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CARAMELISED SHALLOTS AND GARLIC CLOVES RECIPE BY TALLYRAND

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.

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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

Serves 4

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

  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!

Enjoy and bon appetit . . . . .

Chef's terminology:

  lt
=
litres   tsp = teaspoon
  ml
=
millelitres   tbs = tablespoon
  kg
=
kilograms   sq = sufficient quantity (add to taste)
  gm
=
grams   pc = piece, meaning a whole one of

Tallyrand
Recipe from professional
Chef Tallyrand

Email Hub-UK : info@hub-uk.com