Orange cooked endives

This intensely flavoured version of simmered endives is wonderful as an accompaniment to game.  It comes from the Winter section of my latest book, Simply Veg A Modern Guide to Everyday Eating (see Books).  Choose a richly floral white dessert wine, such as Beaumes de Venise, for this recipe.

Serves 4

juice of 2 oranges

285ml/ ½ pint sweet white dessert wine

5 sprigs lemon thyme

6 small heads Belgian endive (chicory)

salt and freshly ground black pepper

55g/2oz unsalted butter

 

1  Put the orange juice, dessert wine and lemon thyme in a shallow wide non-corrosive saucepan.

 

2  Trim the base of the Belgian endives and remove any battered outer leaves.  Slice in half lengthways and place in one layer in the saucepan – making sure each half is thoroughly coated in the orange juice.  Season to taste and fleck the top with half the butter. 

 

3  Roughly crumple up some greaseproof paper, then gently press over the Belgian endive and liquid to prevent the endive from discolouring.  Simmer for 20 minutes or until tender.

 

4  Remove the endive from the pan, but keep warm.  Boil the cooking liquid vigorously until it has reduced to a syrupy sauce.  Remove from the heat, swirl in the remaining butter and adjust the seasoning to taste.  Return the endives to the pan and serve immediately.

 

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