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Lettuce; Braised Recipe
An excellent vegetable accompaniment, with much more flavour than you might imagine, particularly if cooked with chicken stock or good vegetable stock (such as a dilute solution of Marigold Swiss Vegetable Stock).
Little gems (which are in fact young cos) or pak choi are also could cooked in this way.
If you used 900ml/ 1½ pintsof stock, then processed/liquidised the mixture, you would also have a good soup.
If you enjoy cooking take a minute to look at http://www.gourmetbritain.com/cookery-wine-schools/32475/simon-scrutton-cookery-classes/ - top-class dishes from beginners upwards
For 2 to 4 (depending on the quantity of lettuce):
- 90g/3 oz Unsalted Butter
- 2 Cos Lettuce (sometimes called Romaines)
- 150ml Chicken /Vegetable Stock or water
- Salt & freshly-grounf Black Pepper
Equipment needed: A stainless-steel saucepan with a close-fitting lid.
- Remove the outer leaves of the lettuce, as they can be bitter.
- Split the lettuce and carefully wash them, by running water through the leaves without removing any more from the stem.
- Cut out a V from the centre of each stalk.
- Bring a saucepan of lightly-salted water to the boil, then add the lettuce halves and blanch them for about 3 minutes.
- Drain them, and carefully refresh then under very cold water - again being careful not to remove any leaves from the stalk.
- Put the lettuce halves in a saucepan big enough to hold then flat in one layer.
- Melt the butter in a small pan over a medium heat. Cook it untilit starts to go golden brown, then pour it over the lettuce.
- Pour over the chicken stock or water,and put over a low heat. When the liquid comes to the boil, cover with the lid and simmer gently for about 8 minutes - or until the lettuce is tender.
Drain, season and serve.