A close relative to endive found in the US, chicory is a salad leaf best eaten raw in salads. It has a slightly bitter taste and can be baked or pan-fried. Certain varieties are roasted then ground for use either as a coffee substitute or mixed with coffee to give it body.
A delicious bream carpaccio seasoned with citrus, coriander and chicory.
Pan-fried lamb steak served with creamy polenta, caramelised endive and cherry tomatoes roasted in balsamic vinegar.
Grilled chicken breast served with Marsala wine sauce and braised chicory.
A tender grilled pork chop served with glazed chicory and a home made sauce a la moutarde.
Roasted guinea fowl breast with balsamic glazed chicory, walnuts and bacon.
Pan fried foie gras with a pear and chicory salad and an orange and cinnamon dressing.
A succulent guinea fowl breast wrapped in pancetta and served with caramelised red chicory leaves and rosemary roasted new potatoes.
White risotto served with pan fried cepes, braised red chicory, gremolata and truffles
A simple sponge cake flavoured with chicory and chopped walnuts topped with coffee flavoured icing.