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Stuffed
Chicory CD HD 35mins
plus cooling
Serves 4 Cold Vegetables Nuts Spices Hors d'oeuvre Starter Appetizer
Ingredients
Instructions
1. Wash the chicory and remove 16 to 20 good leaves. Set aside. Finely chop the remaining chicory.
2. Melt the butter in a frying pan, add the chopped chicory and shallots and cook over a medium heat until softened.
3. Add the milk, bring to the boil then stir in the gouda and cook over a low heat until the cheese has melted. Season with paprika, nutmeg and pepper.
4. Dissolve the soaked gelatine in the milk mixture, mix well and leave to cool for 30 minutes.
5. Add the creme fraiche, mix thoroughly and use to fill the reserved chicory leaves. Place on a shallow serving platter and leave to cool.
6. To serve - chop the hazelnuts and scatter over the stuffed chicory.
More Starter Recipes | Summer Recipes
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