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Posts Tagged ‘shallots’

What you need:

3 tbsp olive oil
1 fat garlic clove, finely chopped
3 shallots, finely diced
400g  ( around 6 ) pork sausages
400g tin cherry tomatoes
1 red chilli, deseeded and thinly sliced
220g red and yellow cherry tomatoes, halved
400g dried tagliatelle
Small bunch fresh basil leaves

What you do:

Heat the oil in a large frying pan over a low heat, add the garlic and shallots and soften for 5 minutes. Split the sausage skins and add the pork mince to the pan. Cook over a high heat for 5 minutes, breaking up with a wooden spoon, until well browned and cooked through.

Pour over the canned tomatoes and add the chilli and fresh cherry tomatoes. Season well, bring to a simmer and warm through.

Meanwhile, bring a large pan of salted water to the boil, add the pasta and cook for 8 minutes until al dente.

Drain the pasta and return to the pan, then pour over the sauce, tossing well to coat. Divide among bowls and garnish with basil leaves to serve.

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What you need:

400g green beans
25g butter
3 shallots , finely chopped

What you do:

Cook the green beans in boiling, salted water for 3-4 mins, until just tender. Drain and cool under cold running water. This can be done the day before – just keep the beans covered in the fridge.
When you’re ready to eat, heat the butter in a large frying pan until foaming, add the shallots and cook for 4-5 mins, until soft but not coloured. Throw in the beans and toss to coat. Cook for 1-2 mins until heated through, then season.

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What you need:

300g  extra fine green beans
75g  dry cured un-smoked back bacon
4 shallots, finely sliced
2 garlic cloves, thinly sliced
1tsp thyme, chopped
2tsp  basil infused olive oil
2tsp toasted pine nuts

What you do:

Place a small pan of water on the stove and once bubbling pop the beans in for 2-3 minutes, drain into a colander and refresh under cold water.

Place a large frying pan onto a medium heat and add the basil infused oil. Then add the bacon and shallots and cook for 5 minutes until soft and the bacon has crisped up a little.

While this is going on add the sliced garlic and fry for a minute or so until you have a wonderful aroma of bacon, garlic and shallot. By which time add the beans and cook for 2-3 minutes along with the fresh thyme. Once you feel the beans are hot enough, season to taste and serve garnished with toasted pine nuts.

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What you need:

4 small Baking Potatoes ( Washed)
200g Bacon bits
2 Shallots, finely chopped
25g Butter, extra for greasing
100ml Milk
75g  grated Cheddar Cheese
2 tbsp  Parsley (chopped)
1 pinch Salt
1 pinch Black Pepper  (freshly ground)

What you do:

Preheat the oven to 200°C /400°F/Gas mark 6.

Prick the potatoes all over with a fork, then transfer to the oven and bake for 45 minutes, or until tender.

Leave to cool for around 20 / 30 mins.

In the meantime heat a frying pan and dry-fry the bacon bits  for 2-3 minutes, or until golden. Then add the shallots, stir, and fry for a further 1-2 minutes.

Slice off the top third of each potato, horizontally. Using a spoon  scoop out all of  the potato from the skins  into a large bowl. Keep the hollowed-out skins and place into a lightly greased baking dish.

Mash the potato until smooth. Add the milk and butter and beat together . Stir in the grated cheese, bacon bits, and shallots. Season to taste with salt and pepper.

Divide  the mixture back into the potato skins and bake for 20–25 minutes, or until the filling is heated through and golden on top.

Sprinkle the parsley on top.

Serve hot .

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What you need:

2 tbsp vegetable oil
4 oz / 115 g thinly sliced shallots
Kosher salt and freshly ground black pepper
4 0z /115 g  slices cured sausage (such as salami or Chinese sausage), quartered if desired
2 tbsp thinly sliced garlic ( or crushed)
1 1/2 tbsp  peeled ginger ( crushed)
1/4 tsp crushed red pepper flakes
1/2 chopped iceberg lettuce
2 bunches of  fresh watercress, trimmed, cut into 2″ pieces
1lb cooked brown rice

What you do :

In a large non stick frying pan heat the oil over low heat. Add the shallots stirring often, until golden brown for around 10 – 12 minutes.

Remove with a slotted spoon to a paper towel-lined plate and season lightly with salt and pepper ( the shallots will crisp as they cool).

Increase heat to medium & add the sausage , garlic ,ginger, & red pepper flakes to the same frying pan, stirring for around 2 minutes.

Add 1/4 cup water, scrapping  up any browned bits. Increase heat to medium-high, add the lettuce and watercress and cook, tossing often, just until wilted, 1-2 minutes.

Season with salt and pepper. Sprinkle fried shallots over.

Serve with brown rice.

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What you need:

3   medium  sized zucchini (courgette)
4 oz /115 g  self-raising flour
4 oz /115 g parmesan finely grated
3 shallots ( trimmed & thinly sliced)
1 egg, whisked
2 oz / 55 g fresh  parsley (chopped)
2 tsp dried oregano leaves
1 tsp salt
1/4 tsp ground nutmeg
4 tsp olive oil

What to do:

Trim the ends from zucchini. Coarsely grate the zucchini (Courgette).  Place in a colander and squeeze out as much excess moisture as possible then transfer to a bowl. Stir in the self-raising flour, parmesan, shallots, egg, parsley, oregano, salt and nutmeg.

Heat 2 tsp olive oil in a non-stick frying pan over medium-high heat. Drop four 2-tablespoonful measures of zucchini (courgette) mixture into pan. Cook for 1 1/2 minutes each side or until golden and cooked through.

Transfer to a plate lined with paper towel.

Repeat with 2 tsp olive oil and remaining zucchini mixture.

Serve hot.

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