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.
