Braised chicory

Braised chicory

By
From
Kitchin Suppers
Serves
4
Photographer
Laura Edwards

Ingredients

Quantity Ingredient
4 chicory bulbs, (Belgian endive)
olive oil, for cooking
25g butter
sea salt
freshly ground black pepper
squeeze lemon juice
300ml Chicken stock
4 thin slices pancetta

Method

  1. Heat the oven to 180°C. Trim the root end of the chicory bulbs, keeping them intact. Heat a heavy-based ovenproof pan over a medium-high heat and add a drizzle of olive oil and the butter. Add the chicory bulbs and sweat for 2 minutes, seasoning lightly and adding the lemon juice. Pour on the chicken stock to cover and lay a cartouche on top (see below). Braise in the oven for 30 minutes or until tender when pierced with a small knife.
  2. Drain the chicory on a wire rack, then pat dry with kitchen paper. Wrap each one in a slice of pancetta and secure with a cocktail stick to hold it together.
  3. Heat a non-stick frying pan over a high heat and add a drizzle of olive oil. When hot, add the pancetta-wrapped chicory and turn to colour and crisp the pancetta all around. Transfer to the oven to finish cooking for 8–10 minutes, turning a few times.

Note

  • Braising the chicory under a cartouche keeps it submerged in the liquid, seals in the flavours and minimises the evaporation of stock. To make a cartouche, cut out a circle of paper that will just fit inside the pan. Fold in half, then into segments, and snip off the point (to make a hole in the middle for steam to escape). Open out the circle of paper and lay on top of the chicory.
Tags:
The Kitchin Restaurant
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