Chicory has many other namesakes; endive, radicchio, Belgian endive, witlof--the list is endless. In this chicory recipe from Josh Eggleton, the vegetable is caramelised and cooked with soy and orange juice to create a delicious side
Method
1.
For the chicory, remove any damaged outer leaves and cut in half lengthways
2.
Heat a small amount of vegetable oil in a hot frying pan. Sprinkle the chicory with a little caster sugar over the cut surface and caramelise in the hot frying pan, cut-side down, until golden brown
3.
Add the soy sauce, orange juice and butter. Cover the pan with a lid or circle of greaseproof paper and cook for 5-6 minutes until tender and evenly coated - be sure to baste the chicory with the cooking liquid regularly to reach the desired finish
What 'to baste' means
The process of basting refers to cooking an ingredient in its own juices or a sauce and as it cooks, using the same liquid to keep it moist all over. Usually this technique is used to prevent a meat or fish from drying out during the cooking process and enhancing flavour
4.
Remove the chicory from the pan and serve immediately. Alternately, the chicory could be reheated in the oven if not ready to serve straight away
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