Recipe By : Sophie Grigson, Style,The Sunday Times, Sep 29, 1996
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
600 g Small round shallots -- peeled
60 g Butter
3 tb Maple syrup
2 tb Lemon juice
Salt and pepper
These sweet, buttery shallots serve as a relish and go well with dark
game meats such a venison or grouse, or with boiled gammon or ham.
Leave the shallots whole. If some of them are much larger than
others, remove the outer layers to reveal twin inner shallots of a
more equal girth. Melt the butter in a heavy pan large enough to take
the shallots in a single, snug layer. Fry the shallots until patched
with brown, about 5 minutes. Drizzle over the maple syrup and stir
for about 1 minute. Now add the lemon juice, salt and pepper, and
just enough water to cover. Bring to the boil, then reduce heat and
simmer gently, stirring every now and then, until the shallots are
very tender (add a little more water if necessary) and there is only
a thin layer of syrup left in the pan, about 30 to 40 minutes. Reheat
when needed. They will keep in the fridge, covered, for 2 to 3 days.
