Culinary Hotline - Gabriella Esposito
Sweet-and-sour fennel caponata takes centre stage on a generous seasonal mezze platter, better flavour, less waste, more thoughtful eating.
Ingredients:
- 3 medium fennel bulbs, trimmed and sliced (reserve fronds)
- 3 tbsp olive oil
- 1 small red onion, finely sliced
- 2 garlic cloves, finely chopped
- 1 x 400 g can chopped tomatoes
- 1/3 cup green olives, pitted and roughly chopped
- 2 tbsp capers, rinsed
- 1/4 cup raisins
- 3 tbsp red wine vinegar
- 1-2 tbsp brown sugar or honey, to taste
- Zest and juice of 1 orange
- Salt and freshly ground black pepper
- Fresh parsley, chopped
How To Make Seasonal Fennel Caponata
1. Heat 2 tbsp olive oil in a large frying pan. Add the fennel with a pinch of salt and cook over medium heat for 8-10 minutes, stirring occasionally, until softened and lightly golden.
2. Add the remaining oil and the red onion. Cook for 4-5 minutes, then stir in the garlic for 30 seconds.
3. Add the tomatoes, olives, capers and raisins. Simmer gently for 10-12 minutes, until the fennel is tender and the sauce has reduced.
4. Stir in the vinegar, sugar or honey, orange zest and juice. Cook for 2 minutes, then season to taste. The flavour should be balanced between sweet, sour and savoury.
5. Cool to room temperature. Finish with parsley and reserved fennel fronds. For the best flavour, make ahead and allow the caponata to rest.
Ingredients:
- 1 batch fennel caponata
- 2 cups hummus
- 1 1/2 cups labneh or thick Greek yoghurt
- 1 cup mixed olives
- 4 pita breads, warmed and cut into wedges
- 2 cups seasonal raw vegetables, cut for dipping (such as carrots, radishes, cucumber or sugar snap peas)
- 2 cups seasonal roasted vegetables (such as cauliflower, beetroot or baby marrow)
- 1 orange or lemon, cut into wedges
- 1/2 cup toasted almonds or seeds
- Handful fresh parsley, mint or dill
- Extra-virgin olive oil
- Za’atar or dukkah, optional
How To Make Seasonal Mezze Platter
1. Spoon the fennel caponata, hummus and labneh into separate shallow bowls and place them across a large platter or board.
2. Arrange the olives, pita, raw vegetables and roasted vegetables around the bowls, grouping ingredients loosely for colour and easy serving.
3. Add citrus wedges, toasted nuts or seeds and plenty of fresh herbs. Drizzle the hummus and labneh with olive oil and sprinkle with za’atar or dukkah, if using.
4. Serve immediately, encouraging guests to build their own bites with the caponata and accompanying elements.