Endive stew with chorizo ​​and pickled onions and an orange curd dessert

This menu consists of three parts. First you will read the recipe for the endive stew with chorizo, then you will read how to pickle onions and finally you will find the recipe for the orange curd dessert.

Endive stew with chorizo

• Main course for 4 people
• Preparation: approximately 30 minutes

Ingredients:

• 1 kg slightly floury potatoes
• Salt and pepper
• 130 gr. chorizo
• 2 shallots
• 1 head of endive
• 4 eggs
• 30 gr. butter
• 75 ml whole milk

Additional supplies: a pestle

Preparation method:

Step 1: Peel the potatoes and cut into equal pieces. Place them just under water, add a pinch of salt and cook for about 20 minutes.

Step 2: Remove the skin from the sausage and cut into small cubes.

Step 3: Heat a frying pan. Fry the chorizo ​​in its own fat until crispy. Remove the chorizo ​​from the pan and reserve the oil.

Step 4: Peel and cut the shallots into rings and fry them in the chorizo ​​oil until crispy.

Step 5: Wash and cut the endive into strips.

Step 6: Boil the eggs for 4-6 minutes, rinse in cold water and peel them.

Step 7: Drain the potatoes. Allow to evaporate briefly and mash with the butter and milk into a puree. Season with salt and pepper.

Step 8: Stir in the endive.

Step 9: Divide the mash among the plates and finish with the chorizo ​​crumbs and the shallot. Halve the eggs and place them on the dish.

Pickled onions

• Side dish, 1 jar

• Preparation: about 15 minutes + 1 week incubation

Ingredients:

• 300 gr. pearl onions or small shallots
• 1 tablespoon peppercorns
• 1 tablespoon mustard seeds
• 2 tablespoons of sugar
• 250 ml water
• 300 ml natural vinegar
• Salty
• 2 laurier blades

Additional supplies: a clean jar with a capacity of 2 liters or 2 jars of 1 liter

Preparation method:

Step 1: Clean the onions.

Step 2: Place the peppercorns, mustard seeds, sugar, water, vinegar and salt in a saucepan.

Step 3: Bring to the boil and stir until the sugar and salt have dissolved.

Step 4: Place the onions in the jar, pour the vinegar mixture on top and seal the jar.

Step 5: Let sit for at least a week and then they are ready to use. Store in the refrigerator.

Orange curd dessert

• Dessert for 4 people
• Preparation: approximately 15 minutes

Ingredients:

• 2-3 handfuls of oranges
• 4-6 dried figs
• ½ teaspoon gingerbread spices
• 50 gr. slivered almonds or almond pieces
• 2-3 tablespoons of orange marmalade
• 400 gr. low-fat quark

Preparation method:

Step 1: Peel the oranges and cut the segments from between the membranes.

Step 2: Cut the figs into pieces and mix with the orange and gingerbread spices.

Step 3: Roast the almonds until light brown in a dry frying pan.

Step 4: Stir the marmalade into the cottage cheese and spoon into bowls or portions.

Step 5: Spoon the orange salad on top and sprinkle with the almonds.