BRAISED CHICORY WITH TOMATOES, OLIVES & LAMB

The stem and leaf of chicory can be eaten raw or cooked. It’s a little bitter with touch of sweetness. Here it is braised with the added sweetness from tomatoes and some acid from verjuice and marinated olives. Lamb sausage balls are included to create a one pot meal, however feel free to omit for a vegetarian option. Like most braised dishes, the flavours will improve when eaten a few hours later, or reheating the next day.

serves 4- 6

3 chicory (about 900g) or 1 bunch, base trimmed, leaves and stems rinsed

400-500g free range lamb sausages (your choice)

¼ cup extra virgin olive oil

3 golden shallots, finely sliced

2 garlic cloves, chopped

2 garlic cloves

Pinch chilli flakes

1 bay leaf

3 tomatoes, quartered, or 8 vine truss tomatoes

1/3 cup marinated mix Main Ridge Olive Co olives

¼ cup verjuice or white wine

Sea salt

Black pepper

Cut the chicory bunches into 6 cm– 8cm lengths. Bring a large pot of salted water to the boil. Plunge the chicory into the water and cook for 8 minutes until stems are tender. Drain and set aside.

Using thumb and forefinger, squeeze out small 3cm balls of sausage meat from each casing. You’ll make about 20 balls.

Heat the oil in a heavy based frying pan over a medium-high heat. Add the sausage balls and cook for 5 minutes, shaking the pan occasionally, until golden brown. Transfer the balls to a plate, set aside and return pan to the heat. Add the olive oil to heat then add the shallots and cook for 5 minutes, stirring until softened. Add the garlic and cook for 2 minutes. Add the chicory, chilli flakes and stir to combine. Then add the bay leaf, tomatoes, olives and the lamb. Pour in the verjuice, or wine, and bring to a bubble and reduce by half. Add ½ cup water and a teaspoon of salt then bring to a low simmer, cover with lid and cook for 20 – 25 minutes, shaking pan occasionally and giving a stir to make sure nothing is sticking to the base of the pan. Add a couple of tablespoons of water if necessary, to prevent any further sticking.

Serve hot with accompanied with a green salad and crusty bread.

Recipe by Fiona Hammond, November 2024