Chicory CD HD 35mins
Cold Vegetables Nuts Spices Hors d'oeuvre Starter Appetizer
1 tbsp Butter
1 small Shallot, finely chopped
75g/3oz Edam Cheese, grated
2 leaves of Gelatine, pre-soaked
2 tbsp Crème Fraîche
1. Wash the
chicory and remove 16 to 20 good leaves. Set aside. Finely chop the remaining
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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