This is actually my husband's recipe, it's in our last book. We have this quite often, with a really nice piece of pork and some of the jam on the side and a fresh salad.
- 60 ml (¼ cup) extra-virgin olive oil
- 1 small fennel bulb, tough outer layer discarded, thinly sliced
- 1 brown onion, thinly sliced
- 1 red capsicum, seeded and thinly sliced
- 1 tbsp caster sugar
- sea salt and ground black pepper, to taste
- 1 tbsp honey
- 60 ml (¼ cup) red wine vinegar
- ¼ cup sage leaves, shredded
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Serves 4 as a side dish
- Heat 2 tablespoons of olive oil in a large, heavy–based frying pan over medium heat. When hot, add the fennel, onion and capsicum and stir to combine well. Add the sugar and season to taste. Cook for 5-10 minutes or until soft and golden.
- Add the vinegar and let it bubble for 1-2 minutes. Reduce the heat to low, add the remaining oil and cook for 20-25 minutes or until caramelised and jammy. Stir in the shredded sage and cook for 30 seconds, then remove from the heat.
Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.
Photography by Danielle Abou Karam.