Caramelised chicory
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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.
First published in 2015
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Ingredients
Metric
Imperial
Caramelised chicory recipe
- 2 white chicory
- 100ml of soy sauce
- 200ml of orange juice
- 50g of butter
- vegetable oil
- caster sugar
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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
- caster sugar
- vegetable oil
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
- 100ml of soy sauce
- 200ml of orange juice
- 50g of butter
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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