This would be a constant favourite if not for the fact that our local waitrose doesn’t stock radicchio (shock! horror!) and it appears only sporadically on the North End road market stalls. The salad has wonderful flavours and texture, we usually add bacon to it as we find that very few things cannot be improved by addition of bacon. The secret to balancing the bitterness of radicchio and strong flavour of fennel is sweetness of orange juice in the dressing.
The recipe is straight from Tangerine Dream Cafe book of recipes. This is a casual eating place in one of my favourite summer hang outs – the Chelsea Physic Garden in Swan Walk.
500g salad new potatoes
1 fennel head
1 radicchio head
15 olives (optional)
juice of 1 orange
60ml white wine vinegar
90ml olive oil
Boil the salad potatoes to just cooked – we use baby Jersey Royals in season, but Cornish Mids or Charlottes also work well. Drain and place in a bowl. Liberally sprinkle with olive oil and add salt.
Thinly slice the fennel and place on top. Halve the radicchio and de-core, tearing the remaining leaves into large uneven pieces. Scatter on top together with the olives and lightly toss the salad to just reveal the potatoes. Whisk the dressing ingredients together, add to the salad and serve.
This recipe works for a light, one-pot family supper. I made it last Friday for six people, because I didn’t want to spend much time in the kitchen in the run up to dinner. I tried to do it in two stages, adding potatoes later. Though the stew was tasty, I suspect it would have been better if I hadn’t done that – the fennel might have stayed crunchier. Will make again, as this is an interesting variety of lamb stew – no brown flavour and orange and fennel combination produce amazingly subtle flavours for a stew! I am not sure this is anywhere near Morrocan cuisine but people commented on the combination as being typical for it.
Serves 4, Ready in 45 minutes
600g cubed lamb (as the number of guests increased, I added about as much of pork shoulder diced. Wasn’t noticeable in all the lamb juicy goodness.)
2 tbsp plain flour, seasoned
2 tbsp olive oil
1 red onion, thinly sliced
2 garlic cloves, chopped
1 tsp fennel seeds
Grated zest and juice of 2 oranges
300ml fresh chicken stock, hot
500g baby new potatoes (I didn’t have any new ones, so chopped bigger potatoes too big chunks at first, had to halve them as they have to cook in the stew)
1 large fennel bulb, roughly chopped
1 tbsp red wine vinegar
2 tbsp chopped fresh parsley
- In a bowl, coat the lamb in the seasoned flour. Heat the oil in a large frying pan over a high heat. Add the lamb, in batches, and brown for 5 minutes. Remove and set aside.
Tip: Lamb is young and always tender, which is why this stew can be cooked so quickly. Use ready-cubed lamb or cut up your own choice of cut – for lean meat, choose leg; if you like it slightly fattier, try neck fillet.
- Add the onion, garlic and fennel seeds to the pan and cook for 5 minutes, stirring occasionally, until softened and golden.
- Stir in the orange zest and juice, the chicken stock, potatoes, fennel and browned lamb. Bring to the boil, then cover and simmer gently for 20 minutes or until the potatoes are tender.
- Stir in the vinegar and parsley and adjust the seasoning to taste. Serve in warmed bowls with steamed spinach or spring greens. I had to add quite a bit of salt at the end as I am scared of over-salting, but the meat and potatoes can take quite a bit of salt to get the flavours stand out as they should.
Note: Nutritional Information per serving:
422kcals, 19g fat (6.3g saturated), 37.2g protein, 28.9g carbs, 7.3g sugar