Paulie and I treat ourselves a few times a year by going to Borough Market at London Bridge and stocking up on the goodies they have to offer. I could easily spend £500 in that place. The artisan’s who sell there are delightful and as I like to try everything I never have breakfast as I like to take advantage of tasting all the scrummy free samples! We usually buy artisan breads, chocolates, cheese’s, potted game, mushroom pate and all the wonderful cured speciality meats. We also sometimes get speciality meat and fish like grouse, guinea fowl, scallops, langoustines and much much more. It is a Foodies paradise. We have decided to have a go at replicating some of things we buy but at home. This time we are replicating a jar of sundried tomato with fennel, you can use it as a dip with bread, or spread on crackers, I sneakily have a spoonful when I open the cupboard!
- Jar of Sundried Tomatoes
- 2 garlic cloves
- 2 tbsp fennel seeds
- 1 dried chilli (add another or teaspoon chilli flakes if you like it hot)
- 1/2 cup flavoured olive oil (we used oregano)
- sea salt and pepper
- Blitz the tomatoes in a processer until they are in small pieces, you can chop by hand to get a more uniformed consistency if you want to.
- Chop the garlic and chilli and add to the tomatoes giving the processer a pulse to mix.
- Heat a small pan on low heat and toast the fennel seeds so they release their flavour and oils. Tip into a Pestle and Mortar and give them a grind but not too fine.
- Transfer the tomato mixture to a bowl add the fennel seeds and a good twist of salt and pepper. season to taste
- Get your sterilised jar, add some of your favourite flavoured oil then a layer the of sundried tomato mixture until you reach the top, make sure there is a layer of oil on the top to keep the tomato mixture preserved.
- Leave for at least a week for the flavours to develop.
One Comment Add yours