#endive heads

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Ham and Endive Gratins

This is the first proper cold day of the season. The sun rose this morning, in pale blue skies, to reveal frost on rooftops, grass and cars, and frozen water in the garden; snow is expected tomorrow (yay!!!) This is a day for warming and comforting dishes, like these cheesy Ham and Endive Gratins. Happy Wednesday!

Ingredients (serves 3):

½ tablespoon unsalted butter

6 medium endive heads

3 slices smoked deli ham

3 slices Bresaola

¾ cup double cream

45 grams/1 ½ ounce Mature English Cheddar

salt and freshly cracked black pepper, to taste

Preheat oven to 200°C/395°F. Generously butter three individual baking tins. Set aside.

Halve endive heads and deli ham and Bresaola slices. Wrap the bottom of each endive halve with ham and Bresaola, and arrange all four halves, two of each, in each prepared baking tin.

Pour double cream all over, and season, to taste, with salt and black pepper.

Generously grate Cheddar all over.

Place in the middle of the hot oven, and bake at 200°C/395°F, for 30 minutes, until bubbling hot.

Serve Ham and Endive Gratins very hot, with crusty Sourdough to dip in.

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Lemon and Lime Griddled Endives

These Lemon and Lime Griddled Endives make a simple, light and tasty side.

Ingredients (serves 1):

1 tablespoon olive oil

3 young endive heads

a pinch of salt and freshly cracked black pepper, to taste

1 1/2 tablespoon Lemon and Lime Butter

Heat a large griddle pan over a high flame. Add olive oil, and swirl around the whole pan. 

Cut the endive heads in half.

Space the endive halves cut-side down onto the ridges of the pan, and cook, about 5 minutes on each side until charred with golden-black stripes.

Season, to taste, with a pinch of salt and black pepper.

Flip endives, so they are cut-side up.

Cut Lemon and Lime Butter into small chunks, and scatter onto each endive halve, allowing to melt.

These Lemon and Lime Griddled Endives, served hot, make an excellent side to fish.

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Blue Cheese and Ham Baked Endives

These Blue Cheese and Ham Baked Endives make a warming and comforting gratin on a chill and windy Autumn night. And they only require a few ingredients and very little time, too!

Ingredients (serves 3):

1/2 tablespoon unsalted butter

6 medium endive heads

6 slices cured ham, like Serranó or Parma ham

3/4 cup double cream

45 grams/1 1/2 ounce good quality blue cheese, like Roquefort

salt and freshly cracked black pepper, to taste

1/2 tablespoon hazelnut oil, for drizzling

Preheat oven to 200°C/395°F. Generously butter a large baking dish. Set aside.

Halve endive heads and Serranó ham slices. Wrap the bottom of each endive halve with cured ham, and arrange all twelve halves in the baking dish.

Pour double cream all over, and season, to taste, with salt and black pepper.

Crumble blue cheese all over.

Place in the middle of the hot oven, and bake at 200°C/395°F, for 30 minutes.

Remove from the oven and drizzle with hazelnut oil.

Serve Blue Cheese and Ham Baked Endives immediately.