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Recipe for :

Roasted Fennel and Onions
 

This recipes comes from Dancer and Graphic artist Martin James. Martin, who originally comes from New Zealand, is now living with his wife and children in Copenhagen as he is currently principal Dancer with The Royal Danish Ballet. You will be able to find out more about Martin when his Biography page is published.

Being so gifted it seems unfair that Martin should also be talented in the kitchen as well but he has agreed to share some of his recipes with us which is great news.

Ingredients

3 medium onions, peeled and cut into wedges
2 fennel bulbs, cut into wedges with fronds reserved
2 tablespoons balsamic vinegar
Freshly ground pepper
1 tablespoon brown sugar

Method
  • Preheat oven to 400ºF.
  • Chop 1/4 cup fronds.
  • Cut vegetables into wedges.
  • Put sugar, vinegar and vegetables into a baking dish and toss well to coat.
  • Bake for 1 hour uncovered turning occasionally till tender and well roasted.
  • Sprinkle with fronds and serve.

Serves 4

Martin James

 
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