|
| 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
|
