This recipe is inspired by one from English food writer Jane Grigson in her book Good Things.
- 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 milk (¼ cup)
- 1½ tbsp coarsely chopped flat-leaf parsley
- 2 tsp finely chopped thyme
- 150 gm coarsely grated Gruyère
- 1Preheat 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.
- 2Wipe 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.
- 3Combine 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 .
Drink Suggestion: Nutty, medium-dry amontillado Sherry. Drink suggestion by Max Allen
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