Monday, 20 April 2009

roast shallots

just thought i should add a recipe for the roast shallots we ate with the chicken, as it's pretty tasty. you can make loads (scale up up the recipe) and add to salads during the week.

i cooked the shallots at the same time as the chicken so it's a nice lazy accompaniment to other dishes. about 1lb is enough for 2 people for dinner with a few left over.


1 lb shallots
1-2 tbs vinegar (sherry or balsamic, i used sherry)
2 tbs olive oil

preheat your oven to 200C. peel the shallots and slice them in half. place, cut side up, in a roasting tray/pyrex dish. pour in the vinegar and the oil and season. cover tightly with foil and roast in the oven for 45 minutes. take the tray out of the oven and try to turn the shallots - they might just fall apart but that's fine. cover again and roast for another half an hour or so. i'd say check them after 20 minutes and then keep extending the time until they are cooked - you want them to be soft and caramelised, so they need to burn a little (those are the best bits).

1 comment:

  1. The best bits are the gooey, creamy innards