Shallots in a Redcurrant Sauce

from Guy

Screen Shot 2020-04-14 at 10.50.59.png

 

Ingredients:

  • 6 Shallots (3 per person)
  • 30 g Butter
  • 150 mls Port
  • 2 Tbs Redcurrant Jelly (or any fruit berry jelly available!)
  • Sat & Pepper to taste

Method:

  1. Blanch the Shallots in boiling water for 1 minute, cool under cold water and peel.
  2. Melt the Butter in a sauté pan on a high heat and add the Shallots.
  3. Keep moving the Shallots around to evenly colour them.
  4. Once the Shallots are a dark golden colour (about 5 – 7 minutes) reduce the heat and add the Port and the Fruit Jelly.
  5. Once the Jelly has dissolved, season with Pepper and Salt if needed and further lower the heat to a slight simmer.
  6. Reduce the sauce by half – this should take 20 minutes or so.
  7. Adjust the seasoning and serve.

Screen Shot 2020-03-25 at 15.42.47

This entry was posted in Food and tagged , , , . Bookmark the permalink.

2 Responses to Shallots in a Redcurrant Sauce

  1. Pingback: April 14th 2020 | I do it my way

  2. Pingback: Breast of Duck (French Style) | I do it my way

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.