Sweet & Sour Shallots
Over a year ago
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Ingredients
- 1 lb Shallots - peeled
- 2 fl oz Red wine vinegar
- 3 tablsp soft brown sugar
- 3 tablsp tomato puree
- 3 tablsp Oil - any
- 2.5 oz Raisins
- 2 Bayleaves
- ½ pt water
- To season salt and freshly ground black pepper
Accompaniment
SponsoredVouvray Les Coteaux Tufiers Chenin Blanc
Classy white from the north bank of the Loire with honeyed pear and apple fruit flavours. Produced from very old vines from the Cotes de Vouvray. This is a delicious, medium-dry Chenin Blanc. Lush palate leading to a long, rich finish. Terrific value, this wine is perfect when served with spicy Asian dishes.Buy this wine if you like: Off-dry wine with ripe fruit flavours packed with nutty undertones.
Description
This dish is from Provence, but lovely served with any British roast.
Method
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1
Place all the ingredients in a large saucepan and bring to the boil. Then simmer for 45 mins - do not cover the pan - or until the shallots are tender and most of the liquid has evaporated.
Remove the bayleaves and transfer to a nice, hot serving dish.
Chef's Tips
If the liquid has not reduced enough when want to serve lift out the shallots and raisins with a slotted spoon into the dish (keep warm) and then boil the liquid furiously for a couple of minutes to concentrate. Pour back over the shallots and raisins.
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