The Fennel and Orange Foil Packets in Air Fryer is a simple, yet elegant, fragrant side dish that is surprisingly versatile, a light, quick recipe rich in nuances: perfect for giving new life to an often underestimated ingredient.
The fennel and orange together create a delicate, aromatic, and light combination, capable of transforming a simple vegetable dish into something special, a refined proposal, but also convenient and practical for the upcoming holidays, bringing a packet to the table for each diner, do you like the idea? The Fennel and Orange Foil Packets, cooked in a Air Fryer are perfect for adding freshness to the Christmas or New Year’s menu.
In this recipe we will use two oranges: we will use the juice of one, emulsified with extra virgin olive oil and the grated zest to complete the dish and for an extra touch of freshness. From the second orange, we will use the wedges which we will combine with the fennel along with some Taggiasca olives for a more decisive taste.
Cooking in a Air Fryer amplifies the aroma of citrus fruits which along with the warmth of the packet and the softness of the fennel create a dish, the fragrance, creates a dish that will conquer for its delicacy and harmony.
Another idea for your Christmas and New Year’s menu are the Sweet and Sour Fennel, a side dish that pairs magnificently with your fish and meat courses.
The Fennel and Orange Foil Packets can also be cooked in the oven. I always leave you the instructions.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2 packets
- Cooking methods: Air Fry, Oven
- Cuisine: Italian
- Seasonality: All seasons, Christmas
Ingredients
Ingredients for 2 packets
- 1 fennel (600 g (1.32 lbs))
- 2 blond orange (organic)
- 15 ml extra virgin olive oil
- 2 fillets anchovies in oil
- 50 g (1.76 oz) Taggiasca olives
- to taste salt and pepper
Tools
Recommended tools
- 1 Air Fryer
- 1 Immersion Blender
- 1 Bowl
- 1 Knife
- 1 Cutting Board
- 1 Spoon
- 1 Citrus Juicer
- 1 Strainer
- Kitchen Twine (2 pieces)
Steps
How to prepare
Wash the fennel, remove the tougher outer leaves and cut them into wedges or slices under a centimeter (0.39 inches). Keep some fronds aside for dressing and decoration. Put the fennel in a bowl
Prepare the emulsion: take the immersion blender jug and put the extra virgin olive oil, the juice of the squeezed and filtered orange
Add the anchovies, a pinch of salt, and pepper
Blend well
In the fennel bowl, add the peeled and segmented orange. Also add the emulsion
Mix
Add the olives, some fennel fronds, and mix again
Place a portion of fennel in the center of each sheet of paper
Close into a bag and tie well with kitchen twine.
Lay the bags on the air fryer’s rack or tray
Start cooking by setting to 180°F (82°C) for 20/25 minutes
Once done, wait a few minutes and open the packet carefully. Complete with orange zest and decorate with some fennel fronds and you’re done! Enjoy your meal!
Advice and Storage
Use organic oranges, because the zest is essential for the flavor, and be careful to only grate the orange part!
For a more intense note, you can also add some fennel seeds, even better with wild fennel.
With orange and dill: perfect if there’s fish on the table.
Also excellent warm or at room temperature.
They pair wonderfully with salmon, grilled chicken, or fresh cheeses.
If you want the top to take on a slight color, open the packet in the last 3 minutes.
Oven Cooking for the Foil Packet
Preheat the oven to 180°F (82°C) and bake for 30 minutes
