Chicory braised with grapefruit, mandarin and soy

Chicory braised with grapefruit, mandarin and soy

By
From
Citrus
Serves
4
Photographer
Mowie Kay

This dish is heaven for anyone who loves bitter flavours – it is layering bitter on bitter, but it is slightly tempered with the mandarin juice, honey and butter. I confess I can easily eat the lot in one sitting.

It is best served alongside some grilled meat – perhaps a fatty pork steak or a thick slice of gammon. Or eat it as a supper dish with some mashed potato or bread for mopping.

Ingredients

Quantity Ingredient
1 tablespoon olive oil
1 tablespoon runny honey
4 heads chicory, cut in half lengthways
50g butter
1 mandarin, Finely grated zest
50ml mandarin juice
1 teaspoon finely grated grapefruit zest
50ml grapefruit juice
30ml dark soy sauce
a few sprigs thyme
sea salt
freshly ground black pepper

Method

  1. Heat the olive oil in a large frying pan. Melt the honey in a small saucepan then brush over the cut edges of the chicory. Sear the chicory in the frying pan, cut side down, until it has started to caramelise, then flip over and cook for a couple more minutes. Add the butter, citrus zests and juices and the soy sauce, pouring them around the chicory, then sprinkle in the thyme sprigs and season with salt and pepper. Simmer, turning regularly, until the chicory is glossy and tender, and the liquids have reduced to a syrup.
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