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Endive au Gratin      HT   HD   Belgian   45mins


Serves 4     Hot  Vegetables  Pork   Hors d'oeuvre  Starter  Appetizer    Eggless   Belgium   Europe


2 tbsp Vegetable Oil
4 Belgian Endives, cored
25g/1oz Green Capsicum (sweet pepper) chopped
25g/1oz Red Capsicum (sweet pepper ) chopped
2 teasp Plain Flour
240ml/8fl.oz. Milk
25g/1oz Grated Gruyere Cheese
1 tbsp Freshly Grated Parmesan Cheese
Salt and Pepper
4 thin slices Ham
Freshly chopped Parsley



1. Preheat the oven to 180C, 350F, Gas Mark 4. Heat the oil in a frying pan, add the endives and fry gently until lightly browned on all side. Remove them from the pan with a slotted spoon and set aside.


2. Reheat the oil in the frying pan, add the peppers and sauté gently until they begin to soften. Remove from the pan with a slotted spoon and set aside.


3. Add the flour to the remaining oil in the pan and cook until lightly browned, stirring constantly.


4. Add the milk a little at a time, mixing well between each addition and blend until the mixture is smooth.


5. Remove the pan from the heat, add the cheeses, salt and pepper and stir until well blended.


6. Stir in the sautéed peppers. Set aside.


7. Wrap each endive in a piece of ham and place in a shallow ovenproof dish side by side.


8. Cover with cheese sauce and bake for about 20 minutes or until sauce is bubbly and brown. Serve hot garnished with freshly chopped parsley.



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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Freezing/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon

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