February's Fruit & Veg
Fruit - Apples | Pears
Veg - Beetroot | Brussels Sprouts | Cabbage | Cauliflower | Celeriac | Chicory | Fennel | Jerusalem-Artichoke | Kale | Leeks | Parsnips | Potatoes | Red Cabbage | Swede | Turnips
ingredients
9 inch unbaked pie shell
3-4 bartlett pears
1 cup sugar
1/4 cup flour
1/4 cup butter
2 eggs
1 tsp. vanilla
Cut pears in half lengthwise. Remove cores and place cut side down in shell. Beat remaining
ingredients until smooth and pour over. Bake at 160c for 40-45 mins.
Eat.
Preheat oven to 180c. Rub half of the butter thickly over the bootom of an ovenproof dish, then pack the chciory halves, in a single layer, into the dish. Drizzle over the honey and orange juice and season with salt and freshly ground black pepper. Dot with the remaining butter. Transfer to the oven and roast, uncovered, for about an hour, turning and basting the chicory every 15 mins. Take the dish out of the oven when the juices have reduced to a few spoonfuls of thick syrup and the chicory is looking suitably caramelised. Serve warm.
Caramelised Chicory
ingredients
25g butter
4 heads of chicory, trimmed and halved lengthways
2 tsp clear honey
1/2 large orange, juice only
salt & pepper
Quick Pear Pie