Roasted Shallots with Dates, Port and Walnuts
By OcadoLife
Published on 17 October 2022
Irresistibly smoky, soft and sticky, these Roasted Shallots with Dates, Port and Walnuts from food writer and chef Ravinder Bhogal deserve pride of place on your table. Serve them as a side dish for a roast, or turn them into a starter with whipped feta or labneh and lightly warmed pitta bread.Time and servings
50 minsTotal time
6Servings
10 minsPrep time
40 minsCooking time
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
Method
Step 1
Preheat the oven to 200°C/180°C fan/gas 6. Heat the butter and oil in a large ovenproof pan over a medium heat. Add the rosemary, then arrange the shallots in a single layer, cut-side down, and leave to caramelise for 3-4 mins, turning only if they start to catch.Step 2
Sprinkle over the sugar, then add the balsamic vinegar; bubble for a couple of mins until the liquid has evaporated. Pour in the port and stock, then scatter over the dates and crushed juniper berries and season well.Step 3
Transfer the pan to the oven and cook for 30 mins until the shallots are sticky and soft but still holding their shape. Scatter over the toasted walnuts and serve.