Shallots
- Thread starter neil3k
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Shallot are very nice.
Basically use them the same as a normal onion
Basically use them the same as a normal onion
I'd make a nice little shallot tatin with them and pickle the rest.
Are they pink, grey, brown or banana shallots?
Soldato
A fair amount of effort, but my Malaysian/Chinese wife makes a sort of garnish which is great on chinese food but also on anything from boiled veg to soup. Deep fried crispy finely chopped shallots basically.
Finely chop (or use food processor to cheat). Uniformity is the key. Gently deep-fry, in batches if doing loads, until just going brown (careful not to overdo it or they'll taste bitter). Dry for a while on kitchen roll. When cool store in jar and cover with fresh oil. Should be sweet and really crispy. Use as garnish. Oil also becomes yummy shallot oil which is nice in itself for drizzling or cooking when the crispy bits are all gone. Mmmmmm.
Finely chop (or use food processor to cheat). Uniformity is the key. Gently deep-fry, in batches if doing loads, until just going brown (careful not to overdo it or they'll taste bitter). Dry for a while on kitchen roll. When cool store in jar and cover with fresh oil. Should be sweet and really crispy. Use as garnish. Oil also becomes yummy shallot oil which is nice in itself for drizzling or cooking when the crispy bits are all gone. Mmmmmm.
Soldato
- Joined
- 3 Mar 2008
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pickle them in Balsamic,
nom nom nom nom
nom nom nom nom
Man of Honour
Great for making sauces with as they are slightly sweeter and more subtle than onions.
That sounds amazing what would you normally have with i, or just as a starter. Big juicy steak with that i reckon.
Soldato
- Joined
- 3 Mar 2008
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Glitch, i may disagree with you on Risotto but this is a fantastic idea and will be made this weekend. I have about 80 Banana shallot plants on the allotment.
http://www.bbcgoodfood.com/recipes/1771/shallot-tarte-tatin