INGREDIENTS
1 kilogram shallots
2 tablespoons olive oil
2 cloves garlic, sliced
1 tablespoon finely chopped rosemary
2 bay leaves
¼ cup packed brown sugar
1 tablespoon tomato paste
1 cup red wine
½ cup balsamic vinegar
¼ cup raisins
METHOD
Peel the shallots and trim the root ends. Do not cut off the root as this holds the shallot together. Heat the oil in a pan large enough to hold the shallots in one layer. Sauté until golden on all sides.
Add the garlic, rosemary, bay leaves, brown sugar and the tomato paste and stir to combine. Add the red wine, allowing it to bubble up then stir in the balsamic vinegar and raisins. Season and cover. Cook until the shallots are tender, stirring occasionally. Remove the lid towards the end of cooking and simmer until the juices are reduced and syrupy.
Serve warm or at room temperature with terrine or paté, ham, cheese and crusty bread or roasted meats.
Refrigerate in a sealed container.
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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!