Monday 29 July 2013

Caramelised Endive

From Ottolenghi: The Cookbook, Yotam Ottolenghi and Sami Tamimi, Ebury Press, 2008.
When I looked at this recipe and its accompanying illustrations I realised it must have been for what we call witlof, or Belgium endive.

The witlofs were cut in half lengthwise and fried until caramelised in a pan containing butter and a little caster sugar. This took about 4 minutes.
Now a mixture was made of breadcrumbs, grated Parmesan cheese, a very small pinch of thyme leaves, salt and black pepper and sufficient cream to made a thin paste. This was layered over the caramelised side of the witlofs. The recipe called for slices of ham to be laid over this; I used a vegetarian substitute (it might have been better without). The witlofs now went into a 200ºC oven for a quarter of an hour.
The vegetarian ham was not good. It had dried and gone a bit hard so was unpleasant to chew. The witlof and their paste covering worked quite well. Previous to this I had only had witlof in salads so it was worthwhile trying this vegetable cooked. Quite good.
Taste: ✔✔✔
Ease of cooking: ✔✔✔✔

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