One was a flop. The other is this one:
http://www.cookitsimply.com/recipe-0010-01698l9.html
ingredients
to serve 2
2 Heads of chicory
Salt and pepper
1/2 tsp Sugar
1 oz (25 g) Butter
1/2 tsp Lemon juice
2 Slices of Gruyere cheese
2 Tomatoes
Lettuce leaves
Salt and pepper
1/2 tsp Sugar
1 oz (25 g) Butter
1/2 tsp Lemon juice
2 Slices of Gruyere cheese
2 Tomatoes
Lettuce leaves
method
1. Place chicory in saucepan of boiling
water. Add pinch of salt, sugar, a knob of butter and lemon juice. Cook
for 30 minutes.
2. Preheat the oven to 425°F (220°C) Gas 7.
3. Drain chicory. Wrap each head in slice of cheese. Place seam-side down in greased ovenproof dish and surround with halved tomatoes. Season well, dot with the rest of the butter and bake for 15 minutes. Garnish with lettuce leaves and serve hot.
2. Preheat the oven to 425°F (220°C) Gas 7.
3. Drain chicory. Wrap each head in slice of cheese. Place seam-side down in greased ovenproof dish and surround with halved tomatoes. Season well, dot with the rest of the butter and bake for 15 minutes. Garnish with lettuce leaves and serve hot.
Here's my finished product:
 | |||
| Chicory Cheese Tomato Bake |
Pretty good. All very subtle flavours. The pot smelt amazing from the boiling chicory, didn't really live up to my expectations tbh, but was good. Very watery. Chicory reminds me of brocolli stalk (which i like).
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