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Witlof gratin


You'll need

100 ml chicken stock 80 gm butter, coarsely chopped 12 small witlof Large pinch of caster sugar 180 gm golden shallots (about 8 small), finely chopped 1 garlic clove, finely chopped 160 gm bacon, finely chopped 120 gm coarse fresh sourdough breadcrumbs 60 ml (¼ cup) milk 1½ tbsp coarsely chopped flat-leaf parsley 2 tsp finely chopped thyme 150 gm coarsely grated Gruyère

Method

  • 01
  • Preheat oven to 200C. Bring stock and 40gm butter to the boil in a large frying pan over high heat, add witlof and sugar, season to taste, reduce heat to medium-high and turn occasionally until witlof is tender and stock is reduced (4-6 minutes). Transfer witlof and pan juices to a 20cm x 30cm baking dish and set aside.
  • 02
  • Wipe out pan, add remaining butter, cook over medium heat until foaming, add shallot and garlic, stir occasionally until tender (5-10 minutes), add bacon and stir occasionally until very tender (8-10 minutes). Transfer to a bowl and set aside.
  • 03
  • Combine breadcrumbs, milk, herbs and 70gm cheese in a bowl, add onion mixture, stir to combine and season to taste. Scatter over witlof and bake until golden (20 minutes), then scatter with remaining cheese and bake until bubbling (5-10 minutes). Serve hot.
This recipe is from the June 2012 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Nutty, medium-dry amontillado Sherry.

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