Braised Belgian Endive

Name: Braised Belgian Endive
Yield: Serves 8
Cuisine: Australian
Ingredients: ⅓ cup chopped Italian parsley; 6 marjoram sprigs; ½ cup chopped black olives; 1 cup chopped tomato, peeled and seeded; 6 thyme sprigs; salt and freshly ground black pepper; 1 garlic clove, crushed; 600 mL (19 fl oz) chicken stock; 3 cup (125 mL/4 fl oz) virgin olive oil; 2 garlic cloves, crushed; salt and freshly ground black pepper; 2 cups (500 mL/16 fl oz) white wine; 1 kg (2 lbs) Belgian endives (witloof); 4 cups (1 litre/1¾ imp. pints) water; 1 kg (2 lbs) Belgian endives (witloof); 10 thin bacon rashers (slices); 155 g (5 oz) butter; ⅖ cup (100 mL/3½ fl oz) lemon juice; 10 thin bacon rashers (slices)

Preparation info

Serves
8

Difficulty
Easy

Appears in

Fine Family Cooking

By Tony Bilson

Published 1994

About

This dish can be served as a first course or as an accompaniment to roast fowls.

Ingredients

1 kg (2 lbs) Belgian endives (witloof)
4 cups (1

Oceania
Australia
Starter
Side dish
Gluten-free

Method

Clean the endives (witloof) and remove the unsightly outer leaves. Bring the water and lemon juice to the boil in a large saucepan. Add the endives and cook for 5 minutes to wilt them and get rid of excess bitterness. Drain on paper towels (absorbent kitchen paper) and press to remove excess water.

To cook using method 1

Wrap each endive in bacon. M