New year, new recipes...
It was gorgeous to be back at la Mame, bathed in Provencal light.
The weather was more rainy than usual but it failed to dampen our spirits or appetites and we feasted on New year's Eve with foie gras, mechoui lamb, roasted vegetables, flageolet beans with garlic confit and pear, apple and ginger tarte tatin.
Here is my version of endives tatin with I served as a starter.
Ingredients:
- 6 endives (chicory)
- 1 cup of breadcrumbs
- 1/2 cup of cream
- 1/2 cup of grated parmesan
- handful of fresh thyme leaves
- 2 oz butter
- 1 tablespoon of sugar
- zest of one lemon
- pinch of salt and nutmeg (or freshly ground pepper)
- 6 slices of parma or iberico ham
- Fresh parsley - a few springs (optional)
Method
Cut endives in half and place in large frying pan, cut side down with butter and sugar. If you do not have a very large pan this should be done in two batches.
Saute on medium heat for 5-7 minutes until endives start to caramelise a little. Turn over and continue to cook for 2 -3 more minutes.
Remove from heat and place on a baking tray.
Mix cream, breadcrumbs, cheese, lemon and thyme together and press a teaspoon on top of each endive half. Sprinkle with pinch of salt and grate a little fresh nutmeg of top or freshly ground black pepper.
All of the above steps can be done in advance.
When you are ready for finishing touches, heat oven to 400 degrees. Place stuffed endives in oven for 20 minutes. Remove from oven and lie a slice of ham on each endive.
Serve with a little fresh chopped parsley if you have some to hand.
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