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Recipe: pork, fennel and kale orecchiette

April 19, 2022 by Shari

Am I ever going to see the blue ski again? How depressing is rainy day after rainy day? In fact, I looked into it and if you feel down during a downpour, it’s not your imagination: Bad weather can indeed have a negative effect on your emotions. 

So I’m trying to improve my families mood with a warm bowl of soup. There is something just so comforting about soup. But let’s face it, soup isn’t always filling (and I need food to be filling as the mother of four growing boys).

This pork, fennel and kale oecchiette soup not only ticks the filling box, but it also ticks the savings box. I’m steering well clear of expensive produce like cucumbers and iceberg lettuce and making the most of the seasonal picks on Delish Deliveries.

Recipe: pork, fennel and kale orecchiette

  • Olive oil
  • 1 onion
  • 1 medium-large fennel bulb
  • 1 bunch of kale
  • 1 tbsp fennel seeds
  • 4 Italian pork sausage
  • 3 cloves of garlic, crushed
  • Half a red chilli, diced
  • 3 cups of chicken stock or a stock cube
  • 400g orecchiette pasta
  • Flat leave parsley & parmesan to serve

Fry off diced onion and fennel with the fennel, garlic and chilli in a deep saucepan, in a little olive oil until the onion is translucent.

Squeeze the filling out of the sausages to make small meatballs and add to the pan to brown. Once the meatballs have browned. Cover with chicken stock and simmer for 15 minutes.

After 5 minutes add half of the kale, thinly sliced, and the orrechiette (cook until al dente).

Place the remaining kale on a baking tray, drizzle with olive oil and season with salt. Massage the kale and then place in a 250 degree oven for 10 minutes or until cripsy.

Serve your soup in bowls, topped with crunchy kale, fresh parsley and parmesan.

Have you ever whipped up a recipe from my blog? I would love for you to let me know…So I don’t feel as if I am just writing all this stuff down for nothing… If you choose to whip up one of my recipes , then I would love for you to share it on social media, and don’t forget to use the hashtag #goodfoodweek.

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Filed Under: Dinner, recipe

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Hi, I’m Shari Wakefield and I am the creative director and social media manager behind the food/lifestyle blog GoodFoodWeek. I’m a mum to four beautiful boys, who spends her days working in corporate communications and her nights cooking up a storm in her kitchen. We reside in Sydney, Australiaread more

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We’ve almost made it to the weekend - and I am s We’ve almost made it to the weekend - and I am so ready for a glass of wine. How is your week going?
@delishdeliveries are you going to go the @veronto @delishdeliveries are you going to go the @verontondumplings back any time soon?
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The first mangoes of the season have landed! And my boys are EXCITED! Mangoes, strawberries and finger bun to tie them over from second breakfast to lunch (Term 4 can’t come quick enough).
How are your school holidays treating you? Have yo How are your school holidays treating you? Have you been juggling work, school holidays, the endless request for snacks, sibling rivalry, the banning of screen time, the request for one more chance 🤦🏼‍♀️? 

You’ve got this Mamas - they are all back at school on Monday!
Headed into Kurtosh in Marrickville to check out t Headed into Kurtosh in Marrickville to check out their famous Chimney cake. It’s a traditional Hungarian pastry created from a caramelised coil of dough. It’s crispy on the outside and fluffy on the inside.

We tried a more ‘traditional’ dough, coated in cinnamon sugar, as well as the Nutella filled dough because well kids on school holidays 🤷🏼‍♀️

The boys also polished off a few slices of their cakes - tiramisu, strawberry sponge and the almond and chocolate roulade - washed down with a babycino. I enjoyed a delicious coffee in peace before we escaped to the park to burn off that sugar. 

Definitely worth checking out whether there is a Kurtosh near you! @kurtosh_official @collab.rium 

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Crispy skinned salmon - you can’t beat it and yo Crispy skinned salmon - you can’t beat it and you can’t go passed the salmon tails on special @delishdeliveries #notsponsored (but feel free to slide into my DMs 😉)

Our salmon is partnered with crispy potatoes, asparagus and this little tomato and oregano dressing.

To make the dressing, mince the oregano and flat leaf parsley on a chopping board with a very sharp knife, add them to a mixing bowl, then add grated tomatoes, garlic, anchovies, capers, and olives. Combine well and check the seasoning, adding more lemon juice, olive oil, salt or pepper as necessary.
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I’ve been working with brands and writing sponsored content since 2010.
Some of the brands that I have worked with include; Foxtel, Tommee Tippee, Murray Valley Pork, Mater Mothers, Redbelly Citrus, Home Hello, Majestic Mushrooms, and Littlebean Organics.
If you’re interested in working with me, I’d love for you to get in contact. Find out more.

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Shari from GoodFoodWeek

GoodFoodWeek started in 2008 as a way of sharing recipes with uni friends and family who were spread near and far. It has evolved over the years to contain my ramblings as I’ve searched for a house, planned the perfect veggie patch, stumbled through farmer’s markets with my eye half open (because you need to be there at 6am to get the fresh eggs), had babies, gathered family and friends around a shared table, laughed out loud and enjoyed life to the fullest! Read More…

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