Shallot Recipes

Shallot Recipes

Chestnut, Mushroom & Shallot Pie

Serves 4
Preparation time: 20 minutes
Cooking time: 55 minutes - 1hour

Ingredients
200g cooked chestnuts (such as Merchant Gourmet vacuum packed)
2 bay leaves
1 sprig fresh rosemary
200ml red wine
300ml vegetable stock
25g butter
1tbsp olive oil
12 shallots, peeled & left whole
250g chestnut mushrooms, cut into quarters
2 tbsp Beurre Manie (1 tbsp flour mixed to a paste with 1 tbsp softened butter)
2 tsp Dijon mustard
freshly ground black pepper
2 tbsp flat leaf parsley, finely chopped
225g puff pastry

Method

1. Preheat the oven to 200°C/Gas 6.
2. Melt the butter in a frying pan, add the olive oil to stop it burning and fry the onions until slightly browned, about 5 minutes.
3. Add the mushrooms, bay leaves and rosemary and cook for a further 4-5 minutes.
4. Add the chestnuts, red wine and vegetable stock. Bring to the boil and simmer for 20-30 minutes until the onions are soft.
5. Add the beurre manie, stirring constantly until is dissolves, and cook for a further 5 minutes until the sauce is thickened.
6. Stir in the mustard and flat leaf parsley and season to taste with salt and freshly ground black pepper. Spoon the mixture into a pie dish.
7. Roll out the pastry on a floured surface and place on top of filling, crimping the edges to seal the pie. Cut a cross in the top of the pastry to let the steam out during cooking.
8. Bake for about 20 minutes until golden. Serve immediately.

Jerk Pork Shallot Skewers With Pineapple Salsa

Serves 4
Preparation time: 30 minutes, plus 30-60 minutes marinating
Cooking time: 20 minutes

Ingredients:
Skewers:
650g pork steaks, cut into 2.5cm cubes (leg or shoulder)
12 shallots, peeled and cut in half
3 tbsp Bart Spices jerk rub
3 tbsp olive oil.
8 wooden kebab skewers, soaked in water for an hour to prevent burning

Salsa:
½ fresh pineapple, chopped into 1cm cubes
3 shallots, finely chopped
A handful of coriander leaves, roughly chopped
Juice & zest of 1 lime
3 red chillis, deseeded and chopped

Method:

1. Make a paste with the jerk rub by mixing it with the olive oil. Add the jerk paste to the cubed pork and shallots and mix thoroughly. Leave to marinate for a minimum of half an hour - an hour would be better if you had time.

2. Whilst the pork and shallots are marinating make the pineapple salsa by combining all the ingredients in a bowl. Leave to rest at room temperature to allow the flavours to develop.

3. When the marinating is finished, thread the shallots and pork alternately onto the skewers. Cook the skewers on a BBQ or grill pan on a high heat for a couple of minutes on each side until they are nicely coloured. Move to a cooler part of the BBQ or turn the heat on the grill down and cook for further 10-15 minutes, turning regularly until the pork is cooked and the shallots are tender.

4. Serve with the pineapple salsa.

Bruschetta With Shallots And Brie

Serves 4
Preparation time: 15 minutes
Cooking time: 25-30 minutes, including roasting

Ingredients:
12 shallots, peeled & cut in half
1 lemon, quartered
1 small bunch fresh thyme
2 tbsp extra virgin olive oil
200g brie, sliced
1 garlic clove, cut in half and lightly bruised with the back of a knife
4 slices thick-cut bread (ciabatta or sourdough are perfect, but chunky granary would be great too)

Method:

1. Place the shallots in a roasting tin with the thyme scattered over. Squeeze the juice from the lemon quarters into the tin and add the skins to the tin for an extra lemony zing. Add the extra virgin olive oil and toss to mix. Roast in the oven at 180°C for about 15-20 minutes until the shallots are soft and just beginning to caramelize.
2. About 5 minutes before the shallots are due to come out of the oven, toast the bread on both sides under the grill and rub one side of each slice with the cut side of the bruised garlic clove - this will give a subtle garlic aroma without being too 'garlicky'.
3. When the shallots are done give them a stir to coat in the pan juices, discard the lemon skins and pick out any large woody stalks of thyme (the leaves will have fallen off and be sticking to the shallots).
4. Top each slice of bread with the lemony shallots, arrange the brie on top and return to the grill for a couple of minutes until the cheese just starts to ooze deliciously. Add a little salt and freshly ground black pepper to taste and serve immediately with a fresh green salad.

Honey Roast Shallots & Chantenay Carrots
With Sesame Seeds

Serves 4
Preparation time: 5 minutes
Cooking time: 15-20 minutes

Ingredients:
500g Chantenay carrots
12 shallots, peeled & cut in half
2 tbsp olive oil
2 tsp clear honey
2 tsp sesame seeds

Method:

1. Pre heat the oven to 200°C/Gas 6.
2. In a roasting tin, toss the Chantenay carrots and shallots in the olive oil to coat them and roast in the oven for 10 minutes.
3. Remove from the oven and add the honey and sesame seeds and again toss to coat the vegetables.
4. Roast for a further 5-10 minutes after which the shallots and Chantenay carrots should be glazed and sticky.

Shallot And Sprout Bubble And Squeak Cakes

Serves 4

Ingredients:
500g cold mashed potato
150g peeled sprouts, shredded
150g shallots, peeled and diced
Sea salt and black pepper
75g butter
Nutmeg to taste
Olive oil for cooking
Flour for making patties

Method:

1. Melt the butter in a frying pan with half a tablespoon of olive oil. Add the shallots, and fry gently till golden brown but not crisp.
2. Toss in the sprouts and stir fry with the shallots until just softened.
3. Mix in a bowl with the mashed potato.
4. Season with salt, pepper and nutmeg. Allow to cool.
5. Divide the mixture into four patties using plain flour on your hands to help shape the mixture.
6. Fry the patties in olive oil and a little butter until golden brown on both sides. This takes 5-6 minutes.

Butternut Squash, Shallot & Butterbean Casserole
With Herbed Dumplings

Serves 4

Cost per serving: £1.05
Preparation time: 30 minutes
Cooking time: 1hour 20 minutes

You'll need:
1 medium butternut squash (approx 600-800g), cut into 2.5 cm chunks (leave the skin on for added texture)
12 shallots, peeled and left whole
6 sage leaves, roughly chopped
3 tbsp extra virgin olive oil
3 cloves garlic, crushed
1 heaped tbsp flour
175ml white wine
1 tin butterbeans, drained and rinsed
400ml vegetable stock
2 tbsp sundried tomato paste

For the dumplings:
200g self raising flour
100g vegetable suet
2 tsp dried mixed herbs
Salt and freshly ground black pepper
5-8 tbsp cold water

1. Place the butternut squash and shallots in a roasting tin along with the olive oil, sage leaves and a good grind of pepper and salt to taste. Roast in a hot oven (220°C/Gas 7) for 20-30 minutes until the vegetables are tinged with colour at the edges.
2. Whilst the squash and shallots are cooking make the dumplings by combining all the dry ingredients in a large bowl. Add enough cold water to bring it together to make a soft dough. Shape the dough into 8 small balls and set aside.
3. When the squash and shallots are cooked, remove from the oven and turn the temperature down to 180°C/Gas 4.
4. Add the flour to the roasting tin, stirring to coat the vegetables and soak up all the roasting juices. Add the garlic and white wine to the roasting tin, scraping the bottom to release all the sticky caramelized bits.
5. Transfer to an oven proof casserole and add the beans, sundried tomato paste and enough vegetable stock to cover the vegetables.
6. Give everything a good stir, Bring to the boil and cover. Cook in the oven for 30 minutes.
7. Remove the casserole form the oven and carefully add the dumplings so they float on the surface. Return to the oven, uncovered, for 20 minutes until the dumplings are crispy on the outside and fluffy and cooked through on the inside.
8. Serve immediately. Mashed potato and green beans would work well as an accompaniment.

Paul Heathcote's Caramelised Shallot Tart With Goats Cheese And Shallot Butter Sauce

Serves 1
Preparation time: 20 minutes
Cooking time: 25 minutes

Tart of caramelised shallots
You'll need:
5 shallots, peeled
25g butter
25g brown sugar
100g puff pastry
50g slice soft goats cheese
1 egg, lightly beaten
salt and freshly ground black pepper

Shallot butter sauce
You'll need:
250g butter, diced and chilled
2 shallots, finely chopped
2 tbsp white wine vinegar
2 tbsp white wine
2-3 tsp whipping cream
squeeze of lemon juice
pinch cayenne pepper
1 tbsp chopped chives
salt and freshly ground black pepper

1. Preheat the oven to 200C/Gas 6.

2. To make the tart, put the shallots in a small pan and cover with water. Bring to the boil and simmer for 2-3 minutes, until they start to soften, but are still firm. Drain and refresh under cold running water and cut in half. Drain on kitchen towel.

3. Heat the butter in a 12-14cm ovenproof tart tatin pan over a medium heat. Add the sugar and stir over a low heat until dissolved. Simmer for a minute or two, then add the shallots and season with salt and pepper. Remove from the heat and set aside.

4. Roll the pastry out to a circle 3cm large than the pan. Lay the pastry over the shallots, tucking the edges into the pan. Bake in the oven for 15 minutes, until the pastry is risen and golden. Remove from the oven and set aside for 2-3 minutes.

Recipes courtesy of www.UK Shallot.com where you will find lots

more tasty ways to serve this super vegetable.

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