Main Meals
Royal Ashton cheesy baked endives




Wine/Spirit Pairing
Stellenzicht Semillon 2013
Ingredients
Method
- 8 endives or chicory bulbs
- 1 lemon, juiced
- 75 g butter
- 75 g flour
- 2 cups milk
- Sea salt and freshly ground black pepper, to taste
- 1½ nutmeg
- 300 g Royal Ashton cheese or Gruyère, grated
Method
Ingredients
Preheat the oven to 180°C.
Boil the endives or chicory in salted water with the lemon juice for 8–10 minutes. Refresh in iced water, then gently squeeze out any excess water.
Melt the butter in a pan over a low heat, then whisk in the flour and cook for 1 minute. Slowly add a little milk at a time, whisking continually until smooth and thick. Simmer for a further minute, stirring continually, and season to taste.
Add 1 t nutmeg and 250 g cheese and cook for 15 minutes over a low to medium heat until the sauce thickens.
Place the endives in a large ovenproof dish and top with the cheese sauce. Sprinkle over the remaining cheese and nutmeg, then bake for 20–25 minutes, or until bubbling and golden.
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