Sherry-braised shal­lots

Olive - - COOK -

1 HOUR 30 MIN­UTES SERVES 4 AS A SIDE | EASY

olive oil 1 tbsp ba­nana shal­lots 500g, halved length­ways and tough outer lay­ers re­moved oloroso sherry 200ml

chicken stock 200ml thyme a few sprigs

bay leaf 1

but­ter 50g, diced

• Heat the oil in a wide, deep pan and cook the shal­lots for 10 min­utes, toss­ing reg­u­larly, un­til the shal­lots are browned all over. Add the sherry, stock, thyme, bay and a lit­tle sea­son­ing. Bring to the boil, cover and sim­mer gen­tly for 1 hour, turn­ing the shal­lots ev­ery now and again, then re­move the lid and sim­mer for a fur­ther 20 min­utes or un­til the shal­lots are very soft and the liq­uid has re­duced to a near glaze. Add the but­ter, a cube at a time, stir­ring and wait­ing for each piece to fully dis­solve be­fore adding the next. Serve.

PER SERV­ING 214 KCALS | FAT 13.3G SAT­U­RATES 7G | CARBS 4.9G | SUG­ARS 4.7G FI­BRE 2.7G | PRO­TEIN 3.6G | SALT 0.4G

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