Fennel with Goats' Curd and Verjuice Recipe

Name: Fennel with Goats' Curd and Verjuice Recipe
Yield: 6
Ingredients: 550g large fennel bulb; 40g unsalted butter; 1/3 cup (80ml) Maggie Beer Extra Virgin Olive Oil; 1 meyer lemon, cut into 6 wedges; 4 bay leaves; 2 tspn salt flakes; 1/2 tspn freshly ground black pepper; 1/2 cup (125ml) Maggie Beer Verjuice; 1/4 cup fennel fronds; 100g fresh goats' curd; 1/4 cup flat leaf parsley, roughly chopped

Fennel and goat's curd might not be two foods you'd normally combine but the splash of Verjuice in this recipe shows they can be fantastic friends.

Share