Caramelised Chicory: Difference between revisions
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<small>''Josh Eggleton - Great British Chefs'' [https://www.greatbritishchefs.com/recipes/chicory-recipe https://www.greatbritishchefs.com/recipes/chicory-recipe]</small> | <small>''Josh Eggleton - Great British Chefs'' [https://www.greatbritishchefs.com/recipes/chicory-recipe https://www.greatbritishchefs.com/recipes/chicory-recipe]</small> | ||
<div class="keywords"> radicchio braised </div> | <div class="keywords"> radicchio braised </div> | ||
<div class="recipeindexentryadditional">Chicory, caramelised </div> | |||
Latest revision as of 09:08, 16 October 2025
Ingredients
- 2 white chicory
- 100ml of soy sauce
- 200ml of orange juice
- 50g of butter
- vegetable oil
- caster sugar
Method
- Clean up chicory by removing discoloured outer leaves and removing a small slice from base to fresh up. Cut in half lengthways and sprinkle cut face with a little caster sugar.
- In a hot pan large enough to hold all the chicory in one layer, add a splash of oil and place the chicory cut face down. Fry until cut face is well caramelised.
- Add the orange juice, soy sauce and butter, cover with a cartouche (circle of greaseproof paper) and braise for 5-6 minutes until chicory is tender. Baste frequently. The sauce should end up quite thick and stick to chicory.
Josh Eggleton - Great British Chefs https://www.greatbritishchefs.com/recipes/chicory-recipe
radicchio braised
Chicory, caramelised
