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.
It can take decades of dedication and dogged effort to win a Michelin star. Josh Eggleton, though, was ‘shocked’ to win his first Michelin star at the age of 27, after only a few years of being a Head Chef.
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For the chicory, remove any damaged outer leaves and cut in half lengthways
2 white chicory
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
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
100ml of soy sauce
200ml of orange juice
50g of butter
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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