Recipe: Citrus and butter braised endives

RECIPE:

Part 1 – Citrus & Butter Braised Endives: 

Ingredients:

• 4 Belgian endives
• 100g butter
• 1 liter orange juice
• 1 cup lime juice
• 1/2 cup brown sugar
• 1 pinch chili flakes
• 1 pinch salt
• 1 pinch fennel seeds
• 1 star anise
• 2 bay leaves

Instructions:

1. In a large pan, melt the butter over medium heat.
2. Add orange juice, lime juice, brown sugar, chili flakes, salt, fennel seeds, star anise, and bay leaves. Stir until sugar is dissolved.
3. Add the whole Belgian endives to the pan.
4. Bring to a boil, then reduce heat to low and simmer covered for about 15 minutes, or until endives are tender when pierced with a knife.
5. Remove the endives from the liquid when cooked. Keep the braising liquid for later use.          

Part 2 – Aged Cheddar Crisp (optiontal, can opt for store purchased)

Ingredients:

• 4 slices aged cheddar

Instructions:

1. Preheat oven to 350°F (175°C).
2. Place cheddar slices on a baking tray lined with parchment paper.
3. Bake for 12-15 minutes until golden brown and crispy.
4. Remove from oven and let cool.

Part 3 – Focaccia Croutons (optiontal, can opt for store purchased)

Ingredients:

• 1 thick slice of Focaccia
• Tajin spice (or other seasoning of choice)
• Olive oil
• Salt

Instructions:

1. Cut Focaccia into small croutons.
2. Toss croutons with olive oil, Tajin spice, and salt.
3. Spread croutons on a baking sheet.
4. Bake in the preheated oven for 15-18 minutes until crispy.
5. Remove from the oven and let cool.

Plating:

1. Heat a dry pan and sear the cooked endives until colored.
2. Deglaze the pan with 2 cups of the reserved braising liquid and let it reduce by half.
3. Place the braised endives on plates.
4. Arrange the aged cheddar crisps and focaccia croutons on the plates.
5. Drizzle the reduced braising liquid over the endives.
6. Garnish with fresh cut herbs
7. Serve immediately and enjoy your “Les Chicons” with all the delicious accompaniments!