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
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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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