I had a lot of fried fennel and onions leftover from cooking yesterday. So, I used a regular mix of spices (turmeric 1tsp, *½* tsp coriander seeds, *½* tsp dried ginger *½ tsp* cinnamon, bay leaf, pinch of nutmeg salt and pepper to taste, I use white and black pepper) got them nice and toasted and heated the left overs up with 3 large tablespoons of coconut flesh. Blended them all up and served on top of soba noodles. Finish with a garnish of sesame oil, seeds (i make my own mixture of paprika toasted sesame and coriander seeds) and regular sesame seed and a sprig of fennel.
Although it’s a dish that I wanted to make to somewhat celebrate fennel coming into season it can be worked with any leftover veg (or meat, i guess) you have lying around. Dried noodles (of any kind) make a left over curry into something a bit more special, maybe. Sure, rice or bread work well too – obviously.
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I had a lot of fried fennel and onions leftover from cooking yesterday. So, I used a regular mix of spices (turmeric 1tsp, *½* tsp coriander seeds, *½* tsp dried ginger *½ tsp* cinnamon, bay leaf, pinch of nutmeg salt and pepper to taste, I use white and black pepper) got them nice and toasted and heated the left overs up with 3 large tablespoons of coconut flesh. Blended them all up and served on top of soba noodles. Finish with a garnish of sesame oil, seeds (i make my own mixture of paprika toasted sesame and coriander seeds) and regular sesame seed and a sprig of fennel.
Although it’s a dish that I wanted to make to somewhat celebrate fennel coming into season it can be worked with any leftover veg (or meat, i guess) you have lying around. Dried noodles (of any kind) make a left over curry into something a bit more special, maybe. Sure, rice or bread work well too – obviously.
That looks absolutely delicious!