Crème de Fenouil – Fennel Mousse

For an easy vegetable dish to go with the flambéed gambas, it’s worth considering making this simple but tasty accompaniment.
Preferably eaten after an apéritif of pastis and petits feuilletés aux anchois, the delicate aniseed flavour of the fennel complements the gambas flambéed in pastis.
If you are looking for a total healthy vegetarian option, replace the cream with condensed milk and omit the pastis.

Serves 4:

4 fennel bulbs, rinsed and quartered
1 large red potato, peeled and quartered
1 onion, peeled and sliced
200 ml single cream
2 tablespoon pastis (Ricard or Pernod)
Salt and pepper

1. Reserve the fronds of the fennel bulbs .

2. Place the vegetables in the basket of a pressure cooker and steam for 5 minutes.

3. Whizz with a liquidizer, season and add the cream.

4. Add the pastis and serve in pretty dishes, using the fennel fronds to decorate.

Bon Appétit!

This dish is for amateurs of aniseed and the whole meal revolves round the flavour of aniseed. It is an acquired taste, but, for me, it is the taste of growing up in Provence.


Gambas Flambées au Pernod with a little help from my friends

To celebrate Spring, we planned another cookery class at the club.
Virginie could not attend and I thought I had to take on the challenge by myself since the event had been advertised and quite a few people had signed on.
Everything having been carefully planned I was confident that all would go well. The evening was balmy, the Corsican rosé had miraculously arrived, thanks to my son and daughter-in-law.
As an added bonus, my friend Muriel appeared. Other friends knew she would join us but had decided to keep this as a surprise.
The first batch cooked well and the Pernod and rosé were sampled happily.
When it was time to cook the second batch, disaster struck: the electric wok went on strike!
It was when everyone rallied round and I was able to find an alternative for cooking the Gambas.

Serves approximately 20:

60 raw gambas ( tiger prawns), frozen
Olive oil
Garlic cloves, peeled
Flat leaf parsley

1. Defrost the gambas and place them in a deep dish with a marinade of Pernod, garlic, parsley and olive oil for 1hour in the fridge.
2. Heat a wok or big frying pan on a high heat and place the gambas in it.
3. Add the mixture of garlic, parsley and olive oil.
4. When the gambas turn pink, pour the Pernod over them and flambé.

Bon Appétit!

Happy note:
The wok decided to work as soon as it got home! Maybe a case of stage fright !!