Recipe - Sadza Dumpling

2 Heads Florence fennel
2 teaspoon Cumin seeds
2 Shallots; peeled and thinly
; cut or sliced up
1 Nodule fresh ginger; peeled
and cut into
; julienne
1 pn Saffron stamens
Swirl olive oil
450 ml Dry white wine; (Three fourths pint)
Freshly ground salt and
black pepper

Preheat the oven to 200øC/400øF/gas mark 6.

Cut the fennel in quarters and then blanch them in boiling water for 2 or 3
minutes to soften. Dryfry the seeds to release their flavour.

In a fairly large pan, heat the oil and then add the shallot and ginger and
fry briefly until just colouring. Add the cumin seeds and the blanched
fennel and coat with the flavoured oil. Season. Add the white wine and the
saffron and bring to the boil.

Turn into an ovenproof dish, cover with a lid or foil and then bake for
about 20 minutes until the fennel is softened.

Remove lid or fil and continue baking to reduce the liquor and brown the
fennel, about another 20 minutes, it depends on the size of the fennel. The
dish should be golden yellow tinged with brown. Check and adjust the
seasoning if it needs it.

Converted by MC_Buster.

Per serving: 160 Calories (kcal); trace Total Fat; (0% calories from fat);
trace Protein; 3g Carbohydrate; 0mg Cholesterol; 12mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; One half Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates

Converted by MM_Buster v2.0n.