- Serves: 4
- Cook Time: 50 minutes
- Prep Time: 15 minutes
- Effort: easy
- 4 heads chicory
- 1 tbsp caster sugar
- 75 g unsalted butter, chilled and diced
- 1 clove garlic
- 1 small shallot, finely chopped
- 2 oranges, 1 juiced and 1 segmented
- 50 ml orange liqueur
- 1 red chilli, seeds removed and finely chopped
1. Preheat the oven to 180C/gas 4, and heat a non-stick pan on the stove.
2. Cut the chicory heads in half lengthways, season lightly and sprinkle with the sugar.
3. Melt half of the butter in the pan and cook the chicory, cut side down, for a few minutes until coloured. Remove from the pan and place coloured side up in a small roasting tray. Crush the garlic and add to the chicory, along with half the shallot. Pour over half the orange juice.
4. Cover with foil and cook in the oven for about 45 minutes until the chicory is tender. If it starts to dry out while cooking, add a little water.
5. Remove and pour any braising juices through a sieve into a clean pan. Set the chicory aside and keep warm.
6. Add the remaining chopped shallot and orange juice to the braising liquid, and bring to the boil. Add the liqueur and cooked until the alcohol has evaporated.
7. Add the chilli and remaining pieces of butter, gently shaking the pan to emulsify into a sauce. Add the orange segments and warm through gently, without boiling.
8. Adjust the seasoning, then serve the chicory with the sauce. Accompany with plain mashed potato and crisp green salad.
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