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Sweet and sour echalions with burrata and thyme
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Serves: 4-6 as a starter or side
800g echalion shallots
4 tbsp extra virgin olive oil, plus an extra splash
4 bay leaves
4 tbsp caster sugar
100ml red wine vinegar
4 tbsp dried currants (or raisins or sultanas)
200g burrata, drained
2 thyme sprigs, leaves picked
1. Trim the roots of the echalions, leaving enough to hold them together and keeping the skins on. Simmer in a large pan of boiling water for 5 minutes. Drain, cool a little, then peel off the skins.
2. In a large frying pan, heat the 4 tbsp oil and bay leaves. Add the shallots and cook for 5 minutes, until lightly browned. Add the sugar and vinegar, bubble for 4 minutes, then add the currants (or raisins or sultanas) and 5 tbsp water. Cover, reduce the heat to low and cook for 20-25 minutes, until soft. Uncover, turn up the heat a little and bubble for 5 minutes, or until the juices turn syrupy. Season and leave to cool to room temperature.
3. Pile the shallots onto a plate, spooning the juices and fruit over the top. Put the burrata alongside and slash the top. Drizzle with a splash more oil and scatter over the thyme leaves. Serve with bread for mopping up the juices, if liked. LH
This recipe first appeared in the Harvest section of Waitrose Food, September 2016 issue. Download the Waitose Food app for the full issue
Typical values per serving:
This recipe was first published in September 2016.