We should have a vegetable garden. I read about them. I dream about them. I was wax lyrical about them.
Shallots from the garden
But that’s as far as I get.
Luckily for me our good friends have a garden that has bloomed productively this summer. And we’ve reaped the benefits: zucchini, radishes, potatoes, sorrel, shallots, beans ….. mouth watering goodness straight from the heart.
So last week, we were delivered a nice little bundle of shallots.
I’m no expert when it comes to shallots but after consulting my kitchen bible Stephanie Alexander’s Kitchen Garden Companion, slow cooked, carmelised gooeyness was the order of the day:
Cooked slowly in a frying pan over a low heat with some olive oil for about an hour until soft, dark-gold and melting. Prepared like this, they add a wonderfil sweetness and subtlety…
All you need is time…
Served with Moroccan lamb sausages from Island Bay Butchery, roast potatoes and a raw zuchini salad, it doesn’t get much better than this.
Slow cooked shallots with Moroccan lamb sausages, potatoes and a zuchini salad
Coming up soon – the pumpkin chronicles.
