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Tom Kitchin’s shallot and parsley marmalade
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This savoury marmalade is sharp enough to cut through the richness of the goose perfectly. You can make it in advance, too, adding the butter, parsley and pepper just before serving.
Tom Kitchin is chef-proprietor of The Kitchin in Edinburgh
1 tbsp olive oil
12 echalion shallots (about 600g), finely sliced
250ml white wine
50g unsalted butter
½ x 25g pack flat leaf parsley, stalks finely chopped, leaves torn
1 tsp freshly ground black pepper
1 Heat the oil in a large saucepan. Add the shallots, season with salt and sweat gently for 4-5 minutes. Pour in ½ the wine and simmer right down until almost evaporated. Repeat with the rest of the wine. Set aside until ready to serve.
2 Return to a medium heat, if cooled, and add the butter, parsley stalks and leaves, and black pepper. Stir everything together well and cook for 1-2 minutes before serving.
This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.
Typical values per serving:
This recipe was first published in Mon Dec 01 17:30:00 GMT 2014.