Issue link: https://maltatoday.uberflip.com/i/628647
maltatoday, WEDNESDAY, 20 JANUARY 2016 14 Food Enticing endive A member of the chicory family, the endive is an often-overlooked winter green with heaps of texture, a robust flavour and plenty of uses in a variety of dishes. Try out these two recipes as an introduction to the versatility of this leafy vegetable. Battered endive leaves with a marie rose sauce Sean Gravina makes an interesting starter with battered endive leaves, deep- fried and served with an old- school marie rose sauce. Ingredients: • Vegetable oil for deep- frying • 500g curly endive leaves Batter • 65g plain flour • 1 egg, separated • 1 tbsp olive oil, salt • 150-175ml warm water Marie rose sauce • 125ml mayonnaise • 2 tbsp tomato ketchup • ½ tsp Worchester • 1 tsp brandy Method: 1. To make the batter mix the flour, salt, egg yolk and olive oil in a bowl and add the warm water to obtain a smooth mixture. 2. Leave to stand for 30 mins. 3. Whisk the egg white in a grease free bowl and fold into the batter. 4. To make the sauce mix all the ingredients and adjust seasoning. 5. Heat the vegetable oil in a large pan, dip the endive leaves in the batter, one at a time and fry until golden brown. 6. Remove and place on kitchen towel to absorb excess oil. This recipe first appeared on Gourmet Today TV, aired on TVM on 8 January, 2016. Sean Gravina turns a simple egg mayo toast into a delectable supper with braised endives, pickles and plenty of herbs. Ingredients: Braised endive • 1 cup chicken stock • 3 tbsp unsalted butter • 1 tsp salt • 2 tsp granulated sugar • 1 tsp white wine vinegar • ¼ tsp freshly ground black pepper • 6 medium endives, cut lengthwise and quartered Egg mayo • 5 hard-boiled eggs • 3 tbsp mayonnaise • ¼ cup pickles, plus 2 tsp juice • 2 spring onions, light green and white parts only • 1 celery stalk, finely chopped • 1 tbsp parsley, finely chopped (alternatively use chervil, dill, basil or tarragon) • ½ tsp Dijon mustard • ½ tsp kosher salt • Black pepper • Maltese bread • Extra virgin oil Method: 1. Combine all ingredients for the braised endives except endives themselves in a large frying pan over medium heat and bring to a simmer. 2. Add endives to the pan in a single layer and braise, turning occasionally, until the cores just give way when pierced with a knife (approx. 10 mins). 3. Increase heat to medium/ high and cook, turning occasionally, until almost all the liquid has evaporated and the endives are golden brown (approx 5 to 10 mins). 4. Chop the eggs and place in a large mixing bowl together with the mayo and gently smash the eggs leaving a few large chunks. 5. Stir in the chopped pickles, pickle brine, spring onions, celery, herbs, mustard, salt and pepper. 6. Toast the bread on a very hot griddle on both sides, when it's done drizzle some olive oil and salt. 7. Chop the braised endive and place on top of the toast, topping it with a generous spoonful of egg salad. This recipe first appeared on Gourmet Today TV, aired on TVM on 15 January, 2016. Braised endives and egg mayo on toast