Roasted shallots in port
This is lighter than it sounds but is still is a great winter warmer. You can substitute normal onions, or use leeks & fennel.
HERE'S HOW:
600g shallots
2tbs Olive oil
200ml port
8 Bay leaves
8 juniper berries, slightly crushed with the back of a knife (optional)
Salt & pepper
Serves 4 as a side-dish
METHOD:
1. Plunge the shallots into a pan of boiling water for 30secs, then run under cold water until cool enough to handle. They should now peel easily.
2. Put the shallots in a tight fitting oven-proof dish and mix with the olive oil. Add the port, and tuck the bay leaves in and around the shallots. Season well.
3. Cover with foil and roast at 180C for 45mins.
4. Remove foil and cook for 30mins until the port reduces to just a few teaspoons of thick, syrupy flavour.
Eat.
HERE'S HOW:
600g shallots
2tbs Olive oil
200ml port
8 Bay leaves
8 juniper berries, slightly crushed with the back of a knife (optional)
Salt & pepper
Serves 4 as a side-dish
METHOD:
1. Plunge the shallots into a pan of boiling water for 30secs, then run under cold water until cool enough to handle. They should now peel easily.
2. Put the shallots in a tight fitting oven-proof dish and mix with the olive oil. Add the port, and tuck the bay leaves in and around the shallots. Season well.
3. Cover with foil and roast at 180C for 45mins.
4. Remove foil and cook for 30mins until the port reduces to just a few teaspoons of thick, syrupy flavour.
Eat.
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