Stuffed chicory boats

Name: Stuffed chicory boats
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 can(s) (314 ml; separation weight 175 g); 7-10 Tbsp Mandarin Oranges; 200 g granular cream cheese; 2 (175 g each) Chicory flask; 1 collar Parsley; 7-10 Tbsp Cayenne pepper; 7-10 Tbsp Juice of 1 lemon; 1 TABLESPOON Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

1 can(s) (314 ml; separation weight 175 g)
7-10 Tbsp Mandarin Oranges
200 g granular cream cheese
2 (175 g each) Chicory flask
1 collar Parsley
7-10 Tbsp Cayenne pepper
7-10 Tbsp Juice of 1 lemon
1 TABLESPOON Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar

Directions

1
Drain the mandarins on a sieve. Drain the cream cheese as well. Remove the outer chicory leaves, wash and pat dry. Cut the remaining chicory into strips. Wash, dab and finely chop the parsley.
2
Season the cottage cheese with cayenne pepper and carefully fold in the mandarins. Fill chicory leaves with the cream cheese. Mix lemon juice, tangerine juice, salt, pepper and sugar. Whip the oil into the mixture.
3
Stir in the parsley. Mix chicory strips and tangerine marinade. Place two boats on each plate and arrange with the salad. Wholemeal bread tastes good with it.