INGREDIENTS
1 kilogram shallots
2 tablespoons olive oil
2 cloves garlic, sliced
1 tablespoon finely chopped rosemary
2 bay leaves
¼ cup packed brown sugar
1 tablespoon tomato paste
1 cup red wine
½ cup balsamic vinegar
¼ cup raisins
METHOD
Peel the shallots and trim the root ends. Do not cut off the root as this holds the shallot together. Heat the oil in a pan large enough to hold the shallots in one layer. Sauté until golden on all sides.
Add the garlic, rosemary, bay leaves, brown sugar and the tomato paste and stir to combine. Add the red wine, allowing it to bubble up then stir in the balsamic vinegar and raisins. Season and cover. Cook until the shallots are tender, stirring occasionally. Remove the lid towards the end of cooking and simmer until the juices are reduced and syrupy.
Serve warm or at room temperature with terrine or paté, ham, cheese and crusty bread or roasted meats.
Refrigerate in a sealed container.
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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.