shallots of shallots.

Today has almost been a total write-off. I wrote a list of things I needed to do (which was ONE thing, apparently) did it, and then lay in bed watching Paper Heart.

When it came to 6 o clock I decided I should probably do something, and I also decided I was hungry. Duck legs in the fridge, shallots in the cupboard. So I caramelised the shallots and they were superb with the duck, a very good combination!

Ingredients:
1 dessert spoon of butter (approx)
3 good-sized shallots, sliced
2 tsp brown sugar
juice of 1 orange, made up to 150ml with red wine
1 tsp balsamic vinegar

1. Heat the dessert spoon of butter in a frying pan, and add your sliced shallots. Stir them about until they start to soften and brown. Leave them to caramelise slightly for 5mins.

2. Add the sugar and let it dissolve, then add the orange juice, red wine and balsamic vinegar. Cover the pan and let it simmer for 20mins.

3. Take the lid off and reduce the liquid. You should be left with gooey, shiny, beautifully deep purple shallots, mmm!

(Before the mixture is simmered and reduced - it ends up thicker and more purple than this!)

I didn't take a photo of the finished product because I was so hungry I practically inhaled it....

This would also be super yummy with a nice beef or venison steak! Or stirred into a salad. Yum yum yum.

I made this recipe up, inspired by something I tasted at Dartmouth Food Festival a few months ago. Do let me know if you try it :)