Baked chicory in the oven

Name: baked chicory in the oven
Cook time: 40 min
Total time: 85 min
Yield: 4
Ingredients: 1 shallot; 15 g unsalted butter or margarine; 3 dried laurel leaves; 3 clove; 1 cinnamon stick; 3 cardamom pods; 300 ml fresh orange juice; 1 tl granulated sugar; 4 sprout chicory; 300 ml vegetable stock of tablet; 8 slice breakfast bacon; 4 twig fresh thyme; 2 el traditional olive oil

Chicory from the oven with bacon, cooked with herbs, orange juice and stock.

Ingredients

Kitchen Stuff

1 baking paper
4 cocktail stick

Directions

Snipper shallot. Heat a large pan over medium heat. Melt butter in the pan, add shallots, bay leaves, cloves, cinnamon and cardamom.
Turn down the heat, put the lid on the pan and let it simmer for 5 minutes or until the shallot is soft. Scoop occasionally.
Pour in the orange juice, turn the fire up and let the juice evaporate almost completely. Add sugar and chicory and pour in the stock.
Cover the pan with a circle of baking paper and the lid. On a low heat, simmer for 25 minutes or until the chicory is tender and soft inside.
Carefully remove the chicory from the pan. Store the cooking liquid.
Place the slices of bacon with 2 on a cutting board and carefully stretch the slices by rubbing them with the side of a knife.
Place a sprig of thyme across the 2 slices of bacon and put a cooked chicory on top.
Wrap the bacon around the chicory and secure with cocktail sticks.
Preheat the oven to 180 ºC. Heat an ovenproof pan over medium heat. Put oil in the pan and then the chicory wrapped in bacon.
Fry briefly so that the bacon starts to brown. Turn the chicory stalks over and pour 1/6 orange cooking liquid into the pan.
Put the pan in the oven and bake the chicory for 20 minutes or until the chicory is golden brown, crunchy and the whole is heated.
Remove the cocktail sticks before serving. Serve the chicory with some moisture from the pan over it.