Friday, 23 January 2015

Belgian chicory wrapped in ham and cheese

Serves 4


for the chicory
  • 4 heads of Belgian chicory
  • 8 slices of ham
  • salt
  • black pepper
  • 25 g butter
  • 2 tbsp lemon juice
for the cheese sauce
  • 1 tbsp all purpose flour
  • 1 tbsp butter
  • 250 ml milk
  • salt
  • black pepper
  • nutmeg
  • 50 g grated cheese for the sauce
  • 50 g grated cheese for the rind of cheese


step one
  1. slice off about 1/8th inch from the stem end
  2. cut a cone shape about 1/2-inch deep from the stem end
  3. use a frying pan to stew the chicory for 30 mins approximately, set aside to go cold
step two
  1. preheat oven 200°C or 350°F
  2. melt butter and add all purpose flour to make a base for the sauce
  3. season with salt and grind in some black pepper
  4. sprinkle a bit of nutmeg over
  5. add grated cheese, blend until the cheese is completely incorporated
step three
  1. wrap each chicory in a slice of ham
  2. place in an ovenproof casserole
  3. cover with cheese sauce
  4. sprinkle the other part of grated cheese over the top
  5. put this in the oven for 15 mins

Tips, Tricks and inspiration

  • add one egg yolk to the sauce to become a more smooth texture
  • serve with creamy mashed potatoes
  • can be prepared in advance
  • no I didn't forget to mention sugar, please try to prepare without
Copyright 2014, Saskia Poppeliers

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