fennel Archives | National Dish https://www.nationaldish.co.uk/ingredient/fennel Recipes and Restaurant Reviews Tue, 05 Jun 2018 20:58:58 +0000 en-GB hourly 1 https://wordpress.org/?v=6.8.3 https://www.nationaldish.co.uk/wp-content/uploads/2023/02/cropped-National-Dish-Round-Logo-32x32.png fennel Archives | National Dish https://www.nationaldish.co.uk/ingredient/fennel 32 32 How do you make Fennel Gin? | National Dish Recipe | Gin Infusion https://www.nationaldish.co.uk/recipe/how-do-you-make-fennel-gin https://www.nationaldish.co.uk/recipe/how-do-you-make-fennel-gin#respond Mon, 04 Jun 2018 21:28:21 +0000 https://www.nationaldish.co.uk/?post_type=recipe&p=3335 We like infusing our own Gin and have a growing number of flavours. Fennel Gin is a bit of a surprise – I wasn’t sure how it would turn out – it’s real good, it’s vegan and is a subtle version of Sambuca. Unlike fruit …

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]]> How do you make fennel gin?
Looks really beautiful when you first put it in, but that will change – so keep an eye on it.

We like infusing our own Gin and have a growing number of flavours. Fennel Gin is a bit of a surprise – I wasn’t sure how it would turn out – it’s real good, it’s vegan and is a subtle version of Sambuca.

Unlike fruit based Gin infusions, which you would leave for 3 months, fennel needs to be rather quick, cause it goes brown…fear not, we made a recipe, so you’ll be fine.

Our Plum Gin – which is a thing to behold, was created in a very large Kilner Jar, I’ve moved down to 1 litre jars – I can then make more than one at the same time.

How do you make Fennel Gin | National Dish Recipe
Might not seem like an obvious ingredient to infuse, but aniseed is incredibly popular in booze and if you're going for it, use a fab vegetable like Fennel and the result is fab. Remember, when infusing, sterilisation of EVERYTHING is EVERYTHING.
Servings1 Litre
Prep Time20 Mins
Passive Time1 Month
Ingredients
  • 1Litre ginuse a pretty good one, not a designer brand though. We went for Tesco own.
  • 3Large bulbs fennelslice it up in biggish chunks
  • 5Tbls caster sugar
  • 1Litre kilner jarclean as...
  • 1clean jam straineryou could use your grandma's tights, just avoid the gusset
Instructions
  1. First is the sterilisation - you can get a clean bowl and put the kettle on. Wash the kilner jar including the lid, rinse it and place in the bowl standing up. Then pour boiling hot water into it, over filling (be fucking careful) and push it over - cover everything in boiling water - leave it for 10 mins.
  2. In the meantime get the other ingredients ready.
  3. Remove the jar and let it cool - don't touch the inside, the rim or the inside of the lid. Then put in the fennel and sugar and all the gin.
  4. Screw the lid on and leave in a cool dark place, like a cupboard. Shake it every day for the first few days and then leave for a month. During this time the fennel will start to go brown, but that's ok as long as you don't let it turn gross. At one month it should be ready.
  5. Strain into a sterile jug through a jam strainer (sieve isn't good enough) and then transfer to a sterile bottle through a sterile funnel. Done and ready to drink.
  6. If anyone comes up with a good cocktail recipe using it, let me know on social media or post below.

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]]> https://www.nationaldish.co.uk/recipe/how-do-you-make-fennel-gin/feed 0 How do you cook Poussin? | Corn fed spatchcock Poussin with fennel | National Dish Recipe https://www.nationaldish.co.uk/recipe/how-do-you-cook-poussin https://www.nationaldish.co.uk/recipe/how-do-you-cook-poussin#respond Thu, 04 Jan 2018 15:34:42 +0000 http://nationaldish.co.uk/?post_type=recipe&p=2699   Poussin is a french word used exactly the same in English, which does not necessarily make this a french dish, so I have credited both countries. But – how do you cook Poussin? Also known as Spring Chicken, Poussin basically means ‘young chicken’, which …

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]]> Fortnum and Mason ingredients to spatchcock Poussin with Fennel and Artichokes | National Dish
You don’t have to get Poussin from Fortnum and Mason, but if you can, why not. All pictures copyright of nationaldish.co.uk

 

United Kingdom of Great Britain and Northern Ireland France

Poussin is a french word used exactly the same in English, which does not necessarily make this a french dish, so I have credited both countries. But – how do you cook Poussin?

Also known as Spring Chicken, Poussin basically means ‘young chicken’, which is less than 28 days old and half a kilo.

My two beauties are corn fed and were acquired from Fortnum and Mason in Piccadilly, London – raaahhhh.

How do you cook Poussin? | Corn fed spatchcock Spring Chicken | National Dish Recipe
This recipe covers the preparation and roasting of the birds and a serving suggestion, but you can do anything with them, maybe post below how you served it. I roasted it with fennel and Lemon, roasted pumpkin with paprika and some roasted fartichokes. In terms of complexity, this is rather simple. If you have some chef's or butchers scissors use those, but make sure you have a decent pair, not nail scissors...that would be stupid!
Servings4 People
Prep Time15 minutes
Cook Time40 minutes
Ingredients
Instructions
Spatchcocking the Poussin
  1. I'll start with the most important element, which is prepping the Poussin for roasting and deal with the sides later. Pre-heat the oven to 175C.
  2. Get a plastic chopping board, slip a damp tea towel beneath if it might slide. Grab a good pair of kitchen scissors and get your Poussin out. DON'T WASH IT - DANGER!
  3. Whip it on to it's front, now that means it's tits...sorry breasts. You'll be cutting lengthwise through it's back (the flat part) and effectively butterflying it. Best to start at the head end.
  4. Now turn it over open side down, flatten your hand across the crown and press hard until you hear and feel the reassuring crack of the legs dis-locating.
  5. You now have a perfectly spatchcocked bird. That's it, told you it was easy, there shouldn't be any mess.
  6. In an appropriate size roasting tray, I'm doing two in the same pan, slice the fennel and scatter, place the Poussin on top. Put a handful of the garlic cloves under each Poussin (oil these), sprinkle some unpeeled ones amongst the fennel too if you like. I've used a mixture of lemon infused and Rosemary infused Cotswold Gold Virgin Rapeseed Oil - cover everything in this.
  7. My Poussin are corn fed and that will add even more golden colour to the finish. Lob the rosemary on top, oil that too. If you can be bothered, soaking sprigs of rosemary in water the night before can help prevent it from catching - I didn't bother.
The Rest
  1. The Poussin will take only 40 minutes to roast, about the same as the Jerusalem Artichokes - get them in together and then prep the pumpkin which will only take 30 mins. This way, it should all finished at the same time.
  2. Peel the Jerusalem Artichokes and cut them in half longways, pop them in an appropriate sized roasting dish, smother with oil and sea salt flakes. TRIVIA - these things make you fart more than any other tuber or vegetable, enjoy.
  3. Now shove the Poussin and the Fartichokes in to the oven at the same time.
  4. Cut your pumpkin in half, de-seed and slice in to segments - see pic. Put them in a roasting dish, some slight bunching is nice, not to much though. Smother them in oil and sea salt flakes then dust with cayenne and paprika.
  5. Put them in the oven. When ready, the Poussin should be a lovely golden colour, the artichokes will take a knife through them and the pumpkin should be nice and gnarly. Serve with a dollop of English mustard. Couple of hours later you can look forward to the fireworks as your ass explodes from the artichokes - enjoy.
  6. Thank you Britain (and France, for the word at least) United Kingdom of Great Britain and Northern Ireland France

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