If you have a busy week ahead of you, dinners will be planned with convenience in mind. Try making this mix at the weekend and then use it for quick fuss-free dinners.

Serves: 6 – 8 portions

Prep time: 20 minutes

Cooking time: 20 minutes

 

 

You will need:

 

400g peeled shallots

½ bottle of white wine

4 cloves of chopped garlic

125g packet of butter

 

 

What to Do:

 

Finely chop all of the shallots and put to one side.

Add the 75g of the butter to a pan and melt. Sweat the shallots off in the butter until soft, then add the garlic. Allow to cook gently for 5 minutes or so on a low heat, not allowing the mix to colour.

Now add the wine and reduce by ¾ of the volume.

Add the other 75g of butter to the shallots that are cooked and remove the pan from the heat.

Pour in to a clean Kilner Jar whilst hot and close immediately.

This mix will then keep for up to a week in the fridge and is good for adding to things at the last minute such as Pasta Dishes, Moules Marinere; Stir Fry’s and even Quick Sauté Cabbage.

Recipes courtesy of: www.UKshallot.com


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