Caramelised endives with Serrano ham
serves
4
“Let the produce tell you what to do with it,” says chef Mike McEnearney, who's also creative director of Sydney’s Carriageworks Farmers Markets. “I never write a shopping list when I go to the market. I’ll buy what I think is singing at its best. That’s what I want people to get excited about. Once they’ve read the recipe, I want them to make it their own.”
Ingredients (11)
- 50g salted butter
- 1/4 cup (55g) caster sugar
- 4 endives, halved lengthways
- 150ml pure (thin) cream
- 70g parmesan, finely grated, plus extra to serve
- 1/2 cup (50g) packaged breadcrumbs
- 1/4 bunch flat-leaf parsley, finely chopped, plus extra to serve
- 3 sprigs thyme, leaves picked
- 1/3 cup (50g) pitted kalamata olives
- 120g shaved serrano ham
- 1 1/2 tbs extra virgin olive oil
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.Preheat oven to 220°C/200°C fan-forced.
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2.Place a large ovenproof, flameproof baking dish or ovenproof frypan over medium-high heat. Add butter and sugar. Cook, stirring constantly, until butter starts to foam and sugar dissolves.
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3.When butter mixture is bubbling, add endives, cut-side down, and cook, without turning, for 2-3 minutes until very lightly caramelised. Turn, and arrange cut-side up. Season to taste and remove from the heat.
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4.Combine cream, parmesan, breadcrumbs and herbs in a medium bowl. Season with salt flakes and freshly ground black pepper. Dollop cream mixture over endives, then sprinkle with olives. Drape endives with serrano ham.
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5.Roast for 10-15 minutes, until endives are tender and ham is golden and crisp.
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6.Drizzle with oil and season with freshly ground black pepper to serve.
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