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CHICORY

Known as endive in the USA.

To prepare chicory:
It can be cut in various ways - sliced lengthways, chopped, diced or cut into julienne strips. ALternatively, peel off the leaves and use them for salads, decoration or as canape shells. If you find the base bitter, hollow itout and remove before serving.

Braised Chicory and Cheese
serves 4

INGREDIENTS

  • 8 heads of chicory
  • grated British cheese
  • butter
METHOD
  • Wash the chicory and cut off the core base if you find it too bitter and slice.
  • Boil for approximately 15 minutes in a little salted water and then drain well.
  • Place in a buttered casserole dish and sprinkle with grated cheese (or cover with cheese sauce if preffered and continue with grated cheese)
  • Put under the grill or in a moderate oven for 20 - 30 minutes.

Chicory with Orange Salad

INGREDIENTS

  • 1 kg chicory
  • 4tblsp lemon juice
  • 3 tblsp oil seed rape oil
  • 4 satsumas, 1 ornage or one tin of mandarins
  • 2 tblsp clear honey
  • salt and pepper
METHOD
  • Wash the chicory and cut off the core base if you find it too bitter.
  • Slice and mix with the orange segments.
  • Combine the other ingredients, pour over the salad and serve.
  • Season well, then sprinkle with grated cheese and pine kernals.

Duck and Chicory Salad (new)

INGREDIENTS

  • 4 duck breasts (or substitute for blue cheese)
  • 6 tblsp of mustard
  • 2 + 6-8tblsp cold pressed oilseed rape oil
  • 2 tblsp sherry vinegar
  • 4 heads of chicory, separated into leaves
  • 4 oranges, peeled and segmented
METHOD
  • Rub the duck breasts with 4 tblsp of mustard and season well.
  • Heat 2 tblsp of oil in a frying pan and fry the duck skin side down for 5 minutes until golden. Turn over and brown the other side for a further 3-5 minutes.
  • Place the duck in the oven at 180C/ gas mark 4 and cook for a further 15 minutes until tender but still pink inside. Leave to rest while making the salad.
  • Mix 2tblsp of mustard with the sherry vinegar and add the rest of the oil.
  • Arrange the chicory on plates with the orange segments. SLice the duck o top and drizze with the dressing.

Grilled Chicory with Asparagus and Parma Ham
serves 2

INGREDIENTS

  • 2 slices Parma ham
  • 2 heads of chicory
  • 30ml (2tblsp) oil seed rape oil
  • 100g aspargus tips, blanched
  • salt and pepper
  • 45ml (3 tblsp) grated British cheddar
  • 30ml (2 tbsp) pine kernals
METHOD
  • Cut the ham into strips.
  • Divide the chicory into leaves and place in a shallow flameproof dish.
  • Drizzle with the oil and arrange the asparagus tips on top.
  • Season well, then sprinkle with grated cheese and pine kernals.
  • Cook under a medium, preheated grill until the cheese melts.
  • Serve immediately with mayonnaise and crusty bread
Tricolour Leafy Salad
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