Friday - - Recipe Cards -

Prep time 15 mins Cook­ing time 30 mins Serves 4

2 cups chicken stock or wa­ter 1-2 tbsp lemon juice 4 heads chicory (en­dives) 250g beef ba­con, cooked un­til crispy FOR THE SAUCE 1-2 tbsp but­ter, plus ex­tra for greasing

1 tbsp flour 1 cup milk 100g soft goats’ cheese 1 tbsp mus­tard 3 tbsp bread­crumbs

Pre­heat the oven to 180°C. Bring stock and lemon juice to the boil, add chicory and sim­mer for 10 mins. Drain, place on a clean tea towel and press to re­move liq­uid. Chop the beef ba­con and keep aside. Grease a bak­ing dish. Ar­range chicory in the dish in a sin­gle layer. Melt 1-2 tbsp but­ter in a small saucepan, then add flour, stir­ring for a minute or two. Re­move from heat and grad­u­ally whisk in milk. Re­turn to heat and stir un­til sim­mer­ing. Crum­ble in goats’ cheese, re­move from heat and stir, to­gether with the mus­tard, un­til well blended. Sea­son. Pour sauce over the chicory and scat­ter with bread­crumbs and beef ba­con. Bake for 15 mins or un­til golden and bub­bling. Serve with a dressed leafy salad.

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