Puree Of Shallots And Onions Puree Dechalotes Et Oignons Recipes

PUREE OF SHALLOTS AND ONIONS (PUREE D'ECHALOTES ET OIGNONS)

Steps:

• Put onions, shallots and wine into container of food processor or blender. Blend to fine puree.

ONION PUREE

Steps:

• Slice the onions into very thin rings.
• Place the rings in a pan and pour in cold water to cover.
• Bring to a boil and simmer for two minutes.
• Then drain and refresh under cold water.
• Place half the butter, the star anise and the blanched onions in a large pot over medium heat.
• Sweat for 10-15 minutes, stirring frequently.
• Add the two liters of water and chicken wings, then bring to a boil, turn down the heat and simmer.
• After about three hours, the liquid should have reduced down to a syrup.
• If it is reducing too quickly, add some more cold water and lower the heat.
• After three hours, if you are still left with some excess liquid, increase the heat and reduce until only a little remains.
• Leave to cool, then remove the star anise and the chicken and liquidise.
• Pass the resulting purée through a fine-mesh sieve or, for a more rustic finish, leave it as is.
• To serve, stir in cream to taste, whisk in the remaining butter and season with salt.
• It will take a lot of salt, but this is important because it balances out any bitter flavours.

RUMP OF LAMB, KIDNEYS, SHALLOT PURéE & BROAD BEANS

Steps:

• Start by making the shallot purée. In a large pan, melt the butter over a medium heat and stir in the shallots and bay. Season with salt and lower the heat. Cover and allow to sweat and simmer very gently for 40-50 mins until soft and translucent. They should create a lot of juices. Pour in the double cream and boil for 1 min. Remove from the heat and use a slotted spoon to put the shallots in a blender with just enough of the liquid to allow them to purée. Add more of the liquid if necessary but you should have a thickish consistency. Push through a sieve for a smoother result and set aside.
• Heat oven to 180C/160C fan/gas 4. To cook the lamb, heat the oil in an ovenproof pan to a high temperature, season the lamb generously all over and put fat-side down and colour. Turn it over and roast in the oven for 15-20 mins depending on how you like it cooked. Remove and rest it somewhere warm.
• To cook the kidneys, heat a frying pan with the butter until gently foaming. Add the seasoned kidneys and allow to colour for 2-3 mins on one side without shaking the pan. Flip them over and continue cooking for another min or so. Remove, tip them into a sieve and allow to rest over a bowl to allow any pink juices to drain. Keep the kidneys somewhere warm and discard the pink juices.
• For the broad beans, make a vinaigrette with the white wine vinegar and olive oil, adding the garlic and the parsley. Stir together, add to the broad beans, then tip in any meat juices from the lamb.
• To serve, spoon some of the shallot purée onto a plate, slice the lamb quite thickly and arrange on top, then place 2 kidney halves on top of the lamb. Spoon around some of the broad bean vinaigrette and serve.

AIL OU ECHALOTES CONFITS (GARLIC OR SHALLOT CONFIT)

Steps:

• Peel the garlic and remove any green sprouts. If using shallots or onions, trim both ends before peeling.
• Heat the fat in a small saucepan over medium flame.
• When the fat is warm (not hot--you are not frying the garlic), add the garlic (or shallots or onions), the quatre epices and the pepper.
• Cook until soft, about 20 minutes for garlic, 30 minutes for shallots or onions.
• Remove them from the fat with a slotted spoon and cool on paper towels.
• If not used immediately, they can refrigerated in a small container for several days--but do not cover them with fat.
• Serves 6 as a garnish.

OMELETTE DES OIGNONS ET DES FRITES

Steps:

• Place potatoes in a medium bowl and pour in water to cover; let soak until ready to cook.
• Pour water into a large Dutch oven or other heavy pot to fill halfway full; season generously with salt. Bring to a simmer over medium heat. Drain potatoes and add to pot; cook until fork-tender, 6-8 minutes (be careful not to overcook). Using a slotted spoon or tongs, transfer potatoes to a wire rack set inside a rimmed baking sheet and let cool and dry. Transfer potatoes to a rimmed baking sheet lined with paper towels and pat dry (for the crispiest results, you want to make sure your potatoes are completely dry before frying).
• Pour out water and dry pot. Pour in oil to come 1½" up the sides and clip thermometer onto pot. Heat oil over medium-high until thermometer registers 375°. Working in 2 batches, fry potatoes until light golden brown, 11-14 minutes per batch. Using slotted spoon or tongs, transfer pommes frites back to rack as you go; immediately season with salt (potatoes will darken as they cool).
• Crack eggs into a small bowl and beat with a fork to blend. Melt butter in a small nonstick or cast-iron skillet over medium-high. Add onion in an even layer and cook, undisturbed, until very well browned (just shy of burnt), about 5 minutes. Stir and season with salt, then cook, stirring occasionally, until all of the onion is slightly softened, about 1 minute. Reduce heat to medium and pour in eggs, swirling pan to coat bottom in an even layer. Cook until set underneath, about 1 minute. Give pan a shake to ensure nothing is sticking, then, using a spatula, flip omelet in 1 confident motion and cook on other side until set, about 1 minute. (Alternatively, cover pan with a lid and cook until eggs are just set, about 1 minute.) Working from one side of pan, fold one third of omelet over onto itself, then fold over again to create a roll.
• Slide omelet onto a plate, arranging seam side down, and top with chives. Serve with pomme frites alongside.