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The shallot is in the onion family, and is typically a botanical variety or cultivar group of the species Allium cepa. This was formerly classified as a separate species, A. ascalonicum, a name now considered a synonym of the currently accepted name.Its close relatives include onion, garlic, leeks, chives and Chinese onion. Shallots probably originated in Central or Southwest Asia, travelling from there to India and the eastern Mediterranean.
Shallots are not particularly what I would call aromatic, but more properly ... pungent. Often, they are too pungent for many people and are avoided. I had once found a good store bought bottled cooking sauce with shallots and it later disappeared.
I would have been pressed to ask what...
(To serve 4 as a side dish)
600g red cabbage
275ml red wine
50g soft brown sugar
2 sticks of cinnamon
1pod of star anise
3tbsps red wine vinegar
6tbsps redcurrant jelly
Peel the shallots but leave them whole. Brown them in a heavy...
Growing up in a hospitality business, one learns the tricks of the trade regardless whether you employ these creative endeavors or not .. Here is a family home made Dijon from scratch ..
1 large shallot or if you prefer a médium sized onion ( I use shallot )
2 Cups of French...
There are many versions of this classic French way of cooking peas. I was shown how to make it by an old French man in Provence, back in the early 80’s. He added bacon pieces to his version which works very well indeed. Pancetta would work to. This version is vegetarian (as indeed is the version...
This this such a simple recipe and it looks very pretty too. I served it as a side dish with some lamb chops and mashed potatoes.
12 banana shallots, peeled,and cut in half lengthways
250ml boiling water mixed with 1 heaped tsp Marmite
Butter or margarine
Sprigs of thyme