Spiced glazed chicory
Serves 4
Easy
Total time:
A side dish of chicory caramelised then braised in orange is a perfect accompaniment for duck or pheasant
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- 50g unsalted butter
- 4 heads chicory
- 4 tbsp golden caster sugar
- 3 orangesjuiced
- a splash Cointreau or Grand Marnier
- 1 tsp coriander seedscrushed
- 1 star anisecrushed
Nutrition: per serving
- fat11.1g
- carbs23.2g
- fibre0.9g
- protein1g
- salt0.01g
Method
step 1
Take a knob of butter from the 50g and heat in a large frying pan. Cut the chicory lengthways from tip to toe then put in the pan cut-side down. Cook until coloured and golden then take out and put cut-side up in a roasting tray.
step 2
Dot with the remaining butter, sprinkle with the sugar then pour over the orange juice and cointreau. Add the coriander seeds and star anise, season and cover with a damp piece of baking paper.
step 3
Heat the oven to 200C/fan 180C/gas 6. Roast for 20-30 minutes or until tender. Check the liquid isn’t drying up during this time. If it does, add a splash of water or vegetable stock.
