Endive Glazed with Coffee

Ingredients

• 2 endives, halved lengthwise
• Pinch of sugar
• Pinch of salt
• 1 Tbsp. olive oil
• 2 Tbsp. orange juice
• 1 Tbsp. lemon juice
• 1 Tbsp. finely chopped shallots
• 1 Tbsp. sherry vinegar
• 2 Tbsp. sugar
• ¼ cup chicken or duck demi-glace
• ¼ cup brewed Nespresso Master Origin Mexico coffee

Steps

1. Season the endives with the sugar and salt.
2. Heat the olive oil over medium-high heat in a medium skillet. Place endive halves, cut side down, in the pan. Cook until lightly brown then deglaze the pan with the orange and lemon juice. Cook for another 1-2 minutes until the liquid thickens slightly.
3. Remove the endives from the pan and leave to cool.
4. Bring the shallots, vinegar, and sugar to a boil in a small pot. Add the demi-glace, bring to a boil and cook until the liquid is reduced by half. Add the brewed Nespresso coffee, turn the heat to low and simmer for 1 more minute.
5. Warm the endives in the coffee ‘jus’ and serve alone or as a side to duck, chicken, or fish.
6. Recipe by chef Daniel Rose