Braised baby gem hearts

Braised baby gem hearts

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
2 baby gem lettuce hearts
1/2 orange
30g butter
200ml Chicken and veal stock
salt
white pepper

Method

  1. Wash the lettuce hearts and cut them in half, through the stalk, keeping each half intact. Squeeze the juice from the ½ orange.
  2. Melt the butter in a frying pan. Place the lettuce flat side down in the pan and gently fry over a medium heat until the cut sides are evenly caramelised.
  3. Season the stock with salt and pepper and add to the pan with the orange juice so the liquid comes about halfway up the lettuce. Turn down the heat, cover and cook gently until the lettuce is just wilted and tender, but still holding its shape.
  4. Drain the lettuce thoroughly, reserving the braising liquor. Keep the lettuce warm while you reduce the braising liquor to concentrate the flavour. Serve the lettuce with a little of the reduced liquor.
Tags:
Leiths School of food and wine
cookery course
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