This is Mr Endive.
He’s a bitter leafed vegetable part of the dandelion family. There are quite a few types of endives but my local grocery store usually stocks the Belgian variety.
Endives are full of vitamins and high in fiber. For a lazy Sunday night meal, I made a delicious coleslaw-style endive salad with a little kick of heat.
Oh and a roast chicken with whipped garlic mash. You know, just on the side.
I love lazy weekend cooking.
Roasted Chicken, Garlic Mash and Endive Salad
Endive Salad (2 servings)
This delicious salad recipe can also be served like an egg salad on lightly toasted bread.
- Two Belgian endives
- 1 tbsp mayo; or extra soft tofu and a teaspoon of horseradish for a vegetarian option
- 2 tsp chili flakes
- a splash of lime juice
- optional: a pinch of cayenne if you like it hot 🙂
- liberal amounts of salt
Endives can be quite bitter. A yellow leaf colour usually indicates ripeness, but if they’ve been sitting on a store shelf for a while, their flavour is quite strong. Salt draws out a lot of that bitterness.
Chop up the endives into 1″ strips. You can discard a few of the core pieces if your endive is quite dense; their flavour can be a little harsh.
Toss the endives with salt in a colander. Use quite a bit of salt and get them all lightly coated.
Let them sit for about half an hour, while you prep everything else.
Rinse thoroughly with cold water. Drain thoroughly on paper towels.
I have a really awesome friend who makes her own flavoured olive oils. She gave me this delicious garlic and chive concoction and I’ve been using a dash in every salad I make.
I suppose you can use regular virgin olive oil, but it probably won’t be the same. Just sayin’…
Mix in the tablespoon of mayo. You can make a vegetarian version using silken tofu and about a teaspoon of horseradish for an aromatic hint.
Sprinkle with chilli flakes and toss. You can add the cayenne at this point for a bit of extra heat.
Add a splash of lime juice and salt and pepper to taste.
Chill before serving.
- a 2lb chicken – that fed two people with some leftovers
- 1 red onion
- 1/2 cup butter
There are millions of ways to roast a chicken.
17 million ways to be precise.
The real trick to roasting a chicken to perfection is precise temperature control and timing. This $47,000 stove would come make that a breeze.
If that’s the Sonic Screwdriver of cooking, my oven is like the mandatory crowbar you get at the beginning of every Half-Life game: it’ll do the job… eventually.
The point I’m laboriously dragging myself towards, is that you really can’t screw up a roasted chicken, barring perhaps forgetting it in the oven overnight.
It’s delicious and easy. All it really needs is salt and pepper.
I took it a couple steps further this time.
Preheat oven to 350F.
Thaw your chicken.
Spread a bed of the red onions in an oven safe dish.
Place your thawed chicken in the dish. Sprinkle with salt pepper and paprika.
Place in the oven.
See that curve ball I threw there. There’s paprika in ADDITION to salt and pepper. And there are onions involved. So fancy.
The mug next to it is melting butter. You’ll want to give your bird a brushing every 15 mins to make the skin crispier and add flavour.
2lb of chicken took about 1 hour and 15 mins to cook. You can use a meat thermometer to check the internal temperature after an hour. It should read about 175 – 180F.
When chicken is cooked, the juices running into the pan should be clear. That’s your gravy by the way.We’ll get to that in a moment.
In the meantime…
Garlic Mash Potatoes
- 2 medium russet potatoes
- 1 cup milk
- 2 tbsp butter
- 2 garlic cloves
Throw the potatoes in a pot of water and bring to a boil.
Drain and mash them. I leave the skin on the potatoes. I like their texture and more nutrients are stored in the skin which makes them extra healthy. It’s how I justify drowning them in butter.
I’ll share my secret for delicious mashed potatoes: whisking and garlic.
Whisking is to make them perfectly smooth. I’ve been spoiled by the amazing texture of mashed eddoes, and now I expect all mashed potato to have a silky consistency.
Then add garlic.
I mean… it’s garlic. It makes everything delicious. I sniped up a bunch of Hawkwind cloves at the Toronto Garlic Festival last year and I can’t wait to go back for more because they were divine.
The trick with garlic is to extract its flavour by slowly cooking it in a bit of butter. Don’t over do it, you don’t want burnt garlic, as soon as you can smell it it’s ready to go.
Then whisk. Whisk like you’ve ever whisked before.
Mix in the milk and butter and whisk until they’re completely incorporated.
Add the garlic and continue whisking.
Right around the time you’re starting to get whisking blisters and the endive salad is nicely chilled, your chicken should be ready. Remove from the oven and transfer the bird to a cutting board to be carved up.
I gotta admit the carving part took me a while to figure out. Sure you can hack it to shreds and it’s still delicious chicken. However that can be quite wasteful unless you plan to use the leftover bones and meat for stock.
So here’s 4 minutes of Marc Bauer explaining how to cut up your bird in his awesome accent.
Move the roasting pan over the stovetop and heat gently on low. All that stuff leftover – that’s pure flavour – and it’s about to become your delicious gravy.
Mix a shot glass full of water and a couple teaspoons of corn starch. Dissolve thoroughly and pour it in.
Use a whisk to mix the gravy into a creamy consistency.
You can also quickly steam some peas while your gravy is cooking.
Plate the chilled endive salad with a sprinkle of finely chopped onion on top. Scoop some mashed potatoes and make a well in the centre for the gravy. Dose yourself with chicken.