Recipes ROASTED WITLOF WITH APPLES, SHALLOTS & PANCETTA
ROASTED WITLOF WITH APPLES, SHALLOTS & PANCETTA
When is the last time you did something for the first time? A while ago? Then join us on a foodie adventure, because this month we’re all about stretching those culinary boundaries and exploring ingredients that don’t necessarily make it into our everyday supermarket baskets. Witlof is one such ingredient. Also known as chicory or Belgian endive, witlof has a very subtle bitter edge to it that pairs marvelously with a whole host of things, from salty soft chevin and walnuts, to pears and blue cheese, to Emmentaler and ham. It can be eaten raw or cooked.
We decided to roast it along with tiny crunchy red apples and shallots. A splash of olive oil, red wine vinegar, wholegrain mustard, honey and plenty of salt and pepper gives it a sweet-salty-sour tang that is so satisfying. Pancetta crisps lend a deep umami basenote, and peppery freshness comes in the form of watercress. Now that’s what we call a salad!
- WHAT YOU WILL NEED -
- 3 large witlof, quartered lengthways
- 4 crunchy small red apples, quartered
- 6 shallots, quartered lengthways
- 2 Tbsp olive oil
- 1 Tbsp red or white wine vinegar
- 1 Tbsp wholegrain mustard
- 1 Tbsp runny honey
- Grind of NEW CERAMIC BLACK PEPPERCORNS GRINDER
- Grind of NEW CERAMIC SEA SALT GRINDER
- 12 slices of pancetta
- METHOD -
Preheat your oven to 200 ºC. Line two baking trays with non-stick baking paper. Whisk together the olive oil, vinegar, mustard and honey and give it a generous grinding of Cape Herb & Spice Sea Salt & Black Peppercorns. Use it to generously coat the witlof, apples and shallots. Place the veggies on a lined baking tray and roast until the shallots are cooked through and caramelised, the apples caramelised and the witlof soft – approximately 25 minutes. (Tip: the veggies may cook at different speeds unless you consciously sliced them so that they will have the same cooking time. If you’re uncertain, simply separate the different veggies on the baking tray. This way it will be easy to remove something if it is done before the rest.)
Place the pancetta on the second tray and bake it at the same time for 15 minutes. Remove and allow it to cool. The pancetta will crisp right up as it cools. To serve, tumble loads of watercress onto a large platter, spoon over the warm veggies, delicately place the pancetta shards and top with micro rocket. Serve right away.
Recipe concept & photography by Lizet Hartley.
Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe
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