A lovely generous side dish recipe of braised bitter chicory, sweet leeks and creamy Scottish lanark blue cheese.
Join Extradelicious to unlock Cook Mode
Ingredients
- 3 chicory (mixture of green and red), halved lengthways
- Icing sugar to dust
- Splash vegetable oil
- 1 large leek, sliced into 1cm whole rounds, then rinsed
- 30ml dry white wine
- 30ml vegetable stock
- Knob of unsalted butter
For the topping
- Small bunch fresh parsley
- 50g lanark blue cheese, plus extra to dot (see Know-how)
- 2 good chunks (about 100g) white crusty bread
- 1 shallot, finely chopped
- Finely grated zest 1 lemon
- 2 tbsp olive oil
Join Extradelicious to unlock Cook Mode
Method
- Heat the oven to 180°C/fan160°C/gas 4. Whizz the topping ingredients (except the oil) to coarse green breadcrumbs. Taste and season.
- Heat an ovenproof serving dish in the oven. Lightly dust the cut sides of the chicory with icing sugar. Heat a frying pan over a medium-high heat and add the chicory, cut-side down. Cook for 2-3 minutes until lightly caramelised.
- Heat a little oil in another frying pan and cook the leek for 4-5 minutes until soft. Add the chicory, cut-side up, and cook for 2-3 minutes to soften. Transfer the chicory and leek to the heated serving dish and add the wine, vegetable stock and butter.
- Scatter over the breadcrumbs to cover the chicory and leeks. Drizzle with the olive oil, dot with a few extra pieces of cheese and bake for 10-15 minutes until the crumbs are golden and the cheese is melted. Cool for 2 minutes, then serve with the rack of venison, if you like.
Nutrition
- 209kcals Calories
- 15.3g (5.9g saturated) Fat
- 6.2g Protein
- 11.8g (3.2g sugars) Carbs
- 2g Fibre
- 0.6g Salt
Leave a comment, question or tip