Chicory braised in IPA with pickled peach

Steve Drake's inventive chicory recipe carefully balances a range of surprising flavours with aplomb. The chicory is braised in pale ale, then served with pickled peaches, a peach and hazelnut dressing, Monmouthshire ham and a grating of Gruyère for good measure.

First published in 2015
share recipe:

Ingredients

Metric

Imperial

Braised chicory

Pickled peaches

  • 2 peaches, ripe
  • 170ml of distilled vinegar
  • 140g of caster sugar

Peach vinaigrette

  • 50ml of peach juice
  • 25ml of hazelnut oil
  • 25ml of olive oil
  • Chardonnay vinegar, to taste
  • 1 bunch of sweet cicely, chopped
  • salt

To serve

Method

1
Preheat the oven to 170°C/gas mark 3.5
2
To start the dish, cut the chicory in half, heat a wide oven-proof pan with the olive oil and add the chicory cut-side down. Brown slightly, add the ale and orange juice and turn the heat to high
3
Bring to the boil, place a lid on the pan and cook in the oven for 3 minutes. Remove the chicory and reduce the liquor over a high heat until a syrup consistency is achieved. Remove from the heat and return the chicory to the pan
4
To make the pickled peaches, first make the pickling liquor. Add the vinegar and sugar to a pan and place over a low-medium heat. Simmer very gently for 10 minutes
  • 170ml of distilled vinegar
  • 140g of caster sugar
5
Remove the stones and cut the peaches into wedges. Place in a shallow container, pour over the boiling pickling syrup, then allow to cool
6
For the peach vinaigrette, whisk the hazelnut oil, olive oil and peach juice together with a pinch of salt and add Chardonnay vinegar to taste, aiming for a good level of sharpness. Just before serving, add the chopped sweet cicely
  • 50ml of peach juice
  • 25ml of hazelnut oil
  • 25ml of olive oil
  • salt
  • Chardonnay vinegar, to taste
  • 1 bunch of sweet cicely, chopped
7
If needed, warm the chicory through in the oven for 3 minutes
8
Wash the red chicory and cut off the base. Cut each leaf in half down the centre of the stem
9
To serve, lay the warm braised chicory across the plate and arrange the peaches around it. Tear the ham into pieces and lay over the plate. Add two pieces of red chicory, sprinkle over a few toasted poppy seeds and a spoonful of the vinaigrette. Finally, grate the Gruyère cheese over the top and serve
  • 16 slices of ham, preferably Monmouthshire
  • 150g of Gruyère
  • 1 tsp poppy seeds, toasted
First published in 2015
share recipe:

Steve Drake started cooking while attending South End Technical College. Only a few years later, he started working his way up the ladder at The Ritz and earned a prestigious Roux Scholarship. Now he cooks at Sorrel, a modern British restaurant in Dorking, Surrey.

Get in touch

 
Please or register to send a comment to Great British Chefs
 
You may also like
Chicory
Chicory
Peach
Peach
Steve Drake
Steve Drake
Green salad
Green salad
Ham
Ham
Ollie Moore
Ollie Moore
Load more