Saffron-braised fennel, preserved lemon labneh and black olive salsa
This saffron-infused dish from Helen Graham is a delicious way to serve fennel, as slow-braising mellows fennel’s aniseed flavour, rendering it sweet and tender. The labneh is made from
scratch by hanging salted Greek yoghurt overnight, but you could use shop-bought labneh.
You won’t find any meat on executive chef Helen Graham’s menu at Middle Eastern concept
Bubala in London. Instead, the former-Ottolenghi chef is winning plaudits for demonstrating how
vegetables can play a starring role in every dish when treated with enough care and attention.
This recipe is an extract from Open Kitchen: Top Chefs share Inspirational Recipes to try at Home. Next, try Andrew Wong's recipe for mapo tofu.
See all the best recipes from the House & Garden archive.
Ingredients
Serves 6
Preserved lemon labneh
Saffron-braised fennel
Black olive salsa
Preserved lemon labneh
Step 1
Transfer the yoghurt to a mixing bowl and whisk in 1⁄2 a teaspoon table salt. Set a colander lined with a j-cloth or piece of muslin above a bowl and transfer the yoghurt to the colander. Cover the yoghurt with another j-cloth or piece of muslin, and transfer to the fridge to drain overnight.
Step 2
The next day, transfer the labneh back into a bowl and beat in the preserved lemon. Set aside until ready to serve.
Saffron braised fennel
Step 3
Preheat the oven to 180°C.
Step 4
Melt the butter with the sugar, 1⁄2 a teaspoon table salt, 500ml water, vinegar and saffron on a medium heat. Whisk the mixture until the sugar and salt have dissolved.
Step 5
Cut each fennel into quarters lengthways. Place the fennel cut-side-up in a deep oven tray. Pour the butter mixture over the fennel and cover the tray with foil. Transfer the fennel to the oven and cook for 45 minutes, turning halfway through.
Step 6
Remove the fennel from the liquid and set aside to cool. Reserve the liquid for serving.
Black olive salsa
Step 7
Place the olives, garlic, maple syrup, vinegar, orange zest, soy sauce, black pepper and parsley in a bowl and mix together. Slowly whisk in the olive oil, then set aside.
To serve
Step 8
Heat the vegetable oil over medium-high heat in a frying pan, and then add the fennel. Sear the fennel for a couple minutes on each side, or until golden.
Step 9
Turn the heat up to high and add a few spoonfuls of the braising liquid. Cook until the braising liquid has been reduced by half – it should form a thick syrup that would coat the back of a spoon. Taste the syrup for seasoning, and adjust as needed.
Step 10
Smooth the labneh onto a serving platter, then place the glazed fennel pieces on top. Pour the remaining reduced saffron caramel over the fennel. Spoon over the black olive salsa and serve.
