Looking for cheese of the month club, cheese of the month clubs, cheese club, cheese clubs, cheese of the month club reviews, gourmet cheese, cheese of the month clubs, cheese of the month Canada, cheap cheese of the month club, cheese cake of the month club, butter of the month club, cheese club of the month, cheese cake of the month, 1800 cheese club, Italian cheese club, cheese month club, international cheese of the month club, organic cheese of the month club, organic cheese club and cheese of month club?
Braised fennel with rosemary and Pont-l'Evêque - Side Dish
Description:
Smoky italian bacon and full-flavoured french cheese baked with fennel for a stunning vegetable dish.
The flavours of the pancetta, rosemary and Pont l'Evêque
marry well with the fennel which is cooked for a long time
to soften the vegetable and mellow its flavour. You can
substitute smoked back bacon for the pancetta.
Ingredients: 4 fat heads of fennel, trimmed and halved 130g cubed pancetta 4 sprigs fresh rosemary, roughly chopped juice of half a lemon 3 tbsp olive oil 150g Pont l'Evêque, cut into slices 5 tbsp double cream salt and pepper
Preparation: Place the fennel in a large pan of water, bring to the boil and simmer for 5 minutes. Drain well and place in a large gratin dish.
2 Sprinkle over the pancetta and rosemary and drizzle over the lemon juice and olive oil. Cover with foil and bake in a pre-heated oven at 190°C, 375°F, gas mark 5 for one hour.
3 Uncover and lay the Pont l’Evêque slices over the fennel, then pour over the double cream. Return to the oven for a further 10 minutes.
Serve as an accompaniment to grilled lamb or chicken.
Ingredients: 4 fat heads of fennel, trimmed and halved 130g cubed pancetta 4 sprigs fresh rosemary, roughly chopped juice of half a lemon 3 tbsp olive oil 150g Pont l'Evêque, cut into slices 5 tbsp double cream salt and pepper
Preparation: Place the fennel in a large pan of water, bring to the boil and simmer for 5 minutes. Drain well and place in a large gratin dish.
2 Sprinkle over the pancetta and rosemary and drizzle over the lemon juice and olive oil. Cover with foil and bake in a pre-heated oven at 190°C, 375°F, gas mark 5 for one hour.
3 Uncover and lay the Pont l’Evêque slices over the fennel, then pour over the double cream. Return to the oven for a further 10 minutes.
Serve as an accompaniment to grilled lamb or chicken.
Looking for cheese of the month, cheese of the month club, cheese club, cheese clubs, cheese of the month club reviews, gourmet cheese, cheese of the month clubs, cheese of the month Canada, cheap cheese of the month club, cheese cake of the month club, butter of the month club, cheese club of the month, cheese cake of the month, 1800 cheese club, Italian cheese club, cheese month club, international cheese of the month club, organic cheese of the month club, organic cheese club, cheese of month club cheese of the month club, international cheese of the month club, American cheese of the month club, Blue cheese of the month club, Cheddar cheese of the month club, Corporate cheese of the month club, Dutch cheese of the month club, English cheese of the month club, European cheese of the month club, French cheese of the month club, Gourmet cheese of the month club, Italian cheese of the month club, Kosher cheese of the month club, Organic cheese of the month club, Premium cheese of the month club, Platinum cheese of the month club, Spanish cheese of the month club, Swiss cheese of the month club, Cheese cake of the month club?
Alphonso Mango Beer of the Month Club Cheese of the Month Club Chocolate of the Month Club Dry Aged Beef Exotic Fruit Market Exotic Meat Market Exotic Meats Online Filet Mignon Fruit Club Halal Meat Market Kobe Beef Meat of the Month Club Nuts of the Month Club Steak Club Vegetable of the Month Club Wine of the Month Club Wagyu Beef