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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.
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.
Best cooked to order.
Cooking courses and gourmet vacations available at
Experience the reality of gourmet cooking yourself. There is only one way to learn and that is to do it! Top chefs, luxury accommodation, set in France - the home of gourmet cuisine; what more could you ask for?
Your hosts and tutors are acclaimed chefs Maynard Harvey and Emerson Farrar, two modern chefs who use the freshest ingredients with an emphasis on distinct flavours and clean, meticulous presentation. Their passion and enthusiasm for cooking will stimulate your own love of food, and their expertise will help you gain confidence and perfect your technique in the kitchen.
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