APPETIZERS | 31 First prepare the fennel. Trim off and discard the bottom and tops (reserve any leafy fronds for garnish) and cut each bulb in half from top to bottom. Take out the hard core. Slice the fennel into slices about 2.5 cm wide. In a large frying pan for which you have a lid, heat the olive oil on a medium to high heat. Add the fennel with an eighth of a teaspoon of salt and some black pepper. Cook for five or six minutes, turning from time to time so all the fennel is cooked and turning brown. Remove from the pan. Keep the empty pan on the heat, pour in a little more olive oil, add the garlic and fry for three minutes, tossing occasionally. Lower the heat to medium, carefully (it spits!) add the lemon juice and vinegar and cook for a couple of minutes until it is reduced to about two tablespoons of liquid. Add the tomato, 100ml of the stock, the capers, olives, thyme, sugar, a quarter-teaspoon of salt and some black pepper. Bring to a simmer, cook for two minutes, and then return the fennel to the pan. Add the remaining stock, pop on the lid and leave to simmer for about 20 minutes, turning from time to time until the fennel is soft and the sauce has thickened. (You may need to remove the lid and increase the heat for the last two or three minutes to reduce sauce.) Serve warm or at room temperature topped with a drizzle of good olive oil. LIOR’S TUNA SALAD 1 can of chickpeas, drained 1 sheet of Nori 1 stalk of celery, finely chopped 2 stalks of fresh dill, leaves only A handful of parsley, leaves only ½ onion, chopped 1 large pickled cucumber, sliced 1 ½ tsp lemon juice 3 Tbs mayonnaise ½ tsp salt Blend chickpeas in food processor until slightly chunky. With a scissors cut the sheet of Nori into small pieces, making sure to keep it dry. Set aside. Combine the celery, dill, parsley, onion, pickled cucumber, lemon juice and mayonnaise and process in food processor until fine. Transfer to a large bowl with the chickpeas and Nori and mix well. Adjust flavours. If not ‘fishy’ enough you may add more Nori, lemon juice, pickled cucumber or salt.
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