Roasted Shallots With Olives Bay Balsamic Food

ROASTED SHALLOTS WITH OLIVES, BAY & BALSAMIC

Steps:

• Heat oven to 200C/180C fan/gas 6. Pour boiling water over the shallots to cover them, leave for 5 mins, then drain and peel. Halve any larger shallots. Tip into a shallow ovenproof dish and add all the other ingredients except the olives, plus a little salt and pepper. Mix well.
• Bake, uncovered, for 30-35 mins, stirring halfway through and adding the olives.

WHOLE ROASTED SHALLOTS AND POTATOES WITH ROSEMARY

Steps:

• Preheat oven to 180°C/350°F/Gas 4.
• In a large baking tray mix the olive oil and balsamic vinegar (you can leave the balsamic vinegar out if you don't have any or don't like it), add the whole twigs of rosemary.
• Add the shallots and potatoes, stir so everything gets coated well.
• Season to taste with salt and pepper.
• Roast, uncovered, for approximately 1 hour or until the potatoes are tender. Depending on the size of the vegetables and your oven, they might take a little less or longer, according to some reviews it might be worth checking after about 45 minutes.
• Stir once or twice while roasting.

ROASTED SHALLOTS

Steps:

• Preheat the oven to 400 degrees F. In a large bowl, toss the shallots with the oil, 1 tablespoon salt, and season with pepper. Transfer to an aluminum foil-lined baking sheet and arrange in a single layer. Bake until the shallots are browned and tender, 20 to 25 minutes. Remove from the oven and allow to cool slightly. Using a knife, slice off the tips of the shallots (the end opposite the root end) and discard. Gently squeeze the shallots from their skins and season with salt and pepper to taste. Serve warm or at room temperature.

BALSAMIC-ROASTED SHALLOT SAUCE

Steps:

• Preheat oven to 350. Drizzle olive oil and half the rosemary over peeled shallots and place in a baking dish. Roast for 30 minutes at this temperature.
• Increase oven temperature to 400 and roast for an additional twenty minutes. Remove from oven and allow to cool.
• Melt butter in a saucepan and saute onion and remaining rosemary until soft.
• Add red wine and cook on a low boil, allowing liquid to reduce, about eight minutes.
• Add chicken stock and continue to cook on a low boil while the liquid contiunes to reduce
• Slice roasted shallots and add to sauce. Add the peppercorns and the balsamic vinegar and allow to reduce until sauce thickens.
• Pour over roasted meats or pasta.

ROASTED GARLIC AND BALSAMIC MARINADE

Steps:

• Combine all ingredients in a non-aluminum mixing bowl.
• Pour into a zip-lock bag.
• Add meat. When ready to cook, discard marinade.