Braised Witlof with Bacon
	8 whole    witlofs   50 g    butter   4 rashers    bacon   .5 cups    white wine   .5 cups    chicken stock   .5 Tbs    lemon juice   1 pinch    paprika   .5 cups    cheese, grated   1 tsp    parsley, chopped     1 Prep: Dice bacon and finely chop parsley. 2 Butter an ovenproof dish. Heat butter in a pan, sauté the diced bacon gently for 3 minutes. Add the witlof and cook gently for 3 more minutes turning regularly. 3 Add the white wine, stock and lemon juice. Stir in the seasonings and bring to a simmer. Remove from heat. 4 Transfer witlof to a casserole dish, pour over the hot stock and bacon, cover and cook in oven at 180°C for 30 minutes. 5 Chill, sprinkle with cheese, parsley and paprika before freezing. 6 Defrost well before baking, uncovered, in a pre-heated 180°C oven for 15-20 minutes until heated through and cheese is melted. 7 Serve as a vegetable with grilled or roast meats and game.   Servings: 4   Copyright © 2006, The Gourmet Saint