THE CITRUS-BRAISED LEAVES

(Our Play on Endives with Orange and Butter)

THE CITRUS-BRAISED LEAVES

Ingredients: 4 heads Belgian Endive (halved), 100ml Orange juice, 50g Butter, 1 tbsp Sugar, 1 tsp Black pepper, 0.5 tsp Ground Ginger, 1 tbsp Balsamic vinegar...

Ingredients

  • 4 heads Belgian Endive (halved)
  • 100ml Orange juice
  • 50g Butter
  • 1 tbsp Sugar
  • 1 tsp Black pepper
  • 0.5 tsp Ground Ginger
  • 1 tbsp Balsamic vinegar

Cooking Method

  1. The Scorch Place endives cut-side down in a pan with butter and sugar; fry until dark brown and charred.
  2. The Bloom Add spices with a 30ml splash of orange juice; the sudden steam will release the ginger oils.
  3. The Swell Add remaining juice and vinegar; cover and simmer for 10 minutes until the core is soft.
  4. The Marriage Remove lid and boil until the liquid reduces to a thick golden lacquer.
  5. The Final Flourish Finish with raw orange zest and fresh raw parsley.

Cuisine: French

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