Shallot Dartois (Anna Berrill)
25 May 2012
Shallot Dartois: Recipes
Shallot Dartois: Recipes

You will need
16 banana shallots
100g butter
1 bottle of red wine
10g thyme
50g caster sugar
200g puff pastry

1. Peel and finely slice the shallots lengthways.

2. In a heavy bottomed pan add the butter and allow to sizzle. Now add all of the sliced shallots, season with salt and pepper and allow to cook down for about 10 minutes.

3. Once the shallots start to lose their volume in the pan, add the wine, thyme and sugar and continue to cook until all of the liquid has evaporated. Once this has been achieved remove from the heat, you should be left with a rich, deep, dark red shallot mixture that sticks together. Allow to cool.

4. Roll out the puff pastry until it is three to five millimetres thick. Brush with an egg yolk and place a ‘sausage’ of the cold shallot mixture one inch away from the edge nearest you. Roll up as you would if making a sausage roll. Brush with the egg mix and allow to set in the fridge.

5. When required place on a non-stick tray and bake at 200°C/gas mark 6 for 12–15 minutes.

Recipe, UK Shallots

Click here to go to the original article on Red Online
Click here to see Shallot Dartois
Click here to see Lisa Faulkner’s chicken tarragon
Click here to see The Galvin Brothers' cote de boeuf with truffle macaroni

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