Hentley Farm’s Braised Witlof

This delicious recipe comes from the team at Hentley Farm in South Australia’s Barossa Valley

Hentley Farm’s Braised Witlof


Braised Witlof

6 large white witlof

250ml dry white wine

500g unsalted butter

½ orange, cut into 4 wedges

75g honey

1 tsp salt

40g palm sugar

3 garlic cloves

1 star anise

3 cloves

1 bay leaf


Crouton Crumb:

½ loaf white sourdough (a day old is best)

500g unsalted butter


Eschalot Reduction:

8 eschalots

2 garlic cloves

1.2L port


To garnish:

¼ bunch parsley, finely chopped

parmesan cheese, grated


Eschalot Reduction

Slice eschalots and garlic and cook in vegetable oil over medium heat, until slightly brown.

Turn heat to high, add port and bring to the boil. Reduce heat to low, and allow to reduce until coating eschalots.


Crouton Crumb

Cut the crust from the sourdough and, using the remaining bread, cut into 1cm cubes.

In a pot, slowly melt the butter on a low heat until the butter splits. Strain away the milk solids, and return the ghee to the stove.

Bring to a low heat, and add bread. Allow to cook slowly, stirring occasionally to ensure even cooking. Once a golden colour and crunchy all the way through, remove and dry.

After drying, slightly crush with the side of a knife or in a mortar and pestle, to make a chunky crumb.


Braised Witlof

In a wide pot, bring wine and aromatics to a boil and turn to low. Add the remaining ingredients and allow butter, honey and palm sugar to melt.

Meanwhile, keeping witlof whole, clean and score the bottom. Place in a tray.

Once braising stock has melted, stir and pour over witlof until half covered.

Cover with foil and cook for 90 mins at 180°C. After 90 mins, turn over witlof, re-cover and return to oven for another 15 mins.

Once cooked until soft, remove and cut in half lengthways.


To serve:

Placing the witlof cut side up, add eschalot reduction, and cover with the crouton crumb, finely sliced parsley and grated parmesan. The braising liquid can be used as a sauce.