Winter doesn’t necessarily mean boring fruit. Strawberries are the flavour of winter at Antico’s. These strawberries are from Queensland and they are bursting with flavour. Not only that, they smell like strawberries should smell.
If you steer away from grapefruit because you find them too sour, why not try Pink Grapefruit instead. No need for sugar on these. Also now is the time for Blood Oranges – deep blood red in colour. They make a delicious twist on you morning glass of orange juice.
How is this for a winter fruit salad – delicious Queensland strawberries and the new Gold Kiwis sliced with segments of Pink Grapefruit and Blood Oranges, tossed in a bowl with a splash of Grand Manier and sprinkled with icing sugar. This will really set your taste buds racing.
The winter months are a great time of year for vegetables. One vegetable in particular that is in its prime at this time of year is Jerusalem Artichoke. This is a root vegetable with a delicious nutty flavour again with a similar texture as a potato. So why not try them baked in the oven with a drizzle of olive oil and some fresh rosemary or use them in a soup. Add a teaspoon of ground cumin and ground turmeric to give your soup an amazing aroma.
Fennel and Broad Beans are also at their best in the colder months, so come into Antico’s and take home some of these winter specialties.
Why not delight your dinner party guests with a selection of miniature winter vegetables: Baby Carrots, White Turnips, Beetroots, and Mini Cauliflower.
Any meal can be made super special by adding a sprinkle of fresh herbs. At Antico’s we carry a full selection of the freshest herbs available including Green, Red and Thai Basil, Curly and Continental Parsley, Traditional, Round and Vietnamese Mint. We also have fresh Banana Leaves, Lemon Grass and Pandan Leaves for the special occasion.
One of our regular guest chefs is Charmaine Solomon and one of her favorite recipes is Braised Fennel with Onion, which is from her wonderful cookbook, Charmaine Solomon’s Complete Vegetarian Cookbook. This recipe makes a quick and easy accompaniment to any meat or chicken dish. The pleasant licorice flavour of fennel is given more savoury overtones when cooked with onion.
1 medium onion
3 bulbs fennel
2 tablespoons butter or margarine
Black pepper and salt to taste
Peel the onion and slice into thin rings. Wash and slice fennel. Melt the butter in saucepan, add the onion and fennel and toss over medium heat for a few minutes. Sprinkle liberally with fresh ground pepper and a little salt, cover pan, reduce heat and cook over low heat for 10 minutes or until fennel is tender. Serve hot.
Serves 6… Enjoy!