This week, Chef Thomas Heitz from Port Restaurant is stopping by the OCTA Test Kitchen and sharing a pitch-perfect pickling recipe….think licorice, with a twist!A�
“Here at the OCTA headquarters, our stomaches start rumbling as soon as we think of the Locavore Lunch from this year’s Ontario Culinary Tourism Summit. A�Missed out on the big event? A�Chef Thomas is here to make it up to you with the secret ingredient for his sensational braised lamb sandwiches. A�With measured amounts of sweetness and acidity, this snappy pickled fennel had us sheepishly asking for seconds (and thirds!). A�Happily, Chef Thomas obliged. “
Recipe: Cider Pickled Fennel
These new-found fennel friends are great on sandwiches, charcuterie boards or simply from the jar.
- 4 bulbs of Ontario fennel, stalks removed and peeled
- 1 litre of Ontario apple cider vinegar
- A? litre Ontario apple cider
- A? litre water
- 2 cups white sugar
- 2 bunches of Ontario mint
- In a large saucepot over medium high heat, add cider, vinegar, sugar and mint to A? litre water and bring mixture to a boil.
- Once boiled, simmer the mixture for 10 minutes to steep all the flavours together.
- While the mixture is on the stove simmering, prepare the fennel by cutting out the bottom stem and slicing the fennel bulb in half.
- This step is very important! You must slice the fennel almost paper thin or else it will be tough and chewy. Use a mandolin, a meat slicer, or (very carefully) a sharp knife.
- After mixture has simmered, remove mint bunches from pot and pour liquid over the fennel shavings.
- Store the fennel in the pickling solution overnight or up to 24 hours before serving
N.B.: Fennel can be kept, refrigerated, for up to a month in the pickling liquid.
Preparation time: 15 minute(s)
Cooking time: 15 minute(s)
Number of servings (yield): 12+
About Taste Tested
From the farm to the table, it�s easy to be inspired by Ontario�s endless parade of edibles. WithA�“Taste Tested“, OCTA�s staff are sharing their freshest finds and dishing outA�their favourites of the season. A�Come discover what�s on our table � literally!