Shallot and Orange Marmalade
just 5 ingredients this quick-to-prepare, zesty relish is
great with cold meat, cheese or served with a meaty main,
published courtesy of www.ukshallot.com.
A delicious relish that works perfectly with cold meats and
cheese. Keep a jar in the fridge to liven up any meal. To
make easy work of peeling the shallots, pour boiling water
over the shallots, leave to cool a little, cut the end from
the bottom and slip off the skins.
is nothing quite like shallots for adding a uniquely delicate,
sweet, piquant flavour. With their superior taste, shallots
transform everyday meals into something extra special.
form a vital part of the chef's mise en place and are at the
heart of many classic dishes. Professional chefs and passionate
home cooks know that shallots are a crucial ingredient in
stews and casseroles but they are also fantastic in stir fries,
breads, sauces, tarts, soups, salads and curries.
500g shallots, peeled, leave whole or slice for a finer
1 tbsp olive oil
4 tbsps caster sugar
Zest and juice of 2 oranges
2 tbsps white wine vinegar
- Place the shallots in a saucepan with the
olive oil, cook over a low heat until softened and beginning
to caramelised, this will take around 20 minutes.
- Add the sugar, orange juice and zest and
the vinegar, continue cooking until the liquid has reduced
a little, around 7 - 10 minutes, allow to cool.
- Spoon into a sterilised jam jar, cover
and store in the fridge. Eat within 1 week.
- Serve cold with cheese or cold meats, or
warm and serve as a delicious topping for steak or gammon.
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