INGREDIENTS: 2 Witlof 50gm diced Bacon 1 Tomato or Zuchinni sliced Juice of half a Lemon
Onion salt to taste Grated Cheese Pinch of Paprika
METHOD:
Combine sliced Witlof, Bacon, Tomato, Onion Salt and Lemon Juice in a small microwave dish. Place grated Cheese on top and garnish with Paprika. Cook in microwave on high setting for 2 minutes. Note: This dish can also be oven cooked for approximately 15-20 minutes.
Serves 4-6
Witlof Gratinee
INGREDIENTS: 4 medium sized Witlof 425ml vegetable stock
salt and freshly ground
black pepper
For the sauce : 25g butter 25g flour 300ml milk 1 tsp. mild mustard
50g Gruyere cheese (grated) 1 tbsp vodka or gin Sprig of parsley to decorate
METHOD:
Slice the Witlof heads lengthwise in half and place in a pan, cover with vegetable stock, season and cook until just tender - about 20 minutes. Drain thoroughly and blot on kitchen paper. In another pan melt the butter and stir in flour. Cook for one minute. Take off the heat, then gradually add milk, stirring. Return to a low heat and stir until sauce thickens. Add mustard, cheese and vodka or gin and stir until cheese has melted. Place Witlof in ovenproof dish, pour sauce over top and brown lightly under a hot grill. Garnish with parsley.
2 tbsp. butter 1½ cups milk ½ cup grated cheese ¼ cup breadcrumbs
METHOD:
Melt butter in saucepan, stir in flour and then add ½ packet of mushroom soup. Slowly stir in milk, making a smooth sauce. Remove from heat. Coarsely chop up Witlof and place in casserole dish with the tuna. Pour sauce over the Witlof and tuna and mix through. Sprinkle breadcrumbs and cheese on top. Bake in moderate oven for 15 to 20 minutes. Serve with a green salad.
Witlof Casserole with Mince and Tomatoes
INGREDIENTS: 1kg Witlof 2 sliced tomatoes 400g mince meat Salt and pepper
Parsley 1 finely diced onion Butter Breadcrumbs
METHOD:
Boil the Witlof for 15 minutes in a little water, or until tender (but not soft). Fry the mince meat and onion until browned. Add salt and pepper to taste. Drain the Witlof and place a layer of heads in a buttered casserole dish. Then add alternate layers on mince mixture and the remaining heads and top off with tomatoes, breadcrumbs and a smear of butter. Bake in moderate oven for 10-15 minutes or until the top is golden.
Witlof with Roast Pork or Rabbit
INGREDIENTS: 400g Pork or Rabbit loin
boned and skinned 6 Witlof spears 125ml white wine 1½ tbsp. Cornflour
Lemon 1 tsp. sugar Pinch salt 600ml water 1 tbsp. butter
METHOD:
Blanch the Witlof in water, lemon, sugar and pinch of salt. Do not let Witlof become too soft. Allow it to cool in the water. Drain thoroughly and blot on kitchen paper. Pre-heat oven to 180°C. Roast pork or rabbit for 30 minutes until ready. Pour pork/rabbit juice into saucepan, add wine, cream and cornflour, and simmer for 10 minutes. Do not boil. Thinly slice the pork or rabbit. Re-heat Witlof in a pan with butter until it turns golden. Arrange Witlof and pork/rabbit on a pre-heated plate and pour the sauce around the pork/rabbit loin slices. Serve with salad or vegetables.
2 Witlof 
