Recipes from professional Chef Tallyrand:
•
Caramelised
Shallots and Garlic Cloves
•
This
recipe is to accompany the Beef Roulades 'Bresaola'
recipe <click here>
but it can of course be served with a dish of your choice.
Ingredients
| butter |
50
|
gm |
| honey |
100
|
ml |
| shallots
- peeled |
12
|
pc |
| garlic
cloves - peeled |
12
|
pc |
Method
- Melt
the butter in a thick bottom frying pan
- Add
the honey and stir to combine
- Add
the shallots and allow to simmer gently until the
butter and honey mix begins to reduce and caramelise,
turn the shallots often to cook evenly
- When
the shallots are nearly cooked, add the garlic cloves
and continue cooking until both are softened and cooked
- with skill and practice, the shallots and garlic
should be cooked at the same time as the butter and
honey have all but reduced to nothing and nicely caramelised
Chef's
Tip:
To
help ensure things do not burn, the shallots and garlic
cloves can be blanched and refreshed prior to adding
to the pan
Serves
4
| Blanch |
= |
to
place into boiling water until lightly cooked |
| Refreshed |
= |
to
place into iced water or under cold, running water
to halt the cooking process |
To
remove any stuck on caramel from pans, etc place into
a larger saucepan, cover with water and bring to a
boil. The caramel being sugar will just dissolve away
- no need for scrubbing and ruining your cookware!
| Legend: |
|
|
|
| |
lt |
=
|
litres |
| |
ml |
=
|
millelitres |
| |
kg |
=
|
kilograms |
| |
gm |
=
|
grams |
| |
tsp |
=
|
teaspoon |
| |
tbs |
=
|
tablespoon |
| |
sq |
=
|
sufficient
quantity (add to taste) |
| |
pc |
=
|
piece,
meaning a whole one of |
Enjoy
and bon appetit . . . . .
Published
01 October 2003
|
