Pork, fennel & leek braise

A slow cooked pork and fennel braise in a pomegranate sauce

For a number of years now, my husband and I have been obsessing over a recipe in Nigel Slater’s Eat for a chicken, leek and fennel braise. We make it all the time, and it is so tasty with some couscous on the side. This recipe is inspired by Nigel Slater’s recipe, but cooked in the slow cooker in a large batch for added convenience – both time saving and it makes an extra meal for the freezer stores.

As my baby is starting to be able to eat what our family eats, I have been starting to create recipes that will be adaptable for his meals as well. This saves doubling up on the cooking, and ensures that the transition to family dinners will be simple! Once his portion was put aside, I added pomegranate molasses for added depth of flavour and yumminess.

pork_fennel_leek_braise_1

Pork, fennel and leek braise

  • Servings: 4
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Ingredients

  • 2 tbs olive oil
  • 1.5kg pork loin roast
  • 1 leek, halved and sliced
  • 1 fennel, thinly sliced
  • 1 tbs plain flour
  • 1 ½ cups low salt liquid chicken stock
  • 1 tbs pomegranate molasses
  • Salt and pepper to taste
  • 1 cup giant couscous to serve

Directions

  1. Heat the slow cooker up to ‘sear’ function or use a fry pan for this first step. Heat the olive oil and sear the pork on all sides until golden.
  2. Add the leek and fennel, and toss to soften for several minutes. Add the flour.
  3. Add the chicken stock and 1 ½ cups boiling water, then turn the heat down and cook on ‘slow cook’ function for 3 hours.
  4. Once cooked, remove the meat and vegetables to a saucepan and cover to keep warm. At this point, remove a portion for pureeing for baby if applicable. Turn the heat on the sauce up to ‘sear’ function again and reduce, adding the pomegranate molasses and salt and pepper to taste. Reduce the liquid by approximately half, so that it will form a thick coating on the meat and vegetables.
  5. Add the meat and vegetables back to the liquid, and serve on a bed of giant couscous cooked according to packet instructions with chicken stock. Top with fronds of fennel for garnish.

 

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Baked salmon & leek risotto

Flaky baked salmon in a one-pot leek risotto

My husband actually has a food blog buried in his past. Not in his long-ago past, but he no longer updates it. And on it, he shared a recipe for a baked risotto. It was his specialty recipe. As soon as he discovered how to bake risotto, rather than loyally stand at the stove stirring, he has never looked back. For a lazy weeknight, the baked risotto option is definitely a winning method that I support.

Flaky baked salmon in a one-pot leek risotto

I have rejuvenated my husband’s recipe with different flavours. Salmon and leek, a classic combination. And this recipe is packed with springtime vegetables. It is nice to know that you are sitting down to a well-balanced meal. No sides required

This recipe uses one-pot, is super simple to prepare, and then just let the oven do its thing. Enjoy!

Flaky baked salmon in a one-pot leek risotto

Baked salmon & leek risotto

  • Servings: 2-3
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Ingredients

  • 1 tbs olive oil
  • 1 leek, halved and sliced
  • 2 carrots, peeled and diced
  • 1 zucchini, diced
  • 1 cup Arborio rice
  • 1 tsp Dijon mustard
  • 2 cups vegetable stock
  • 2 salmon fillets, skin off
  • ½ cup frozen peas
  • Knob butter
  • Lemon juice, to finish
  • Salt and pepper
  • Grated parmesan, to serve

Directions

  1. Heat olive oil in an ovenproof heavy based casserole dish. Preheat the oven to 180° Celsius.
  2. Fry the leek, carrot and zucchini for 5 minutes in the casserole dish until vegetables have softened.
  3. Add the rice and mustard and stir to coat the rice evenly with the oil.
  4. Add stock and allow to boil. Cover with the lid and bake in the oven for 20 mins or until the liquid has all been absorbed.
  5. Meanwhile, place salmon fillets on a greased baking tray, season and bake for 12 mins or until cooked through.
  6. Remove from the oven and flake the cooked salmon over the risotto. Stir through with the peas, butter and lemon juice and salt and pepper to taste. Serve topped with grated parmesan.