It's Shallot Season

UK shallots are amongst the finest in the world with a uniquely mild, sweet flavour. Used for centuries as an important ingredient in both western and eastern cooking to add flavour, sweetness and piquancy, shallots turn savoury recipes into something really special.

Shallots have their own, distinct flavour and using onions in recipes instead just doesn’t produce the same fantastic results.
 

Tunisian Braised Lamb Shanks with Shallots, Mint and Harissa Sauce

Serves 4

4 lamb shanks
16 shallots, peeled and left whole
2 cloves garlic peeled and crushed
Olive oil for frying
2 tins plum tomatoes
1 tbsp harissa paste (depending on the strength – please look at jar for recommended amount)
½ bunch of coriander roughly chopped
Good handful mint roughly chopped
2 tsp cumin seeds
2 tsp paprika
2 tsp allspice
550ml good chicken stock
Sea salt and black pepper

In a large ovenproof pan or casserole, heat a little olive oil, season the shanks and seal the meat until brown all over. Remove from the pan, then add the shallots. Cook until the shallots are browned, 2-3 minutes, then reduce the heat, add the harissa paste, cumin, paprika, all spice and garlic, fry for 30 seconds with the shallots, then add the tomatoes, coriander, mint and chicken stock. Bring to the boil, add the lamb shanks, then cover the pan or casserole and braise for 2 hours in the oven at 150C until the lamb is soft and tender. Remove the lamb shanks and shallots and keep them warm. Bring the cooking liquor to the boil and reduce until it has the consistency of a good thick gravy. Adjust the seasoning, then add the lamb and shallots back to the sauce and serve with a pea couscous.

Pea Couscous to accompany Braised Lamb Shanks

340g instant couscous
285ml boiling water
Zest of 1 lemon
100g frozen peas, blanched
1 tin chickpeas, rinsed and drained
Handful toasted pine nuts
Good handful shredded coriander
1 bunch mint leaves finely shredded
3tbsp olive oil

Mix the couscous with the boiling water in a bowl, season well and stir in olive oil, place a cover over the bowl and let it steam for 5 minutes. Then fluff up the couscous with a fork, and stir in peas, lemon zest, mint and coriander and serve with lamb shanks.

Tips

1. The lamb freezes well, as does the couscous
2. You could add sweet potato, raisins, carrots and more shallots to make it a vegetarian option
3. Chicken works well in theis recipes and reduces the cooking time by 1 hour
4. Some of the true harissa pastes, i.e. rose harissa, are very very hot, and should only be added 1 teaspoon at a time

Italian Shallot, Gorgonzola and Rocket Risotto

Serves 4

12 shallots, peeled and roughly diced
320g risotto rice
40g butter
2 tbsp olive oil
1l good chicken or vegetable stock
200g cubed gorgonzola cheese
50g grated parmesan
1–2 cloves garlic, peeled and crushed
Dash of white wine
50g rocket, washed
Sea salt and black pepper

Method

Heat the stock in a saucepan until just simmering, leave on a low heat. Melt the butter and olive oil in a heavy based saucepan until the butter is just foaming. Add the diced shallots and sauté, stirring for 2 – 3 minutes until softened but not brown, then add the rice and garlic and mix with the shallots butter and oil. Cook until the rice turns slightly opaque but not browned, approximately 1 minute. Add a good ladleful of hot stock. Stir until all the liquid has been absorbed. Continue adding the stock a ladleful at a time stirring constantly until the rice is slightly al denté i.e. with a slight bite to it. The consistency should be a thick porridge. Add the two cheeses and mix well. Season with black pepper and sea salt.

Stir in the rocket and cook for a further 30 seconds or until the rocket is just wilted. Remove from the heat. If the risotto becomes too thick add a little more stock, then serve with roasted whole balsamic shallots and shavings of parmesan.

Tips

1 For balsamic shallots, roast peeled whole shallots in some olive oil, balsamic vinegar and a sprinkling of sugar at 180°C until golden brown and soft. These are also lovely with roast turkey, steaks, duck etc.
2 Substitute baby spinach for rocket or top the risotto with basil pesto
3 Use another blue cheese i.e. Yorkshire or Danish Blue
4 This basic shallot risotto could be used to make wild mushroom and shallot risotto, substitute 150g of grated parmesan cheese for the two cheeses and add 50g soaked porcini mushrooms instead of the rocket halfway through the cooking process

Credit: www.ukshallot.com