Chicory braised with grape­fruit and man­darin

Food and Travel (UK) - - Contents -

SERVES 4 1tbsp olive oil

1tbsp runny honey

4 heads chicory, cut in half length­ways

50g but­ter finely grated zest 1 man­darin, plus 50ml juice

1tsp finely grated grape­fruit zest, plus 50ml juice

30ml dark soy sauce few sprigs thyme Heat the olive oil in a large fry­ing pan. Melt the honey in a saucepan and brush over the cut edges of the chicory.

Sear the chicory in the fry­ing pan, cut-side down, un­til it starts to caramelise, then flip over and cook for a fur­ther 2 min­utes.

Add the but­ter, cit­rus zests and juices and soy sauce then sprin­kle over the thyme sprigs and sea­son with sea salt and black pep­per.

Sim­mer, turn­ing reg­u­larly, un­til the chicory is ten­der, and the liq­uids have re­duced to a syrup.

Serve along­side grilled meat or with mashed potato.


MAKES 60G 15g lemon zest, finely grated 5g man­darin zest, finely grated 40g medium-hot red chill­ies, de­seeded and finely chopped 6 salt Place all the in­gre­di­ents in a food pro­ces­sor and blitz. Place in an air­tight con­tainer and store in the fridge for a week be­fore us­ing.

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