Sticky blackcurrant shallots
A really easy, delicious preserve using red wine and cassis from Sybil Kapoor's recently released The Great British Vegetable Cookbook - a great present for anyone who has an allotment.
Sybil says "This ultra-sticky shallot confit will keep for several weeks covered in the fridge. It tastes amazing in blue cheese sandwiches or as an accompaniment to roast venison or steak.
3 tablespoons extra virgin olive oil
450g/1lb smallish shallots, peeled
salt and freshly ground black pepper
150ml/5fl oz full-bodied red wine
150ml/5fl oz crème de cassis
1½ tablespoons red wine vinegar
1 Set a wide sauté pan over a low heat. Add the oil and, once warm, mix in the peeled shallots. Season lightly and fry gently, stirring regularly, for 10 minutes, until they start to colour, then cover the pan with some dampened crumpled greaseproof paper and a lid. Cook gently over a low heat for 20 minutes, or until very soft, remembering to give the pan the odd shake.
2 Remove the lid and paper. Add the wine, crème de cassis and vinegar. Return to the boil, then simmer gently for 30–35 minutes, or until the liquid has evaporated into a sticky juice and the shallots are dark and soft. Season to taste and transfer to a clean container. Once cool, cover and chill until needed. Gently reheat to serve.
Sybil Kapoor’s The Great British Vegetable Cookbook is published by National Trust Books. Recipe photography is by Karen Thomas.
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