Roasted Shallots With Olives Bay Balsamic Recipes

ROASTED SHALLOTS WITH OLIVES, BAY & BALSAMIC

Steps:

• Heat oven to 200C/180C fan/gas 6. Pour boiling water over the shallots to cover them, leave for 5 mins, then drain and peel. Halve any larger shallots. Tip into a shallow ovenproof dish and add all the other ingredients except the olives, plus a little salt and pepper. Mix well.
• Bake, uncovered, for 30-35 mins, stirring halfway through and adding the olives.

ROASTED SHALLOTS

Steps:

• Preheat the oven to 400ºF.
• Cut the ends off the shallots and peel them. If you are struggling with getting the skin off, make a shallow cut along the length of the shallot and then peel. Place them on a small baking sheet and drizzle them lightly with olive oil.
• Pour on the balsamic vinegar and sprinkle with a good pinch of salt and a few grinds of pepper. Use a rubber spatula or your hands to mix well.
• Lay down the thyme sprigs and cover the pan with foil. Bake for 20 minutes, then remove the foil and bake for another 15 minutes. Remove and discard the thyme sprigs. Allow to cool slightly and serve.

BALSAMIC-ROASTED SHALLOT SAUCE

Steps:

• Preheat oven to 350. Drizzle olive oil and half the rosemary over peeled shallots and place in a baking dish. Roast for 30 minutes at this temperature.
• Increase oven temperature to 400 and roast for an additional twenty minutes. Remove from oven and allow to cool.
• Melt butter in a saucepan and saute onion and remaining rosemary until soft.
• Add red wine and cook on a low boil, allowing liquid to reduce, about eight minutes.
• Add chicken stock and continue to cook on a low boil while the liquid contiunes to reduce
• Slice roasted shallots and add to sauce. Add the peppercorns and the balsamic vinegar and allow to reduce until sauce thickens.
• Pour over roasted meats or pasta.