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Stuffed Chicory    CD  HD  35mins plus cooling



Serves 4   Cold Vegetables  Nuts  Spices  Hors d'oeuvre Starter Appetizer


175g/6oz Chicory
1 tbsp Butter
1 small Shallot, finely chopped
300ml/10fl.oz. Milk
75g/3oz Edam Cheese,  grated
Grated Nutmeg
White Pepper
2 leaves of Gelatine, pre-soaked
2 tbsp Crème Fraîche
8 Hazelnuts





1. Wash the chicory and remove 16 to 20 good leaves. Set aside. Finely chop the remaining chicory. 


2. Melt the butter in a frying pan, add the chopped chicory and shallots and cook over a medium heat until softened.


3. Add the milk, bring to the boil then stir in the gouda and cook over a low heat until the cheese has melted. Season with paprika, nutmeg and pepper.


4. Dissolve the soaked gelatine in the milk mixture, mix well and leave to cool for 30 minutes.


5. Add the creme fraiche, mix thoroughly and use to fill the reserved chicory leaves. Place on a shallow serving platter and leave to cool.


6. To serve - chop the hazelnuts and scatter over the stuffed chicory.




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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Freezing/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon

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