Braised chicory with baby potatoes, ham and feta
Recipe
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30 minutes
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35 minutes
-
65 minutes
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4 persons
Did you know you can also make delicious casseroles on the Big Green Egg? Why not try this delicious chicory casserole? The chicory braises until tender in a crème fraîche-based sauce in your kamado. It’s quick to prepare and the result is surprisingly delicious!
INGREDIENTS
Base
- 500 g baby potatoes
- 2 cloves of garlic
- 1 sprig of thyme
- 10 stalks of baby chicory
- 2 medium onions
- 200 g cooked ham
Sauce
- 300 g crème fraîche
- 100 ml vegetable stock
- 3 tbsp lemon syrup (Monin)
- 1 tbsp lemon vinegar
IN ADVANCE
- Wash the baby potatoes. Peel and crush the garlic. Put the baby potatoes, garlic and sprig of thyme in a pan of cold water and bring to the boil. Reduce the heat and cook the baby potatoes for about 10 minutes until al dente.
- Meanwhile, light the charcoal in the Big Green Egg and heat, with the Heat Deflector and Stainless Steel Grid in place, to a temperature of 220 °C. Drain the baby potatoes and leave to cool slightly until cool enough to handle.
- Cut the baby potatoes in half. Halve the chicory stalks lengthways and arrange them with the baby potatoes in an oven dish measuring approx. 25 x 35 cm. Peel the onions and cut them into thin wedges. Cut the ham into cubes of about 1 centimetre. Scatter the onion and diced ham over the chicory and potatoes.
- Whisk all the sauce ingredients together in a bowl and pour over the chicory mixture. Finally, crumble the feta over the top.
METHOD
- Place the oven dish on the grid of the Big Green Egg and close the lid of the kamado. Leave the chicory casserole to braise for 25–30 minutes until golden brown.
- Remove the oven dish from the kamado and garnish with the parsley.
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