Endive Gratin

Recipe by
Simon Johnson
This recipe serves 4 as an appetiser

Ingredients

Method

Ingredients

  • Bechamel Sauce

  • 2 Tbsp Lescure Butter
  • 1 Tbsp Plain Flour
  • 1.5 Cups Schulz organic Milk
  • Tasman Sea Salt
  • Freshly cracked black pepper
  • Pinch of nutmeg
  • Gratin

  • 4 Endive, halved
  • Saskia Beer Black Pig Ham, Piccolo size
  • Fresh breadcrumbs, optional
  • 8 Tbsp Gruyere Vieux, grated

Method

    Bechamel Sauce

  1. Melt butter in a small pan over a gentle heat,
  2. Add flour, salt & pepper and stir to make a roux
  3. Add a little of the milk, bit by bit whilst stirring constantly with a wooden spoon
  4. Simmer sauce over a gentle heat, stirring until the sauce thickens. Add a pinch of nutmeg and check seasonings
  5. The sauce is ready once you can lift the wooden spoon out and the bechamel coats the back of the spoon
  6. Remove from the heat and set aside
  7. For the Gratin

  8. Place endive halves into a shallow casserole dish
  9. Slice the Saskia Beer Black Pig Ham and lay amongst the endive halves.
  10. Coat the endive and ham with a generous amount of the bechamel sauce
  11. Sprinkle with fresh breadcrumbs if using and the grated Gruyere Vieux.
  12. Place in a hot oven to gratinate the top for 15-20 mins, or until golden brown & bubbly
  13. Serve whilst hot

Buy the Ingredients