valentine's day recipe:

braised lettuce

ingredients

lettuce 2 pc
chives 8 pc
chicken stock 1 lt

production

1. Remove the dead or browning outer leaves from the lettuces and wash thoroughly. It is important that the root end of the lettuces are left in tact; to ensure they do not fall apart. If the root end seems too large or thick, may be trimmed slightly
2. Cut the lettuce in half lengthwise, ensuring that the cut goes equally between the root (each half must have equal parts of the root)
3. Boil a large pot of salted water and carefully place each lettuce half in the rapidly boiling water
4. Allow to cook for 1 - 3 minutes, just enough to soften the lettuce
5. Remove and place in a bowl of iced water to stop the cooking process
6. When cold, remove lightly squeeze and pat dry
7. Repeat with the chives
8. Take each lettuce half and fold in half (or three if very long)
9. Tie up neatly with the chives (or secure with a toothpick)
10. Place in an oven proof dish, three-quarters cover with the hot stock and cover with tin foil. A little butter or good virgin olive oil may be added if preferred
11. Place in the oven (preheated to 180°C) and cook for 40 - 60 minutes

chef notes:

Choose lettuces that are of a nice shape and elongated: romaine lettuces are ideal or any of the Chinese lettuces: bok choy . etc.

Do not use hydroponic lettuces; they tend to lack the body, the structure required for cooking.

To this basic recipe variations are possible, when wrapping / folding the lettuce 'fillings' may be added:

• a whole garlic clove
• some sliced onion
• sun-dried tomato
• a piece of salami
• etc

A slice of streaky bacon may also be used to wrap them up in place of the chives

email chef@tallyrand.info