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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.