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Rare roast beef with roast garlic cream & glazed chicory
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Leftover, cooked rare roast beef, cut into thin slices, to serve
For the roast garlic cream
3 whole garlic bulbs
1½ tbsp olive oil
300ml crème fraîche
For the chicory
1 tbsp caster sugar
1½ tsp sea salt
8 heads chicory, bases trimmed
25g unsalted butter
1. Preheat the oven to 200°C, gas mark 6. Slice the tops off the garlic bulbs so the cloves are just exposed. Lay on a sheet of foil, drizzle with the oil and season. Create a loose parcel, folding the foil to seal the edges thoroughly. Bake for 1 hour, until the cloves are soft and golden.
2. When cool enough to handle, squeeze out the garlic flesh and mash with a fork. Mix with the crème fraîche, season, then cover and refrigerate until needed, or for up to 24 hours.
3. About an hour before serving, bring a large saucepan of water to the boil and add half the sugar and salt. Add the chicory heads and boil for 15 minutes, then drain and cool.
4. Squeeze the water from the chicory and sprinkle over the remaining salt and sugar. Heat the butter in a frying pan over a medium heat, then cook the chicory for 8-10 minutes, turning occasionally, until golden and caramelised. Serve the cream and chicory with slices of roast beef, or other cold cuts.
Typical values per serving:
This recipe was first published in November 2020.