John Myers
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Chicory – Belgian Style
The perfect chicory – belgian style recipe with a picture and simple step-by-step instructions.
- 3 Pistons Chicory
- Salt
- 2 tablespoon Lemon juice
- 6 Discs Cooked ham
- Freshly grated nutmeg
- 6 Discs Choice of cheese
- Butter for the mold
- 1 Fresh tomato
- 2 tablespoon Gratin cheese
For the sauce:
- 250 g Sieved tomatos
- 100 ml Cream
- 1 Grated onion
- 1 kl. Garlic cloves chopped
- 2 Pinches Chilli flakes
- Black pepper from the mill
- Salt
- 3 tablespoon Brandy
For the almond rice:
- 120 g Rice parboiled
- 1 teaspoon Salt
- 30 g Branded butter
- 2 Pinches Salt
- 2 tablespoon Chopped almonds
- Halve the chicory lengthways and cut away the hard central wedge from the stalk. Bring the little salted water with the lemon juice to the boil and briefly blanch the chicory halves in it, then lift out immediately, dip in ice-cold water and drain again.
- Preheat the oven to 200 degrees. Grease a casserole dish with butter. Mix together the ingredients specified for the sauce. Peel and core the tomato and cut the flesh into small cubes.
- Lay out the ham slices next to each other, sprinkle with freshly grated nutmeg, place a cheese slice on each ham slice (2 cheese slices depending on size) and wrap the chicory halves in it.
- Place the rolls next to each other in the baking dish, pour the mixed sauce over them and, sprinkled with the tomato cubes and gratin cheese, place in the preheated oven for about 30 minutes.
- During this time for the rice: Bring 1.5 liters of water with salt to a boil and cook the rice in it for 20 minutes. Then pour into a sieve to drain and fry the butter with 2 pinches of salt in the saucepan until it begins to take on color.
- Now add the almonds and continue frying until the almonds also start to turn golden yellow. Mix the drained rice with the butter almonds and serve the gratinated chicory sprinkled with freshly chopped parsley with the fine rice.
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