Every now and again, I like to introduce the French to English Cuisine (Vent d'Ouest), and the English to French Cuisine (Vent d'Est).
For the first time in the six years I have lived in England, I found some chicory at the supermarket last week. (Tesco, I love you).
|Nom nom nom|
Unfortunately, we were leaving for France the next day, so I couldn’t really justify buying enough to make the classic Endives au jambon of scrumptiousness (which yields leftovers, because I do not understand small portions). I HAD to buy some all the same, so I cut them up, added a little vinaigrette and we ate them as a salad. Which is fine, I suppose, but no Endives au jambon.
So, in the spirit of introducing the English to French cuisine and vice-versa, I give you:
Super Simple Endive au jambon, which everyone who is anyone will love (yes, not liking Endives au jambon strips you of your Human-hood)
- · 4/5 endives (one per person ideally)
- · The same number of slices of ham
- · Crushed garlic (3 cloves if you are me, a bit less if you are not as keen)
- · Liquid cream (full fat – if you don’t want any fat, and therefore clearly hate yumminess, I can’t do anything for you)
- · A little butter (1tsp)
- · Cheddar to cover (a little to a lot, depending on how greedy you are)
2 methods: some will keep the endives whole, others will take them apart, either way, you need to boil them until soft.
Melt the butter in a small pan, add the garlic then the cream, salt and pepper
In an oven-proof dish, line up the endives, wrap them each in a slice of ham, pour the garlicky-cream over and sprinkle (or layer thickly if you are me) with cheddar.
If you took the endives apart, you need to make layers instead: 1st layer = half of the endive leaves, 2nd layer = half of the ham, 3rd layer =half of the cream, repeat, then sprinkle with cheddar.
Put in the oven at around 200ºC for about 30 minutes, until the top is crisp.
|This is the northern France version, where they use thick slices of Maroilles cheese instead of cheddar. Not holding my breath for Tesco to start offering it, though.|