W is for Witlof
Known as Witlof in Australia, it's also called Witlof Chicory and French or Belgian Endive. Witlof is a form of radicchio of a similar shape. It is produced by removing the young plant from the ground, trimming its roots and top and replanting it under sand in darkness until it produces a tight, anaemic-looking spear. Witlof is used a lot in Europe and I have Dutch friends who make a big specialty of preparing it. I enjoy it many ways, particularly in salads or as an hors d'oeuvres as shown in the recipe below. I am posting two recipes today because the Endive boats has appeared on this blog once or twice over the years and though delicious is not particularly different any more. It is, however, a favourite of ours and we have often taken it to parties.
Endive Boats
1/2 Red or green pepper finely chopped
1/2 cup radishes finely chopped
1/2 cup carrot peeled & grated
2 Tbs shallot finely chopped
2 oz feta cheese, finely crumbled
1/4 tsp black pepper
1/8 tsp salt
2 Tbs snipped fresh dill
1 Tbs lemon juice
1 Tbs olive oil
2 endives (20 leaves)
sprigs of dill for garnish
1. In a medium bowl combine first 8 ingredients - through dill - in another bowl whisk lemon juice and oil. Pour over mixture, stir to combine.
2. Spoon 1 tbs of filling into bottom 2/3 of each leaf. Garnish with small sprig of dill.
The recipe below is Australian and I assume by continental parsley they mean Italian or flat leaf.
Witlof braised in white wine
40 g butter
2 tsp olive oil
2 garlic cloves, thinly sliced
4 large witlof, halved lengthways
160 ml (2/3 cup) dry white wine
Chopped fresh continental parsley, to serve
1. Step 1
2. Heat the butter and oil in a large frying pan over medium heat. Add the garlic and stir-fry until aromatic. Add the witlof, cut-side down. Cook, turning occasionally, for 5 minutes or until browned.
3. Step 2
4. Add the wine and season with salt and pepper. Cover and simmer for 6-8 minutes or until tender.
5. Step 3
6. Transfer the witlof to a serving dish. Pour over the wine mixture and sprinkle with parsley to serve
Have a great day
Endive Boats
1/2 Red or green pepper finely chopped
1/2 cup radishes finely chopped
1/2 cup carrot peeled & grated
2 Tbs shallot finely chopped
2 oz feta cheese, finely crumbled
1/4 tsp black pepper
1/8 tsp salt
2 Tbs snipped fresh dill
1 Tbs lemon juice
1 Tbs olive oil
2 endives (20 leaves)
sprigs of dill for garnish
1. In a medium bowl combine first 8 ingredients - through dill - in another bowl whisk lemon juice and oil. Pour over mixture, stir to combine.
2. Spoon 1 tbs of filling into bottom 2/3 of each leaf. Garnish with small sprig of dill.
The recipe below is Australian and I assume by continental parsley they mean Italian or flat leaf.
Witlof braised in white wine
40 g butter
2 tsp olive oil
2 garlic cloves, thinly sliced
4 large witlof, halved lengthways
160 ml (2/3 cup) dry white wine
Chopped fresh continental parsley, to serve
1. Step 1
2. Heat the butter and oil in a large frying pan over medium heat. Add the garlic and stir-fry until aromatic. Add the witlof, cut-side down. Cook, turning occasionally, for 5 minutes or until browned.
3. Step 2
4. Add the wine and season with salt and pepper. Cover and simmer for 6-8 minutes or until tender.
5. Step 3
6. Transfer the witlof to a serving dish. Pour over the wine mixture and sprinkle with parsley to serve
Have a great day
