Posts Tagged ‘lemon juice’

“You say endive and I say chicory—let’s NOT call the whole thing off!”

This is the vegetable in question:

Here in France they call it endive and this is chicorée

In the UK it’s the reverse–perversely.

Oh well–Vive la difference!

This simple method comes from an early Simon Hopkinson book–Roast Chicken and Other Stories.

The bulbs are cooked in a low oven for two hours and emerge with “eat me!” written all over them.

Two medium endive each went well with the chicken last night.

for 2

4 medium endive/chicory bulbs–outer leaves removed, bases sliced off and the bitter little cone carefully  removed with the tip of a sharp knife.

2/3 tablespoons olive oil

salt and pepper

juice of a lemon

  • Heat the oven to 170C/340F/fan oven 160C
  • Heat the oil in a pan with a lid, that can go into the oven.
  • Place the bulbs in the pan and season with salt and pepper.
  • Turn them in the oil over a medium low flame to color them.
  • Add the lemon juice and let it bubble a moment.
  • Cover the pan and put it in the oven for two hours.
  • Wise to check them now and again–add a little water if necessary.
  • It proved popular in-house!–encore! was heard…

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This is  a handy lunch or supper dish–for two here; but for four with the simple addition of two extra pieces of chicken and another leek.

It’s adapted from a recipe in Nigel Slater’s impressive tome Tender–a tour de force of loving care. In it he tells the story of the creation of the vegetable patch in the back garden of his London home, and what pleasure it gives him.

He plants, he tends, he gathers and he cooks.

More than just a book of recipes, it’s an enjoyable account of what can be done with a limited space in the heart of a city.

for 2

2 tablespoon olive oil

2 leg and thigh pieces of chicken 

2/3 leeks–outer leaves removed, washed and sliced into 2″ stubs

Juice and zest of a lemon

1 wine glass white wine

500ml stock–I use organic vegetable stock cubes

2 tablespoon parsley–chopped

salt and pepper

ingredients for 2

for 2

  • Heat the oil in a pan and slip in the chicken pieces.
  • Gently color them on both sides on a low to medium heat–8 to 10 minutes in all.
  • Remove them from the pan.
  • Turn the heat to low.
  • Add the leek stubs to the pan and turn them over in the oil.
  • Cover the pan and cook the leeks until they begin to soften–about five minutes.
  • Season the chicken pieces and return them to the pan.
  • Add the wine, the lemon zest and juice, a tablespoon of parsley and the stock.
  • Bring the pan up to the boil, turn the heat down low and cover the pan.
  • Cook at a simmer until the juices run clear when you pierce a piece of the chicken–about 20 minutes.
  • Check the seasoning and sprinkle over the remaining parsley.

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