I recently got on a plane again. For the first time in over 14 months and the advent of covid. It was surreal to be honest and I was excited as a kid. I did not enjoy the masking up experience, nor the no entertainment and no food bizzo, but I got to go somewhere out of my home state! WOOHOO. I visited my daughter and her little family, about to be added to in June, when again I will be on a flight to go and play grandie with a brand new baby!
When in Victoria for Easter I was invited to dine at Tokar Estate Winery for their special Easter Sunday menu and I must say, it was totally worth the trip. I loved the entire menu, creative, delicious, local and thoughtful. They served a carrot and fennel marmalade with their equally impeccable rabbit terrine. I was inspired and this recipe is my version. Perfect, though maybe not quite as pretty as your Thermomix does tend to leave things more chopped than un-chopped. We are serving this at our Cheese High Tea event in June with a baked camembert. (SOLD OUT in less than an hour if you are wondering why this is the first time you are hearing of such a thing!) Still, that recipe will be on here soon enough as well, so you can enjoy at your leisure!
To read more about my dining experience at Tokar, head HERE to our articles.
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Need
- 1 brown onion peeled and quartered
- 1 Fresh Fennel bulb, cored and quartered
- 2 carrots, peeled and roughly chopped
- 20 Grams Extra Virgin Olive Oil (EVOO) BUY
- 200 Grams raw caster sugar BUY
- 230 Grams white wine vinegar
- 2 Pinches pink salt flakes BUY
- black pepper to taste
Do
- 1
Place onion, fennel, carrot and EVOO into the Thermomix bowl. Chop 2 sec/speed 5 Scrape bowl and check, you may want to repeat for 1 second. Sauté 5 min/Varoma/speed 1.
- 2
Add sugar and vinegar. Cook 40 min/Varoma/Reverse/speed soft.
- 3
Add salt and pepper to taste and stir through.
- 4
Pour into a sterilised jar. Cool. Store in fridge.
