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.

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

Recipe from professional
Chef Tallyrand

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