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    Shallots with Port

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    Shallots with Port

    Hugh Fearnley-Whittingstall - Serve these lovely shallots hot with your roast or cold the next day with strong cheeses, slices of ham, or leftover cold pork

    • Preparation time: 10 minutes
    • Cooking time: 1 hour 15 minutes
    • Total time: 1 hour 25 minutes 5 minutes

    Serves: 6

    Ingredients

    • 800g Shallots
    • 2 tbsp Rapeseed or olive oil
    • 10 Small bay leaves
    • 10 Juniper berries, lightly crushed
    • 200ml Port

    Method

    1. Preheat the oven to 160C/ gas 3. Bring a pan of water to the boil, drop in the shallots and leave for 30 seconds. Tip them into a colander; run under the cold tap. The skins should slip off easily; peel and leave whole
    2. Pour the oil into a roasting dish or tin. Add the shallots and stir them so that they are well coated. Tuck in the bay leaves, scatter over the juniper berries and a good sprinkling of salt and pepper. Trickle over the port, then cover with foil and bake for 45 minutes
    3. Take off the foil, stir the shallots gently and cook, uncovered, for 30 minutes more until they are very soft and starting to caramelise; the liquid should reduce to a few spoonfuls of intense, aromatic juice.

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