Quote:
Originally Posted by xelasnave
Hurry up JA..I am off to go shopping and I need to know exactly what to buy..I can't stop thinking about this dish.
Alex
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Hi ALex,
The Ingredients are:
- 1 large Endive (Curly Endive -see image) head (slightly smaller than AFL ball, maybe 2/3)
- 1/2 to 1 red or brown onion
- ~100g of fetta cheese
- Olive oil
- 1 to 2 lemons
- salt (pref coarse sea salt/kosher salt like "David's")
- pepper
Then:
1. Chop the onion and saute in pan on medium heat in generous qty of olive oil (6-8 tablespoons?), whilst preparing the Endive.
2. Cut away and discard the root (say last 10mm) of the Endive and then chop the remainder into say thirds along its length. Wash the endive thoroughly and drain in a colander or similar.
3. Cook the onion until nicely translucent browned/caramelised BUT NEVER BURNT
4. Add the chopped endive and using tongs turn it in the pan to coat it with the oil and onion. Add more oil and generously salt. Place the lid on the pan and with the pot on medium heat, cook for several minutes until the endive is soft and has released its moisture.
5. Drain the water from the pan into a bowl/cup. It's a great salty vitamin rich elixir to drink, if you want.
6. With the endive soft and cooked, check seasoning and add salt/pepper to taste. It's traditionally served somewhat salty, but not everyone likes it or can have it that way especially if on a salt reduced diet.
7. Arrange in the middle of a dinner plate and pour some olive oil on top and around the plate edges, like my picture. Cut 1 (maybe 2) lemons and squeeze the juice over the endives, taking care with the pips.
8. Cut the fetta into slices & batons/ crumble a few over the top of the mound of endives and use some as batons sticking out from the top for visual effect.
9. Serve and enjoy with some preferably buttered quality sourdough bread.
If you like your greens even more bitter you could use chicory instead of endive. There all from the same family-ish. Or even dandelion.
Best
JA