Witlof With Ham Recipes

CHICORY/WITLOF WITH GRUYERE AND HAM

Steps:

• Clean chicory heads, remove outer leaves and cut off about 1 cm from the thick end of the chicory.
• Fill a large pot with water and add lemon, butter and salt, add chicory and boil for about 20-30 minutes or until tender (cooking time depends on the size of the chicories) Once cooked, drain really well (or all the excess water will leak out later and make your cheese sauce very very thin).
• Take 2 slices of ham and arrange them slightly overlapping on a cutting board, using tongs, place a chicory in the middle, sprinkle a small amount of the grated gruyere on and roll it up. (when I make this as a main course I personally use 3 slices of ham for each chicory, but that's just personal preference).
• Place the ham rolled chicory in an ovenproof dish.
• To make the cheese sauce:.
• Melt the butter in a saucepan, take off the heat and add the flour, using a whisk to blend it into a smooth paste with the cream and then add the milk, nutmeg, salt and pepper.
• Return the sauce to the heat to cook and thicken, whisking constantly. Don't worry if it looks overly thick, no matter how much water you get out of the chicory there will still be some left in there somewhere to make your sauce a little bit thinner.
• Lastly, add the rest of the grated Gruyere to the sauce (and Sbrinz cheese if you are using that too) stir, and then pour the sauce over the ham rolled chicorys.
• Put into a preheated oven at 220 C (425 F) for 10-20 minutes and serve hot.
• Serve with any pasta type that will coat with the sauce well.
• NOTE: I sometimes replace the cream with a soya product that we have here called "soya cusine" if you are watching your intake of dairy products, cholesterol etc then this is a healthier option and doesn't effect the taste of the dish at all.

BELGIAN ENDIVE AU GRATIN

Steps:

• Lightly grease a baking dish.
• Bring a large pot of lightly salted water to a boil over medium-high heat. Place the endives into the water. Cover, and cook until tender, 5 to 10 minutes.
• Place the butter into a saucepan, and melt over medium heat. Whisk in the flour, and stir until the mixture becomes paste-like and golden brown. Gradually whisk the milk into the flour mixture, whisking constantly until thick and smooth. Stir in 3/4 cup Gruyere cheese, Parmesan cheese, nutmeg, salt, and pepper until well blended. Cook gently over medium-low heat for 10 minutes, stirring frequently.
• Preheat an oven broiler to low.
• Drain the endives. Wrap each endive with a slice of ham, and place into the prepared baking dish. Pour the cheese sauce over the endives. Sprinkle with the remaining 1/4 cup Gruyere cheese and parsley.
• Cook the endives under preheated broiler until cheese is golden brown and sauce bubbles, about 10 minutes.

INSTANT POT® MAC AND CHEESE WITH HAM AND PEAS

Steps:

• Combine water, elbow macaroni, mustard powder, salt, and hot sauce in an electric pressure cooker (such as Instant Pot®). Close and lock the lid. Set to high pressure according to manufacturer's instructions and cook for 4 minutes. Allow up to 10 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Switch to Low Saute function by pressing Saute once and Adjust twice. Stir macaroni to separate any clumps.
• Stir evaporated milk, milk, and butter into the pot. Add Cheddar cheese and Monterey Jack cheese gradually, stirring constantly until melted. Stir in ham and peas. Season with salt and pepper.

BELGIAN ENDIVE AND HAM CASSEROLE

Steps:

• Preheat the oven to 350 degrees F.
• Trim the ends from the endives.
• Cook the endives in boiling salted water for 10- 12 minutes or until tender crisp.
• Drain well.
• When cool enough to handle, wrap each one with a slice of ham and place them in a 9 x 13 casserole dish.
• Sauce: Meanwhile, in a small saucepan, heat the butter until bubbly, and add the flour.
• Cook, stirring for a minute until it is well blended.
• Add the milk, and whisk smooth.
• Turn the heat down.
• Stir in the grated cheese, and add the salt and pepper and pinch of cayenne pepper, and simmer for another minute.
• Pour the sauce over the endives, and bake at 350 for 30 minutes, or until hot and bubbly.