Caramelised chicory with chargrilled aubergine and halloumi cheeseJune 10, 2007
Chicory has never really occurred to me before, but Abel & Cole kindly included some in our latest organic box. We also got a lovely aubergine and some sweet and juicy oranges. Halloumi cheese is always on standby in the fridge, so I concocted a chargrilled medley with caramelised chicory. The reduced hot orange and honey sauce has a sharpness that complements the more subtle flavour of the aubergine, and contrasts with the salty halloumi.
Recipe for caramelised chicory with chargrilled aubergine and halloumi cheese
6 heads of chicory
juice of 1/2 an orange
1 tbsp clear honey
1 medium aubergine
250g halloumi cheese
Slice the chicory lengthways, trim the ends and place flat side down in a baking dish, generously greased with the butter. Mix the orange juice and honey together and drizzle over the top. Finally dot a few knobs of butter over the top.
Cook for 1 hour at 180C, basting every ten minutes. Towards the end of the cooking, the sauce will start to thicken. If it is not thick enough after an hour and the chicory is cooked, transfer the sauce to a pan to reduce it, and then drizzle back over the chicory.
Ten minutes before the chicory is ready, slice the aubergine and halloumi and cook in a griddle pan with a small amount of olive oil, until well browned on both sides. Arrange the slices on a plate, with the chicory in the middle, and drizzle the hot sauce over the chargrilled slices.
Caramelised chicory adapted from a recipe by Sophie Grigson.
© Katheryn Rice 2007