mixes such as curry powder, Chinese five spice, ras el hanout and garam marsala.
Add a new dimension to breads, grissini and savoury biscuits by adding 2-3 teaspoons per 500g of mixture. Serve your scented breads with cheese, tomato or mushroom salads, fish and shellfish soups and stews, scrambled eggs or omelettes, or pork sausages.
Adding fennel seeds to brines and oils for pickling and preserving brings out a Mediterranean flavour. It is especially good when preserving goat’s cheese and olives in oil.
Make a rocket and fennel salsa verde to serve with ham, fish, lamb, chicken, potatoes or pasta. Combine 2 teaspoons toasted fennel seeds, 2 cloves of garlic, 1 tablespoon capers and 2 anchovies in a small bowl food processor or mortar and pestle and process or pound until blended. Then add ½ cup of chopped rocket, 2 tablespoons chopped parsley, 1 tablespoon of lemon juice and 4 tablespoons of olive oil and combine until you have a coarse sauce. Season with salt and freshly ground black pepper.
Scatter toasted fennel seeds over pasta with seafood or tomato sauce (you could also toss grilled pork sausages or chorizo, chopped rocket, olives or capers through the tomato pasta).
Serve spiced nuts with drinks. Preheat the oven to 170°C. Lightly crush 1 tablespoon fennel seeds, 1 tablespoon cumin seeds and 2 tablespoons coriander seeds in a mortar and pestle and then combine in a bowl with 2 tablespoons of olive oil, 1 teaspoon of paprika, 1 teaspoon salt, 1 tablespoon of Worcestershire sauce, ½ teaspoon of cayenne pepper or Tabasco sauce and 2 cups of mixed nuts. Spread nuts over an oven tray and bake for 20-25 minutes, shaking occasionally. Cool before storing in an airtight container.
For an elegant alternative to coleslaw, toss fennel seeds through finely sliced green and red cabbage and fennel bulb and dress with a lemony vinaigrette.
Flavour minced pork with fennel seeds to use as a filling in sausage rolls, meatballs or even Chinese-style steamed dumplings. Serve with fresh tomato salsa.
When preparing your Christmas turkey, add 1 tablespoon toasted fennel seeds, 150g browned pork mince and 3 tablespoons marsala to basic bread stuffing.
Fennel & Parmesan Bites
Preheat the oven to 220°C. Brush one sheet ready rolled puff/flaky pastry liberally all over with beaten egg. Scatter over 2-3 teaspoons of fennel seeds and 30g of finely grated parmesan cheese and then drizzle with 1 tablespoon extra virgin olive oil.
For twists: Cut the pastry in half, then cut each half into 1½cm slices. Twist each strip a few times and then lay on a baking tray lined with baking paper.
For palmiers: Roll the pastry towards the centre until halfway. Then roll the opposite edge of the pastry towards the centre to meet the first roll. Brush the inside edge where the rolls meet with egg and press together. Slice the roll into 1cm-thick slices and lay flat on a baking sheet lined with baking paper.
Bake for 12 minutes or until golden. Makes 30 twists and 18 palmiers.
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