If you are trying to eat healthy, this vegetarian fennel slaw may be the dish for you.
It is originally an african appetizer, made popular across the world.
Baking is the preferred method of preparing fennel slaw.
GETTING READY
1. Combining the soy, vinegar and honey.
2. Add the steaks to the marinade and turn to coat.
3. Marinate for 10-15 minutes.
4. Toss together the carrot, fennel, onion and coriander and chill until serving.
MAKING
5. In a griddle sear the ..
MAKING
1. In a small dish cover raisins, with the orange juice and 2 to 3 tablespoons hot water.
2. Let the raisins Plump and soften for 5 minutes.
3. In a bowl combine fennel, radicchio, scallions, and parsley.
4. To the slaw add plumped raisins in juice and ..
MAKING
1. To prepare the pat swordfish steaks dry, trim away skin and dark connective tissue and place between wax paper sheets.
2. Using rubber mallet, pound fish steaks as you would do with chicken or veal cutlets.
3. Out of the thin slices make several ..
1. Trim the cabbage; quarter; shred fine. (You should have about 12 cups.) Combine with sugar, salt and the fennel seeds in a large bowl; toss to mix well; let stand at room temperature, tossing occasionally, about 1/2 hour; drain, discarding liquid.
2. ..
1. Trim the stalk end of the red cabbage and very finely shred the cabbage. Cut the red onion in half and slice it thinly. Peel the beetroot and carrots and cut them both into very thin matchsticks or grate coarsely. Halve the fennel bulb and shred it finely. ..
1. In a food processor, pulse 1/2 cup of the walnuts with the basil and garlic until finely chopped. Add the oil, mayonnaise and lemon juice and process until smooth. Season with salt and pepper.
2. Coarsely chop the remaining 1/4 cup of walnuts. In a large ..
