Spiced glazed chicory

Name: Spiced glazed chicory
Total time: 40 min
Yield: serves 4
Ingredients: unsalted butter 50g; chicory 4 heads; golden caster sugar 4 tbsp; oranges 3, juiced; Cointreau or Grand Marnier a splash; coriander seeds 1 tsp, crushed; star anise 1, crushed

40 minutes
serves 4
Easy

A side dish of chicory caramelised then braised in orange is a perfect accompaniment for duck or pheasant

December 19, 2014 at 2:32 pm

Ingredients

unsalted butter 50g
chicory 4 heads
golden caster sugar 4 tbsp
oranges 3, juiced
Cointreau or Grand Marnier a splash
coriander seeds 1 tsp, crushed
star anise 1, crushed

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.