Manu’s tips - - WEEKEND -

To peel French shal­lots, place in a heat­proof bowl, cover with boil­ing water and stand for 5 min­utes. Drain and cool. The skins will now slip off eas­ily. Don’t spend a crazy amount on wine to cook with (save this for drink­ing!). You do, how­ever, need a rich, deep-pur­ple wine like a cab sav or shi­raz for this dish. The mash is also de­li­cious with bar­be­cued or char­grilled meats.

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