Caramelised    Balsamic     Shallots

Ingredients:

Shallots

Salt and pepper

Balsamic vinegar

Butter

1

             Carefully peel and then top and tail your shallots with a sharp knife to remove the root and the shoot.

2

             Remove all the papery layers and ensure they are approximately the same size, so if any are particularly large, remove an extra layer to bring them in line with the others..

3

             We want them to stay together in one piece, so be sure that you don't slice too high above the root or they will fall apart.

4

              Heat the butter in a high sided frying pan or saucepan on medium heat and wait until it stops crackling before adding the shallots.

5

             Sprinkle over some salt to help them release their water and cook faster. Stir occasionally to ensure even browning on all sides.

6

            After around 10 minutes, test if the shallots are cooked by poking with a sharp knife to see how tender they are. If it goes in easily, they are ready.

7

             Pour the balsamic vinegar onto the caramelised shallots - it will bubble ferociously, and you will get a strong smell of vinegar.

8

             Quickly swill the caramelised balsamic shallots around the pan for a few more seconds, add a twist of cracked black pepper and then turn off the heat.

9

            Remove the balsamic shallots into a warmed dish using a slotted spoon and serve immediately.

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