From Best-Ever
Vegetable Cookbook, Hermes House, 2000.
I had a few shallots in the cupboard so thought I would use
them up with this recipe for an antipasto dish. The recipe called for pickling
onions but I thought I could just as easily use the shallots.
I could not follow the recipe exactly for amounts as I had
an odd few shallots so I went by guess. I added about a tablespoon butter to a
small saucepan and when it had melted I added about the same amount of sugar
and kept stirring until it had dissolved. In went the onions, some white wine
vinegar (sufficient to half cove them) and about a tablespoon of balsamic
vinegar. I stirred them around and added some salt and grindings of black
pepper. The mix was brought to the boil and then brought down to a simmer until
the onions were soft enough to be pierced with a knife. This took about 15
minutes.
The onions were served warm. They went down quickly, eaten
with fresh samosas. I had in my mind that I could have the remainder the next
day in a cheese sandwich but they tasted so delicious that they all went in the
one sitting.
This small book was picked up cheaply from a stand somewhere and had never been actually used. This is so often the case when browsing you
find something that’s going cheaply and so you pick it up and after a few days
forget you have it. I intend to investigate this little book further. I think
the title is clearly an exaggeration (like many titles) but the
contents look worthy of trying.
Taste: ✔✔✔✔
Ease of
cooking: ✔✔✔✔✔
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