Caramelised chicory with orange, blue cheese and walnuts
by Paul Welburn
Item 1 of 1
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Ingredients
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Imperial
- 3 chicory
- soft brown sugar
- smoked salt
- 100ml of orange juice
- 50ml of brown chicken stock
- 25ml of Madeira
- 1 star anise
- 2 sprigs of fresh thyme
- 1 handful of walnuts, chopped
- 1 handful of crispy shallots
- 1 handful of Stilton, crumbled
- orange zest
SAVE RECIPE
Method
1
Place the orange juice, stock, Madeira, star anise and thyme in a pan and gently heat for 30-40 minutes to infuse
- 2 sprigs of fresh thyme
- 100ml of orange juice
- 50ml of brown chicken stock
- 25ml of Madeira
- 1 star anise
2
Slice the chicory lengthways, discarding any damaged outer leaves. Trim the root slightly, but make sure enough remains to hold the leaves together
- 3 chicory
3
Sprinkle the cut sides with a little brown sugar and the smoked salt. Place a large deep-sided nonstick frying pan over a medium heat and place the chicory cut-side down in the pan
- smoked salt
- soft brown sugar
4
Cook until a nice dark caramelised colour, then add the orange juice infusion and bring to the boil. Turn the heat down a little and place a lid over the pan
5
Once the liquid has reduced and thickened slightly and the chicory is tender, remove from the heat
6
Serve the chicory on a platter cut-side up and drizzle with the syrupy juices left in the pan
7
Finish with a sprinkling of the walnuts, crispy onions, orange zest and crumbled Stilton
- 1 handful of Stilton, crumbled (optional)
- 1 handful of walnuts, chopped
- 1 handful of crispy shallots
- orange zest
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