Pork and caraway stuffed baby fennel
PersonalPoints™ per serving
Take the old school combination of pork and fennel to a whole new level with this dish. Hollowing out the roasted bulbs and using them as cups to hold the pork filling is a creative way to carry their amazing flavour.
Lean pork mince
1 clove(s), crushed
2 individual, thinly sliced
Fresh lemon rind
¼ cup(s), (60ml)
Shaved parmesan cheese
¼ cup(s), (20g)
- Preheat oven to 180°C. Line a baking tray with baking paper. Cut each fennel in half. Remove fronds and reserve ¼ cup. Using a sharp knife, remove core from each bulb. Cut out centre from fennel to make a shell, leaving a 2cm border. Finely chop centre pieces. Place fennel halves on prepared tray and drizzle with half the oil. Bake for 15 minutes.
- Meanwhile, heat remaining oil in a medium non-stick frying pan over medium-high heat. Cook mince, breaking up any lumps, for 5 minutes or until browned. Add garlic and finely chopped fennel and cook, stirring, for 2 minutes. Add caraway seeds and shallot and cook, stirring, for 2 minutes. Stir in lemon rind, half the lemon juice and half the fennel fronds.
- Spoon mince mixture into fennel halves, pressing down gently. Bake for 5 minutes or until fennel bulb is tender. Sprinkle with parmesan, remaining lemon juice and fennel fronds.
SERVING SUGGESTION: Steamed baby carrots and baby beans, plus steamed brown rice.