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    Butter-Roasted Shallots with Orange and Cardamom

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    Butter-Roasted Shallots with Orange and Cardamom

    Sweet shallots are enhanced by the sharpness of orange. If you can, use bitter Seville oranges, which should be around in mid-January.

    • Preparation time: 10 minutes
    • Cooking time: 120 minutes
    • Total time: 2 hours 10 minutes 60 minutes 60 minutes 10 minutes

    Serves: 4 as a side dish


    • 8-12 large shallots, peeled
    • 100g unsalted butter, diced
    • 8 cardamom pods, lightly crushed
    • Juice and finely grated zest of 2 unwaxed oranges


    1. Preheat the oven to 150°C, gas mark 2.
    2. Arrange the shallots in a small roasting pan, dot with half the butter and sprinkle with the cardamom and orange zest. Cover with foil and bake for about 2 hours or until the shallots are perfectly tender. About 15 minutes before the end of cooking, remove the foil and add the orange juice and remaining butter.
    3. Transfer the shallots to a hot serving dish with a slotted spoon. Bring the juices in the pan to the boil, whisking them to blend, then strain into a warm jug, season with salt and pepper and serve with the shallots. Serve with grilled pork chops or gammon steaks.

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    Drinks recommendation

    The wine depends on what you serve this with. Tangy gammon or a rich slab of pork demand a bright, fruity red.


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