Name of Recipe: Fennel & Tomato Gratin
Number of People: 4 - 6
Ingredients:50 g parmesan cheese, cut into 1 cm cubes
Grated rind of 1/2 medium lemon (you can grate in the TMX)
1 garlic clove
75 g fresh white bread, crusts removed, partially frozen
1 large brown onion, quartered
1 MC (100ml) olive oil
1 kg (approx 2 large or 4 small) fennel bulbs
400 g tomatoes, peeled (or 1 can, drained)
Pinch oregano
Salt & freshly ground black pepper
Preparation:Preheat the oven to 190°C. Grease an ovenproof serving dish.
Place parmesan in TM bowl and grate for 15 seconds on speed 8. Remove and set aside. Without washing bowl, add garlic clove and chop for 5 seconds on speed 7. Add bread to TM bowl roughly broken up and grate for 15 seconds on speed 8. Mix breadcrumbs and garlic with parmesan and lemon zest and leave this gratin topping aside.
Place onion into TM bowl and chop for 10 seconds on speed 7, scraping down the onion after 5 seconds and then again when chopped sufficiently. Add the oil and cook for 3 minutes at 100°C on speed 1.
While the onion is cooking, remove the tough outer leaves and green tips from the fennel (the tips can be used for decoration), then chop into pieces approximately 3cm x 3cm. Once the onion has sautéed, add the fennel. Chop for 10 seconds on speed 7. Check the progress and scrape down the sides. Repeat for another 5 seconds on speed 7. You need to have small pieces about the size of small peas. Cook the onion & fennel mix for 10 minutes at 100°C on speed 1. Once the fennel is cooked it should be softened and golden brown.
Place the tomatoes in the TM bowl with the onion and fennel. Cook for 5 minutes at 100°C on speed 1, or until the tomato is softened. Add oregano and season with salt & pepper. Pour into the serving dish. Sprinkle the gratin topping over the vegetables and bake for 15 minutes, or until the top is golden brown and crisp.
Serve immediately
Photos:
Tips/Hints:Make sure that you do not overprocess the fennel - you don't want mush - it need some texture.
