Annuvva Starta

 

Endives au jambon a la crème

This is a real hearty first course. Served in wintta when the chicory is plentiful it’s a winna. I cannot emphasise enuff usin’ seasonal froot an’vege. The frogs do it awl of the time supportin’ the local economies, eatin’ fresh from the graand straight to the table.

Ingredienz

Imperial                                                         Metric ( proppa gallic)

Eight to ten ‘eads of chicory                         1 kilo of chicory or 8/10 heads

One an’ arf ounzes of butta                           50grms of butter

One teespoon of shugga                                1x5ml of sugar

Sawlt an’ peppa                                             salt and milled black pepper to taste

Eight to ten slices of cookt Paris‘am             500grms of sliced Paris ham

Foa the béchamel sawse

One an’ arf pintz of milk                                900ml of milk

One slice of onion                                           a slice of onion

One bay leaf                                                    a bay leaf

Eight peppacawnz                                          8 peppercorns

Too an’ arf ounzes of butta                            70grms of butter

One an’ quawtta ounzes of flowa                   40grms of flour

A pinch of gratid nutmeg                                a pinch of grated nutmeg

Too ounzes of grated parmesan cheese          60grms of grated Gran Padano cheese

Preheat the oven to 180 oa gas mk foa. Trim the chicory an’ discard any outside leaves that might be wiltin’. The stem can be hollowed out wiv a sharp knife oa potata peela so that the bulb cooks moa evenly. Arrange the chicory in a large buttered baking tray an ‘sprinkul wiv shugga, sawlt an’ peppa. Place in the oven foa an ‘our.

Foa the ‘bechamel sawse’: scald the milk by bringin’ it to the boil in a sawsepan. Add the onion, bay leaf an’ peppacawns an’ simma on a low ‘eat foa five to ten minits so that all the flavvas become infused into the milk. Meanwhile to make the roux: select a fairly heavy sawsepan an’ melt the butta, whisk in the flowa an’ cook on a genkul ‘eat foa too to free minits, but don’t let it turn braan becawse that’s when it becomes burnt an’ you ‘ave to frow it away an’ start again: norvern birds do it awl the time becawse they is fick an’ unsophisticated. Strain the ‘ot milk an’ add slowly whiskin’ awl the time, avoidin’ any lumps, until it ‘as been absorbed by the roux. Simma foa free minits addin’ sawlt, peppa an’ nutmeg foa taste. This is a basic sawse that can be the catalyst foa many other ones, such as, by addin’ cheese it becomes ideal foa cawliflowa, it can be the beginnin’ of a carbonara, marinara, lasagne oa cannelloni, oa just used in fish oa chickin pie. The adaptations are endless so it worf perseverin’ wiv it an’ getting’ it right.

When the chicory ‘as cooled roll each piece in the Parisienne‘am an’ arrange diagonally in a shallow, buttered ovenproof dish. Spoon the sawse ovva the vegetables an’ sprinkul liberally wiv the parmegiano. Awl of this can be prepared at least one day befoa an’ kept in the fridge.

To finish: bake in a 200 degree gas mk six oven foa twenty to twenty five minits until the top is nicely braaned.

I enjoys makin’ this when it’s part of a laarga dinna party becawse it can be made earlier an’ leaves you moa time to work on the main course, drink moa wine, but moa importantly it gives you moa time at the table wiv yoa guests, which a proppa ‘ost should awlways endeavour to do. Mind you, if they are borin’ norvern ‘erberts wiv the conversation of ‘Rocky foa’ then you are betta off in the kitchen.