Chicory pithivier, pear, blue cheese & broccoli sauce

by Tony Rodd

An impressive-looking pie from Demo Kitchen regular Tony Rodd


For the dauphinoise:
1kg red potatoes
500ml cream
2 garlic cloves
2 sprigs rosemary
Puff pastry
Egg yolk, whisked

For the chicory jam:
6 chicory (mixed red and white)
1 banana shallots
1 garlic clove
2 juniper berries, crushed
20ml red wine vinegar
20g sugar
1 pear, finely diced

For the blue cheese sauce:
1 onion
1 head of broccoli
250g veg stock
50g Brunswick Blue (or other blue cheese)
Cream, to taste

1 conference pear
2 red chicory


Peel the potatoes and slice thinly with a mandolin. Reduce the cream by a half with the garlic, herbs 2 good pinches of salt and 2 pinches of white pepper. Pass off the garlic and herbs and pour the cream over the potato. Layer in an oven dish lined with baking paper, until around 1 inch thick. Cook in an oven at 180C for 45 mins. Check with a knife and cook for a further 15 mins if required. Lay a 2nd sheet of baking paper on top and press with a 2nd dish and weigh down. Press overnight if possible and then cut discs, the size of your pithivier filling.

To make the chicory jam, chiffonade the chicory, shallots and garlic. Sweat in a pan in a little oil. Add the juniper, vinegar and sugar and cook until most of the vinegar has evaporated and the chicory has softened. Taste and adjust the seasoning accordingly. Add in the diced pear.

Cut two discs of pastry, one to be a base (slightly larger than the dauphinoise) and the other larger to act as a lid. Place the potato disc on the bottom, then spoon on the chicory jam to make a nice dome. Brush the pastry rim with egg yolk and cover with the lid. Brush with egg wash and place in the fridge. After 30 mins, remove from the fridge and give a second egg wash. Chill. After a further 30 mins, using the back of a knife, score a spiral of lines from the centre top to the base.

To make the cheese sauce, sweat the onion in a pan. Chop the broccoli and add to the pan along with the veg stock. Cook for 10 mins or until the broccoli is tender. Remove from the heat and add the blue cheese and place in a blender. Blend until smooth. Add in cream if required and season with pepper to taste.

Cut the pear lengthwise into 8 pieces, removing the core and stem. Sear in a pan with a little butter and reserve until needed. Cut the chicory in half lengthwise and sear the cut side in a pan of oil. Reserve until needed. To serve, plate the pithivier, garnish with the pear and chicory then add the sauce.

Recipe: Tony Rodd