JUDGING WINES IN CONJUCTION WITH APPROPRIATE FOOD|
were judged with Fennel with Tahini and Sumac
As presented by Celebrity Chef MICHAEL MANNERS
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2 Fennel bulb
2 tsp tahini
8 tbsp Greek yogurt
Toasted sesame seeds
1. Cut the fennel
bulbs into quarters. Place them into double Ziploc bags with olive oil, salt, and
2. Cook fennel sous-vide at 80C for 2 hours. Alternatively, braise the fennel low and slow in a
3. Mix the tahini
and Greek yogurt in a bowl. Toast the sesame seeds until they are slightly
To Serve –
1. Scoop 1 tbsp of
tahini-yogurt mix onto the plate. Place the fennel in the middle and drizzle
with the cooking liquid, and olive oil.
2. Sprinkle sumac,
sesame seeds, and fennel leaves on top.
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