Place the potatoes in a pot, cover with water and cook for 12 minutes. Drain the potatoes, return them to the pot and add the butter. Mash the potatoes, season and add the milk. Continue mashing until the potatoes are creamy. Grease a baking dish with butter and spread the potatoes on the base. Sprinkle over the chives and then half the cheese. Place the sausages next to each other and then arrange the egg halves between them. Mix the remaining cheese and the mustard into the bechamel sauce. Pour the sauce over the ingredients and smooth the top. Bake in a moderate to slightly hot oven for 45 minutes. Meanwhile make the endive. Trim the endive and remove any unsuitable leaves. Wash under running water. Bring a pot of salted water to the boil and add the endive. Cook for 8 minutes and then drain well in a colander. Make sure you remove all the excess liquid from the endive by pressing it down firmly with a masher. Heat the oil in the pot and add the onion. Cook over a moderate heat until the onion is soft. Add the garlic and cook for 1 minute. Add the tomato concentrate and cook for 1 minute. Add the tomato pulp, the sugar, the parsley and season. Mix and cook for 3 minutes. Add the endive and cook uncovered over a medium heat for 8 minutes. Stir occasionally. Mix in the olives and capers and cook for 2 minutes. Remove from heat and serve. Serve hot or at room temperature with meat or fish dishes.
Suggested accompanying wine: DELICATA Pjazza Regina White I.G.T. Maltese Islands
Serves 6Email this Recipe Back to Guest Chef 9