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Wendy Hamson
April 2013

Walnut Grove Recipes

Glazed Shallots

Serves 4

  • 6 shallots
  • 400ml red wine
  • 100ml balsamic vinegar
  • 50g demerara sugar
  • 1tbs sherry vinegar
  • 2 star anise


1. Cut the ends of the shallots and peel them; try to keep the outer layer of the shallot that holds the inner bulbs together - otherwise you will end up with the small bulbs rather than the whole shallot.

2. In a heavy based saucepan add the red wine, vinegars, sugar and star anise. Add the shallots.

3. Bring to a boil and then reduce to a simmer. Keep it simmering until the liquid reduces and is thick and sticky.

4. Remove shallots from the pan and they are ready to serve.

Serving Suggestions

Can be served with any meat dish, the shallots have a robust flavor and will be a great accompaniment with red meats. Could also be served with chicken and game.

Advanced Preparation

Best cooked to order.

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