Here are some delicious spring/summer recipes using British shallots.
These delicious dishes are perfect for the warmer months and reflect consumer trends in global cuisine and tapas-style shared dishes.
chaat masala potatoes and shallots
Sweet, crunchy raw ecallion shallots pair perfectly with crunchy new potatoes, chilled yogurt, and a tangy dressing in this fresh Indian-inspired salad.
service: Four
Preparation time: 10 minutes
Cooking time: 35 minutes
For potatoes:
750g new potatoes, cut lengthwise into 1cm thick pieces.
2 tablespoons olive oil
1 teaspoon chat masala
1/2 teaspoon turmeric
salt and pepper taste
Thick Greek yogurt 250g
1 ecarion, thinly sliced with a mandolin or by hand
1 green chilli (thinly sliced)
1 1/2 teaspoons toasted coriander seeds
1 1/2 teaspoons roasted nigella seeds
For coriander chutney:
30g fresh coriander (save a few for garnish)
1 green chilli, seeds removed and coarsely chopped
1 tablespoon lime juice
4 tablespoons olive oil
salt
To provide:
1 1/2 tablespoons commercially available tamarind paste
1 and 1/2 teaspoons caster sugar
1/4 teaspoon chat masala
what will you do:
Preheat the oven to 200°C fan. Bring a large pot of salted water to a boil. When it boils, add the potatoes and simmer for 4-5 minutes until heated through. Drain the potatoes.
Add potatoes to a large baking tray. Pour 2 tablespoons of oil and add chaat masala, turmeric and seasonings on top. Mix thoroughly. Roast in the oven, stirring once or twice, for 35 minutes or until deep golden brown.
Meanwhile, make the coriander chutney. Place all ingredients in a food processor or blender and blend until smooth. Let’s set it aside.
To make the tamarind dressing, combine all ingredients in a small bowl with 1 1/2 teaspoons water until sugar is dissolved. Let’s set it aside.
Spread the yogurt on a large plate. Add half of the coriander chutney on top and stir until fully incorporated. Drizzle with half of the tamarind dressing and top with the potatoes, shallots, and chili peppers. Serve with remaining coriander chutney and tamarind dressing, sprinkled over toasted seeds and reserved coriander leaves.
Spanish style cod stew
With warm flavors of shallots, paprika, and brandy, this rich white fish stew is delicious topped with aioli and lots of crusty white bread for dipping.
service: 4. As a starter or side
Preparation time: 15 minutes
Cooking time: 45 minutes
For stew:
2 tablespoons extra virgin olive oil
50g shallot (peeled and finely chopped)
1 clove garlic (peeled and finely chopped)
1 green onion (washed and sliced)
1 carrot (peeled and finely chopped)
1/2 fennel bulb, finely chopped
2 pieces of finely chopped celery
2 tablespoons tomato puree
4 tomatoes (chopped)
175ml white wine
brandy 50ml
1 bay leaf
Fish stock 750ml
1/2 teaspoon cayenne pepper
1 tablespoon smoked paprika
12 new potatoes (cooked)
Cut 400g of skinless white fish such as cod or hake into bite-sized pieces.
12 seedless black olives
a handful of fresh parsley
handful of tarragon
Juice of 1 lemon
To provide:
Pickled rakkyo
aioli
hard white bread
what will you do:
Heat the olive oil in a large pot over low heat. Add the shallots, garlic, green onions, carrots, fennel, and celery and gently sauté until softened but not browned, 10 to 12 minutes.
Add tomato puree, chopped tomatoes, white wine, and brandy. Bring to a boil and simmer until the liquid is reduced by half.
Add the bay leaf and fish stock and bring to a boil. Reduce the heat and simmer until the volume is reduced by half.
Add cayenne pepper, smoked paprika, potatoes, fish, and olives. Simmer for up to 5 minutes or until the fish is cooked through (depending on the fish you like).
Add the parsley, tarragon, and lemon juice and toss gently to avoid breaking up the fish too much.
To serve, pour into bowls, top with aioli and lightly pickled shallots, and serve with crusty bread.
ukshallot.com
