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- Roasted Shallots with Dates, Port and Walnuts
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Search results for 400 g of echalion shallots, halved lengthways
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Search results for 400 ml of port
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Ingredients
- 2 tbsp of unsalted butter
- 2 tbsp of olive oil
- 2 rosemary sprigs
- 400 g of echalion shallots, halved lengthways
- 1 tbsp of soft brown sugar
- 4 tbsp of balsamic vinegar
- 400 ml of port
- 200 ml of vegetable stock
- 50 g of medjool dates, finely sliced
- 1 heaped tsp of juniper berries, crushed with a pestle and mortar
- 1 handful of of walnuts, broken up and toasted, to serve