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Member recipe

Belgian endives with Parma ham

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Serves 4

Delicious combo of Belgian and Italian cuisine

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  • 8 Belgian endives (chicons)
  • 2L chicken stock
  • 16 slices of parma or other Italian ham
  • 2 tbsp lemon juice
  • Handful of grated gruyere
  • 400ml cream


    1. Cut of the end of the endives and remove the bitter core at the bottom of each. Boil them 15 min in the stock. Drain and let them cool a little while. (You can re-use the stock for a soup.)
    2. Preheat the oven at 180C/fan. Halve each endive lengthwise. Wrap each half in a slice of ham and put them all in an ovenproof dish.
    3. Sprinkle a little bit of lemon juice over the endives, scatter de grated cheese over the top and pour in the cream. Season with some salt and pepper. Bake 25-30 min in the oven.
    4. Serve with bread an a salad.

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