Ingredients
2 kg oxtail
4 large carrots peeled and cut in to large chunks
1 onion chopped in to large chunks
2 stalks celery washed and chopped in to large chunks
1 bulb of garlic sliced through the middle
2 bay Leaves
1 cup red wine
2 tin chopped tomatoes
4 cups beef stock
1 sachet Wild Fennel Co. Beef Seasoning
Cooking oil
Method
Season the oxtail generously with the beef seasoning. In a large heavy based pot heat a good glug of oil and caramelise the beef in small batches, ensuring they are brown on all sides. Once caramelised remove and set to one side.
Add the onions, celery, garlic, carrots and fresh herbs and caramelise on all sides (chef tip - when cooking meat for long periods in a braise ensure you keep the vegetables large and chunky. Chop too fine and your cooking liquid will take on an overcooked, vegetable flavour)
Add the red wine and allow to reduce slightly. Add the tinned tomatoes and the oxtail back to the pot.
Pour in the stock, just enough to cover the oxtail. Reserve the rest. Season with salt and pepper if needed.
Bring up to a boil then reduce the heat, cover and simmer gently for 3 hours. Check every 45 minutes if the oxtail needs more stock and top up as needed.
Remove the lid for the last hour of cooking to allow the sauce to reduce.
Serve the soft oxtail with polenta mash and a buttered fresh baguette for the all-important mopping of the plate!
]]>Heat a non-stick pan to a medium to high heat, add oil being careful that it doesn’t start to smoke. Add spoonfuls of the mussel batter and cook until golden brown on both sides.
Serve with a humble slice of buttered bread and finish with a squeeze of lemon.
]]>Mix all the other ingredients apart from the lime in a salad bowl. Slice the chicken and place over the salad. Squeeze the fresh lime into any of the left over cooking juices from the chicken, and pour over the salad as a dressing. Toss and serve.
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For the salad:
1 x shaved fennel
1 x mixed bag mesclun
50g walnuts
1 x pomegranate
4 x sliced red apples
1 tsp x Wild Fennel Co. Beef seasoning
Good quality blue cheese (crumbled)
For the dressing:
50 ml maple syrup
50ml cider vinegar
100ml walnut oil (sunflower oil will works also if walnut oil is hard to find),
1 tsp salt
1 tsp Dijon mustard.
TO MAKE
For the salad:
Place the mesclun and shaved fennel in your bowl first then start to arrange all other ingredients over the top. Finish with a sprinkle of the cow seasoning and a drizzle of dressing.
For the dressing:
Put all ingredients in a jar and shake vigorously until emulsified.
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After something similar to the meat blend?
Try our Roots Vegetable blend - a light, aromatic and smokey seasoning. We also have 6 other blends for meat in our meat range; why not try them all with our Meat Range Variety Pack?
After something similar to the seafood blend?
Try our Salmon blend, or check out the rest of our seafood range!
After something similar to the vegetable blend?
Try our Duck seasoning, or indeed check out our veggie range of seasonings, the latest addition to the Wild Fennel Co. seasonings range.
Looking for your nearest stockist? Send us an email and we'll point you in the right direction!
]]>1 loaf of Sourdough
1 clove of Garlic
8 large Flat Cap Mushrooms
Sprinkle of Wild Fennel Co. Chicken seasoning
Fresh herbs - whatever you have on hand, coriander, thyme or chives would work well.
Olive Oil - good quality
Salt & Pepper
Sea salt
Serves 4
TO MAKE
Slice sourdough and toast. Rub each side with the garlic clove and set aside.
Clean the flat cap mushrooms with a dry cloth and remove the stalks
Drizzle with a little Olive Oil and season both sides with salt and pepper.
Place under a hot grill and cook for 5 minutes on each side.
Stack the cooked mushrooms on top of the sourdough, dust generously with Wild Fennel Co. Chicken Seasoning and olive oil.
Sprinkle of sea salt and fresh herbs then enjoy!
CHEFS TIP
A poached egg and some cured salmon would make this a great lunch option too.
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500g Chicken Nibbles
1 sachet of Wild Fennel Co. Pork Seasoning
4 heaped tbsp your favourite Chilli Sauce
1 heaped tbsp honey
2 spring onions
1 handful of chopped coriander
Serves 4
TO MAKE
Preheat oven to 200deg
Coat the chicken nibbles in Wild Fennel Co. Pork Seasoning
Place in the oven a cook for 30 minutes.
Combine honey and chilli sauce, pour over the nibbles, return to the oven for 5 more minutes until crispy and sticky.
Sprinkle with coriander, sliced spring onion and serve.
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Fresh Sourdough loaf
2 apples
250g of Ricotta
1 fat clove of garlic
Runny honey
Extra Virgin Olive Oil
Sprinkle of Wild Fennel Co. Lamb Seasoning
Fresh Thyme
Toasted Walnuts
Serves 4
TO MAKE
Slice sourdough and toast under the grill until lightly coloured.
Peel the garlic clove and gently rub over one side of each slice of the toasted bread.
Load up each slice with ricotta and then top with finely sliced apply and toasted walnuts.
Drizzle with some runny honey and extra virgin olive oil, sprinkle with a little Wild Fennel Co. Lamb seasoning and fresh thyme and enjoy!
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YOU WILL NEED
1kg Lamb Ribs
1 tbsp of Wild Fennel Co. Lamb seasoning
6 tbsp local runny honey
6 tbsp of Worcester sauce
TO MAKE
Heat your BBQ or oven to a medium heat (180 degrees Celsius)
Separate lamb ribs.
Mix the Wild Fennel Co. Lamb seasoning with the honey and Worcester sauce to make the glaze.
Coat the ribs in half of the glaze.
Place on the BBQ and cook for 20 minutes with the lid down, then reglaze and cook for another 20 minutes. Increase the heat (220 degrees Celsius) and brush on the remaining glaze, cook until the ribs have caramelised and the meat is tender and juicy.
Serve we a little chilli dipping sauce if you are that way inclined
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YOU WILL NEED
1 Side of Salmon
1 Sachet of Wild Fennel Co. Festive Spice
Honey
TO MAKE
Pre heat the oven to 200 degrees Celsius.
Pat the side of salmon dry with a paper towel and remove any remaining pin bones.
Place on a tray skin side down. Brush with honey and sprinkle with Wild Fennel Co. Festive Spice, as little or as much as you like.
Bake in the middle of the oven for around 20 minutes or until the salmon is just cooked through and serve with a fresh seasonal green salad.
CHEF'S TIP
When pin boning the Salmon, dip your tweezer in a little bowl of water between each pluck to stop them from getting all sticky.
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YOU WILL NEED
Good Quality Bone in Ham
Your favourite mustard - we're a fan of the Dogtown Curry & Dill
1 sachet of Wild Fennel Co. Festive Spice
Salt & Pepper
200ml Orange juice
200ml Honey
TO MAKE
Pre heat the oven to 180 degrees Celsius.
Peel the skin from your whole bone in ham and score the fat all over in a crisscross pattern.
Spread the mustard all over and massage with the whole sachet of Wild Fennel Co. Festive Spice, ensuring you cover the entire ham.
Cover the bone end with foil to prevent it burning. Cook for 1.5 hours and baste with a mixture of orange juice and honey every 15 minutes.
Rest for 20 minutes, slice and serve.
YOU WILL NEED
500g ish of fresh white fish
this is monkfish but gurnard and tarakihi also work well
1 tin of coconut cream
1 tsp Wild Fennel Co. Lamb Seasoning.
3 fresh limes
1 fresh red chili
1 handful chopped coriander
Salt & Pepper
TO MAKE
Finely chop the white fish into thin strips
Squeeze over the juice of two limes, cover and place in the fridge for 30 minutes
Remove from the fridge, season with salt and pepper and stir through the can of coconut cream. Finally slice the red chili and stir through.
Plate up and sprinkle with Wild Fennel Co. Lamb Seasoning. and coriander and serve.
CHEF'S TIP
You can also add chopped spring onion and capsicum to give the dish some extra texture and colour.
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YOU WILL NEED
For the Carrots
1 big bunch of fresh spring carrots
¾ sachet of Wild Fennel Co. Root Vegetable Seasoning
Olive OIl
Salt & Pepper
For the Hummus
1 can of chickpeas
¼ cup fresh lemon juice (1 large lemon)
¼ cup tahini
1 small clove of minced garlic
1 tablespoons of extra-virgin olive oil, plus a bit extra for serving
salt to taste
2-3 tbsp of iced cold water
¼ sachet Wild Fennel Co. Root Vegetable Seasoning
½ cup of Pumpkin seeds
TO MAKE - Carrots
Pre heat the oven to 200 degrees Celsius.
Peel and trim the carrots and lay in a roasting dish
Drizzle with olive oil and ¾ sachet of Wild Fennel Co. Root Vegetable Seasoning, salt & pepper.
Bake at 200 degree Celsius for about 30 minutes or until cooked through.
TO MAKE - Hummus
In a food processor combine the lemon juice and tahini, blend for 1 minute, scrape the sides and blend for one more minute. Add the garlic, salt and olive oil and blend for 30 seconds.
Drain the can of chickpeas and rinse with fresh water, add to the food processor and blend for one minute until smooth. Next add the iced cold water a tbsp at a time whilst the food processor is running stop adding the water when you get to the consistency you want.
Lightly toast the pumpkin seeds with and scatter on top with a drizzle of olive oil and a sprinkle of Wild Fennel Co. Root Vegetable seasoning. Serve on a large sharing plate with the roasted carrots.
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YOU WILL NEED
2 - 3 chicken breasts or 6 thighs
2 - 3 capsicums - whatever colour you fancy
1/2 fresh pineapple or 1 tin of pineapple (in juice)
1/2 sachet of Wild Fennel Co. Chicken Seasoning
Salt & Pepper
TO MAKE
Chop the chicken into 3cm chunks and mix with 1/2 a sachet of Wild Fennel Co. Chicken Seasoning
Roughly chop capsicum and pineapple into similar size pieces and the layer the kebabs together alternating the ingredients as you go.
Place on the BBQ or under a hot grill, cook until the chicken is done and serve.
These are great on their own or with a great big summer salad and fresh crusty bread.
CHEF'S TIP
Drizzle with a little bit of honey at the end for an extra bit of sticky sweetness.
YOU WILL NEED
½ bulb of garlic (crushed)
½ brown onion (small dice)
1 bay leaf
50g dried diced mushrooms, rehydrated
- If not familiar with dried mushrooms. Soak overnight in water to cover and a little splash of soy sauce.
1 sachet Wild Fennel Co. Mushroom seasoning
1 1/3 cups risotto rice
1 cup white wine
4 cups (1 litre) vegetable stock (fresh or good quality store bought)
160ml coconut cream
4 tbsp olive oil
Gently heat the olive oil in a deep heavy bottomed pan, add the garlic, onion and bay leaf, cook until soft and translucent. Add the diced re-hydrated mushrooms and stir in half the packet of Wild Fennel Co. Mushroom Seasoning. Continue to cook for 2-3 minutes ensuring the ingredients do not stick to the bottom of the pan.
Next, stir in the rice and continue to lightly fry for a further 2-3 minutes, again keep it moving to ensure it doesn’t stick. Stir in the white wine scraping any caramelised flavours from the bottom of the pan and turn the heat up to medium, cook until the wine is almost fully reduced.
Add one cup of vegetable stock (250ml) and reduce down. Repeat until all 4 cups of vegetable stock have been added and reduced. After the last cup of stock is reduced you rice should be almost ready. Fold in the coconut cream and serve in to large bowls. Pour a little olive oil over the top and finish with a generous sprinkle of the seasoning.
Serve with good quality sourdough rubbed with fresh garlic.
CHEF'S TIP:
A traditional risotto should be a little firm to bite, if you prefer your rice fully cooked you can always add a 5th cup of stock and repeat the process once more.
YOU WILL NEED
2 - 3 Chicken breasts
200g panko crumbs
1 sachet Wild Fennel Co. Chicken seasoning
100g of seasoned plain flour
1 egg
salt & pepper
cooking oil
TO MAKE
Coat the chicken the seasoned flour and then dip in the egg, allowing any excess to drip off, then roll into the spiced panko crumb mix. Repeat if needed until the chicken is well coated.
Fry in cooking oil on a medium heat until crisp and golden. Season with salt and pepper and serve with your favourite sauce on the side.
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INGREDIENTS
300g natural unsweetened yoghurt
300g self raising flour
500g Tarakihi (or other medium to firm white fish)
½ sachet (15g) Wild Fennel Co. White Fish seasoning
¼ cabbage
2 carrots (peeled)
½ red onion (sliced thinly)
100g mayonnaise
1 tsp honey
1 tbsp lemon juice
To serve: fresh lime wedges, coriander and red chili
Mix yoghurt and self-raising flour to form a dough. Add a little extra flour or yoghurt if dough is too sticky / firm. Separate in to 50g balls and roll into your taco sized circles. Heat a non-stick pan to a medium temperature. Place the taco into the pan and cook for about 2 minutes on each side. The taco will bubble and brown up, but be sure not to burn. Repeat this process until all your dough is gone. Keep tacos warm wrapped in a tea towel (or wrapped in tin foil in a low oven) while you prepare the filling.
Prepare a dressing in a large bowl by combining the mayonnaise, red onion, honey and lemon juice. Shred the cabbage and carrots with a grater and mix with the dressing to make a slaw.
Rub the tarakihi or other white fish with the Wild Fennel Co. seasoning and place under a grill or in a medium-hot pan with a little oil. Cook for 3 minutes, turn the fish over and cook for a further 3 minutes.
To serve, place the slaw in the centre of your soft taco. Top with fish and a sprinkle of fresh coriander, slices of red chilli and a squeeze of fresh lime.
2 fillets salmon
2 cloves crushed garlic
½ diced white onion
Handful chopped spinach
1 tbsp wholegrain mustard
1 glass white wine
200ml cream
Salt for seasoning
10g Wild Fennel Co. Salmon seasoning
Olive oil
Sourdough and butter for serving
TO MAKE:
Remove any bones from your salmon, and rub all over with the seasoning. Fry the salmon on a medium heat in a deep frying pan, once all sides are caramelised put the salmon is skin side down. Now add the garlic and onion to the pan, cook until soft.
Deglaze the pan with the white wine and reduce until almost evaporated. Add the cream and bring to the boil. Stir in the mustard and reduce heat to a simmer for 5-10 minutes. Add chopped spinach, allow to wilt. Season with salt to taste and serve with a crunchy buttered sourdough.
]]>Take the lid off and add 1 tin of coconut cream and one packet of our shellfish seasoning. Bring to the boil then turn down to a simmer until the mussels have popped open.
Serve with crusty bread for mopping up the sauce!
]]>YOU WILL NEED:
For the balls:
400g dry mashed potato⠀⠀⠀⠀⠀⠀⠀⠀⠀
200g cooked smoked salmon⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 egg⠀⠀⠀⠀⠀⠀⠀⠀⠀
50g plain flour⠀⠀⠀⠀⠀⠀⠀⠀⠀
Handful of chopped fresh herbs⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 sachet Wild Fennel Co. Salmon seasoning⠀⠀⠀
For the crumb:⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 bowl each of panko crumb, milk and plain flour⠀⠀⠀
TO MAKE:
With your hands, thoroughly mix the mashed potato, salmon, egg, fresh herbs and flour together with half a sachet of the seasoning. Roll into golf ball sized balls. Place in the fridge to firm up for half an hour. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Mix the remaining half of your salmon seasoning sachet through the panko crumb. Roll each through the bowl of flour, followed by the milk, and then through the seasoned panko crumb. For a thicker crumb, repeat this process for each ball 2 or 3 times.⠀⠀⠀⠀⠀⠀⠀⠀⠀
Fry in cooking oil on a medium heat until crisp and golden. Season with salt to finish. Serve with fresh lemon wedges and dunk in an aioli. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
You can spice this up by mixing our pork seasoning through the aioli for a smoky spicy hit!⠀⠀⠀⠀⠀⠀
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