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GourmetShopper.com.au ›  Shop GourmetShopper › Herbie's Spices › Herbs & Spices (F-M) › FENNEL POLLEN 3g
FENNEL POLLEN 3g
FENNEL POLLEN 3g 
Other Common Names: Florence Fennel, Finnochio.
Botanical Name: (Foeniculum vulgare dulce)

Description & Use: Native to Southern Europe and Asia Minor, it was a symbol of success and in ancient Greece was referred to as “marathon” in reference to the famous battleground on which the Greeks gained victory over the Persians in 490BC. Fennel pollen is gathered from golden fennel flowers.

Tuna Croquettes - makes approx 12
 
1/2 cup well-mashed potato
1/3 cup sandwich tuna, drained
1/2 teaspoon Herbie's Spices Fennel Pollen
10 capers, finely chopped
2-3 Tablespoons packet breadcrumbs
rice bran oil for frying
 
Combine potato, tuna, fennel pollen and capers in a bowl.  Put the breadcrumbs into a shallow bowl.  Take portions of tuna mixture and make into thumb-sized sausages, and gently roll each one in breadcrumbs.
 
Heat enough oil to make a 1/2 cm depth in frying pan over high heat, and add croquettes.  Keep the heat as high as possible without burning, and turn croquettes gently every couple of minutes until all sides are crisp and golden.  Gently lift the croquettes onto paper towel to drain, and serve warm as a snack or entree.
 
NB  Canned sandwich tuna contains more moisture than tuna pieces.  If you want a drier mixture that is easier to handle, use canned tuna pieces, flaked before mixing.  The result will hold together better, but will not be as succulent.
 
 
Chocolate Buttons with Fennel Pollen
 
150 g SR flour
1 Tablespoon cocoa
125 g butter, softened
65 g caster sugar
2 teaspoons Herbie's Spices Fennel Pollen
 
Preheat oven to 170 C.  Sieve flour and cocoa.  Cream butter and sugar, gradually add flour.  Roll the mixture between palms of hands into 2cm-diameter balls and place on greased baking tray.  Gently press down on each ball with the tynes of a fork.  Sprinkle the fennel pollen over so that there is a dusting on each biscuit - it will become crunchy as they cook.  Bake five minutes, then reduce oven temperature to 150 C and cook a further ten minutes.  Cool on tray for 5 minutes, then remove to a wire rack to cool completely before storing.  Makes approx 35.

Details
 
SKU SKU61506
Weight 0.05 kg
Price: $ 9.95

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Cat: 4

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