Ricard marinated Fennel – a slowly roasted side

Ricard marinated Fennel – a slowly roasted side

BBQ is more than meat! Although I rarely share sides (I’m working on it), they are a very important part of a BBQ meal. Believe it or not! With the good influence of my wife, yup she’s the healthy one of us, I can bring you this delicious recipe for Ricard marinated Fennel. Both ingredients are known for their typical anise taste. The ricard brings a touch of sweetness while empowering the typical taste of fennel. A taste that happens to combine well with pork and chicken! 

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Disclosure: “This post contains affiliate links. All other products are bought and all opionions shared are my own.”

Ricard marinated Fennel

As stated before, I owe my wife some gratitude for delivering this recipe! She made it in an oven version a couple of weeks ago and served it with a piece of smoked chicken breast. A delicious combo that impressed me. And what’s possible in the oven, can be made on the BBQ too. Not that this recipe requires a BBQ but it’s part of the fun in my opinion. So I decided to make it again and serve it with a nice piece of Pluma Ibérico! As you might have read before, it’s one of my favorite cuts. And pork happens to combine well with the taste of anise. Heston Blumenthal even found out that the chemical reaction when combining caramelized onions and anise empowers the meaty taste of pork and refers to the magic of the 5-spice blend often used in China when making ribs (read more about it here).

Ricard Marinated FennelFive spice blend

The 5 spice blend originates from the asian regions. Although the history of it’s origin seems lost in time it’s most often linked to Chinese kitchen. The legend tells us the story about a Chinese chef who wanted to create a “wonder powder” combining all of the five flavors in one blend. Being: salty, sweet, sour, bitter and umami. The typical 5 spices used are: cloves, cinnamon, Szechuan pepper, star anise and fennel. But often other spices are added to this blend. With the Pluma Ibérico I made for this meal I used a rub containing some of these typical spices except for the ones with the anise flavor since I wanted to make it complementary with the ricard marinated fennel slowly roasted on the BBQ.

Ricard Marinated Fennel

Pluma Iberico, sweet potatoes and fennel

So with a rub containing: cinnamon, cloves, fennel seeds, lemon salt and pepper, I had a lot of the 5-spice blend flavors empowering the heavenly piece of pork. The slowly roasted ricard marinated fennel was complimenting the flavors used in the rub. With a sweet potato poached in between the coals and some mayonnaise I was proud to serve a delicious meal completely made on the BBQ. Those are the moments cooking outdoors feels even better than usually. All parts of this meal are actually very easy to prepare! So don’t hesitate to make it yourself and let us know what you think of it.

Ricard Marinated Fennel

So if you’re curious for the recipe of the rub I used on the Pluma, keep an eye on this blog. It’s a bit of a busy period at the moment so I’ll try to share it as soon as possible. Meanwhile I hope you enjoy this superb sidedish. Share your love for BBQ on your favorite social media sites. Tag me or use #thebbqbastard and I’ll try to respond when possible! Cheers

Ricard marinated Fennel
Prep Time
10 mins
Cook Time
30 mins
Marinating
4 hrs
Total Time
40 mins
 

A good piece of meat earns to be accompanied by good sides! Pork and the taste of anise are a match made in heaven! This Ricard marinated fennel slowly roasted on the BBQ is just what you need to combine with your next piece of grilled pork! Or chicken if you prefer?

Servings: 4 people
Ingredients
  • 2 small fennel
  • 1 dl ricard
  • 4 dl water
  • Rapeseed oil
  • lemon juice at taste
  • salt at taste
Instructions
  1. Thinly slice the Fennel and marinate it for a couple of hours in the Ricard and water. 

  2. Meanwhile start your BBQ for an indirect session at medium heat (about 180°C/350°F)

  3. Add a large cast iron tray to the BBQ and sprinkle it with rapeseed oil.

  4. Put the sliced Fennel on the cast iron tray and pour some of the Ricard marinade on top of it. Sprinkle with salt and pepper and add some lemon juice.

  5. Roast the Fennel for about 30 minutes. Stir every ten minutes.

  6. Taste and add some more of the seasonings at taste. You'll notice when it's ready to serve when the Fennel starts to caramelize.

Serve with a good piece of pork like the Pluma Ibérico I made or along a nice piece of chicken!
FULL DISCLOSURE
With my blog I try to share some passion. Some times I get some test products by passionate people or make use of affiliate links to cope with the costs. By buying through these links I earn a small commision without costs for you! All opinions shared are my own and no false statements will be made!

For the Ricard Marinated Fennel: 
- There are affiliate links on the Charcoal, cast iron tray and 5-spice blend

 



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