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Chunky Spaghetti Squash Soup

Saturday, January 1, 2005 at 09:20PM
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Ingredients

¼ squash, peeled and chopped
½ red pepper, seeds removed, chopped
1 clove garlic, roughly chopped
1 shallot, roughly chopped
½ squash, hollowed out
1 tbsp olive oil
150ml/5fl oz chicken or vegetable stock
salt and freshly ground black pepper

Cooking Instructions

  1. Preheat the oven to 200C/400F/Gas 6.
  2. Toss the chopped squash, red pepper, garlic and shallot in olive oil and season.
  3. Place on a baking tray with the hollowed squash and roast for 15 minutes.
  4. Bring the chicken or vegetable stock to simmer in a saucepan.
  5. Add the roasted vegetables, stir together and season to taste.
  6. Pour the chunky soup mixture into the hollowed roasted squash and serve.

Jerusalem Artichoke - Stir Fry

Saturday, January 1, 2005 at 09:20PM
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Ingredients

1 tbsp olive oil
2 banana shallots, finely sliced
1 clove garlic, finely sliced
4 Jerusalem artichokes, very finely sliced
salt and freshly ground black pepper
½ lemon, juice only

Method

  1. Heat a frying pan until hot, then add the olive oil.
  2. Add the shallots and garlic and stir-fry for one minute.
  3. Add the artichokes and stir-fry for a further 1-1½ minutes.
  4. Season with salt and freshly ground black pepper and a squeeze of lemon juice.
  5. Serve immediately.

Jerusalem Artichoke with Tomato Sauce

Saturday, January 1, 2005 at 09:20PM
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Ingredients

For the artichokes
150g/5½oz Jerusalem artichokes
30ml/1fl oz white wine
For the tomato sauce
1 tbsp olive
1 tbsp duck fat
½ shallot, chopped
100g/3½oz cherry tomatoes, chopped
100ml/3½fl oz white wine
salt and freshly ground black pepper
basil leaf, to garnish

Cooking Instructions

  1. For the artichoke, bring some water to the boil in a saucepan, and add the artichokes. Cook for approximately 5 mins, drain and when cooled enough peel the artichokes.
  2. Add the white wine to a saucepan, add the artichokes and cook for 5 minutes or until cooked, then drain and set aside.
  3. For the tomato sauce, in a frying pan, heat the oil and duck fat for one minute, then add the shallot and cook until softened.
  4. Add the tomatoes to the frying pan and cook down for 3-4 minutes, until softened. Add the white wine and reduce until thickened.
  5. To serve, place the artichokes into a bowl and pour the sauce over. Season, to taste with salt and freshly ground black pepper and garnish with the basil leaf.

Purple Sprouting Broccoli, Chilli & Feta Tarts

Wednesday, March 9, 2011 at 08:06AM
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Ingredients

  • 1 shallot , finely chopped
  • olive oil
  • 400g purple sprouting broccoli , trim chunky ends
  • 1 small red chilli , finely chopped
  • 500g pack puff pastry , a butter-based pastry will give you a better flavour
    or make your own.
  • 1 organic egg , beaten
  • 200g pack feta cheese , crumbled

Method

  1. Fry the shallots in a little olive oil for a minute, stir in the sprouting broccoli and chilli, then fry for a minute. Add a splash of water, put a lid on and cook for 2 minutes.
  2. Roll out the pastry to the thickness of a £1 coin and cut into 4 squares. Mark a border around the edge of each and prick the area inside of the border with a fork.
  3. Spread the broccoli mixture within the borders. Brush the border with egg. Sprinkle with the feta and bake for 30 minutes or until puffed and golden.

Squash Stir Fry

Saturday, January 1, 2005 at 09:20PM
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Ingredients

2 tbsp vegetable oil
½ squash, peeled, de-seeded and very finely chopped
½ red pepper, finely chopped
¼ guava, peeled and finely chopped
2 tbsp brown sugar
pinch chilli flakes
½ shallot, thinly sliced
½ lime, juice only
2 tbsp chopped fresh parsley
3 tbsp Greek yoghurt

Cooking Instructions

  1. Heat the oil in a wok over a high heat.
  2. Add the squash, pepper, guava, sugar, chilli flakes and shallot and stir fry for five minutes, or until the squash has softened and cooked.
  3. Add the lime juice and parsley and stir through.
  4. To serve, place onto a dish with a dollop of Greek
  5. yoghurt on the side

Thinly-sliced Chicken with Chives

Saturday, January 1, 2005 at 09:20PM
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Ingredients

6 chicken breasts
1 tomato
1 shallot
white wine
200 ml cream
chives
salt & pepper

Cooking Instructions

  1. Slice the chicken thinly and lightly brown in butter or oil. Season, keep warm.
  2. Dice the tomato, slice the shallot and sauté them in butter, in another pan.
  3. Add the white wine and leave for a couple of minutes to reduce, add the cream and chives, season.
  4. Serve warm with wild rice. 

Turkey & Noodles in Curry Cream Sauce

Saturday, January 1, 2005 at 09:20PM
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Ingredients

1/4 cup diced shallots
2 cups leftover turkey
2 tablespoons butter
2 tablespoons flour
1/2 cup chicken or turkey stock/broth
1 cup heavy cream
1 heaped tbsp curry powder
1/4 - 1/2 cup frozen peas (optional)
fettuccine for 2 - 3 servings

Instructions

Melt butter and saute shallots for a couple minutes. Add flour and cook for a few minutes to make a blonde roux. Gradually add stock and cream, stirring constantly. If thinner consistency is desired add a little more cream. Add curry powder (peas, if using) and stir to blend well. Add  turkey just long enough to heat through. Serve over fettuccine.

Carrot & Beetroot Salad

Wednesday, July 14, 2010 at 12:57PM
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Ingredients

350g/12oz carrots, peeled and trimmed
350g/12oz raw beetroot, peeled and trimmed
2 shallots, peeled and finely chopped
2 tsp cumin seeds
2 tbsp olive oil
1 tbsp sherry or red wine vinegar
1 small bunch of flat parsley, roughly chopped

Method

Peel and trim the carrots and beetroot, then coarsely grate both on a grater - wear rubber gloves if you don't want pink hands! Alternatively, use a food processor fitted with a grating plate. Place the grated vegetables in a bowl, add the shallots.

Heat the cumin seeds in a small pan until they are hot and smell pungent. Remove from the heat and scatter over the vegetables. Add the olive oil, vinegar and parsley, then toss well. Leave to marinate for at least 15mins before serving. Serves 4.

Lemon and Jerusalem Artichoke Soup

Saturday, January 1, 2005 at 09:20PM
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Ingredients

200ml/8fl oz boiling water
½ chicken stock cube
1 lemon, juice only
1 shallot, finely chopped
25g/1oz butter
5 Jerusalem artichokes, peeled and finely diced
4 parsley stems, chopped
salt and freshly ground black pepper, to taste
To serve
olive oil, to drizzle

Method

  1. Add all of the ingredients to a saucepan and simmer for eight minutes, until the Jerusalem artichokes have softened.
  2. Place into a food processor and blend until smooth.
  3. To serve, pour into bowls and drizzle with a little olive oil.