547. Braised Chicory (using 548. Chicory)
Braising was a new technique for me, and chicory was a new vegetable for me, so all in all this was a total experiment. I know that chicory is on the bitter side, so I added some orange juice and butter to braise it in to give it a bit of sweetness. It definitely worked somewhat but I think it needed a little more so next time I would add a spoonful of brown sugar as well (when has adding a spoonful of sugar ever been a bad thing anyway?). What was more successful was the gammon steaks that I served the chicory with. I panfried them, and every time I flipped them in the pan I brushed on a layer of maple syrup. Oh. My. Goodness. They were delicious. I would heartily recommend that you give it a go next time you are cooking gammon or bacon chops. You will not regret it.
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