Last night’s dinner was salmon parcels made with blanched fennel and carrot and accompanied by vegan supergrain quinoa.
And it was a bit disappointing.
It feels like all of Abel & Cole’s fennel recipes are there to mask the actual taste of fennel. Or maybe cooking it at all destroys the aniseedy flavour that I really like (It comes raw in Lambarelli’s “Italian Salad” boxes) Even blanching the chopped fennel for a few minutes was enough to take away most of the flavour, so whilst the salmon could really have taken on the flavour, it was a little disappointing.
And the quinoa. I have previously thought of this as “kwin-oh-uh”, but the box informs me that it should be pronounced “keen-wah”. It was a bit boring, so I will have to look at more interesting ways of cooking it in future – this bulghar pilaf recipe would probably work just as well with quinoa as bulghar wheat.