|Gently does it...|
Feeds 2. Steep a pinch of saffron in an eggcup of boiling water. Finely chop a small onion and cook gently in olive oil, with a pinch of salt, in a medium saucepan for a good 10 minutes, until gently caramelised. Now add a finely shopped bulb of fennell (save any fronds) and two sliced cloves of garlic and cook for a further 10 minutes. Add a slurp of Absinthe or Pernod and let it bubble for a couple of minutes to get rid of the alcohol. There, see, not so scary now. In a pestle and mortar roughly grind a handful of blanched,
|The green fairy|
This stew really does have the most beautiful delicate fragrance and I'm glad I resisted the urge to go mental on the flavours. Hold back, and you will be rewarded with the most gentle taste sensation. Which, in my case was ruined by the Boyfriend's holler of 'What??? There's no more???' and a request that I make rice pudding immediately to fill him up.