Roasted Fennel and Currants with Honey
20th June 2014

Roasted Fennel and Currants with Honey

By Kate Photography by Jordan

Inevitably everyone has one of those days where life just gives you a pummelling.  The ‘food hug’ is a personal go-to flavour that lets you take a small win during stressful times.  For many it’s something sweet; a piece of chocolate or cake.  For me, its anise or something sharp and bitter.

Fennel is an amazing herb that I’ve only recently begun capitalising on.  Add a dash of honey, currants and melted cheese to the mix and this tartine provides a sweet substitute to any vending machine material.  For an extra kick I like to add a heavy dose of hot sauce.


Serves 2 Jordans
  • --
  • 1/2 bulb fennel, thickly cut
  • 80g mozzarella
  • 1/3 cup currants
  • 4 slices ciabatta, thickly cut
  • 4 tsp extra virgin olive oil
  • Fresh honey
  • Habanero hot sauce
  • Coarse sea salt
  • Cracked pepper


    • --
    • 1. Preheat the oven to 180C
    • 2. Toss the fennel and currants with 2 teaspoons of olive oil and season with salt and pepper. Spread evenly on a baking tray and place in the oven for 20minutes, or until the fennel is tender and slightly browned.
    • 3. In a pan on medium heat pour the remaining oil and toast the bread on both sides till crisp.
    • 4. To assemble, layer a thick slice of mozzarella on the ciabatta and place the current and fennel on top. Drizzle with honey and add a dash of hot sauce to taste.

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