Hi everyone
I was wondering if anyone out there had a recipy for the above. I have for the past two years produced a lot of very nice looking and tasting shallots.
However I can't seem to keep them longer than about a month before the dredded rot sets in (my own falt first year stored in a damp room , second year roof leaked all over them (typical ))
So any help would be gratefully appreciated. Don't think I could cope with the house falling down, just so I can't enjoy the shallots .
Thanks
Shallot jam/chutney/marmalade recipy
Moderators: KG Steve, Chantal, Tigger, peter
-
- KG Regular
- Posts: 2468
- Joined: Tue Nov 03, 2009 6:02 pm
- Location: East Sussex
Hi Fairweather, there is a recipe here
viewtopic.php?f=6&t=4768&hilit=onion+jam+e
I think you should be able to substitute shallots for onions, good luck.
viewtopic.php?f=6&t=4768&hilit=onion+jam+e
I think you should be able to substitute shallots for onions, good luck.
Sit down before a fact as a little child, be prepared to give up every preconcieved notion, follow humbly wherever and to whatever abyss nature leads, or you shall learn nothing.
By Thomas Huxley
http://www.wildrye.info/reserve/
By Thomas Huxley
http://www.wildrye.info/reserve/
-
- KG Regular
- Posts: 66
- Joined: Sun Aug 29, 2010 5:03 pm
- Location: Wick, Caithness
Hi Nature's Babe
Ta very much. Shall have a look at it later when kids asleep. All off school again today. Never mind a snowman calls.
Ta very much. Shall have a look at it later when kids asleep. All off school again today. Never mind a snowman calls.
-
- KG Regular
- Posts: 2468
- Joined: Tue Nov 03, 2009 6:02 pm
- Location: East Sussex
Another recipe
1lb 2oz shallots
4tbs olive oil
1tbs butter
1 strip lemon zest
1cinnamon stick
1 chilli or to taste
4 whole cloves 3 crushed cardamon pods 8 oz sugar
half teasp blk pepper
6 tbs sherry vinegar
gently saute sliced shalots in oil and butter 15 mins till golden
add tie lemon zest cinnammon cardomom cloves in muslin bag, add sugar stir gently simmer 40 mins, add vinegar and pepper simmer 15 mins till thick brown and sticky, will keep a week chilled.
1lb 2oz shallots
4tbs olive oil
1tbs butter
1 strip lemon zest
1cinnamon stick
1 chilli or to taste
4 whole cloves 3 crushed cardamon pods 8 oz sugar
half teasp blk pepper
6 tbs sherry vinegar
gently saute sliced shalots in oil and butter 15 mins till golden
add tie lemon zest cinnammon cardomom cloves in muslin bag, add sugar stir gently simmer 40 mins, add vinegar and pepper simmer 15 mins till thick brown and sticky, will keep a week chilled.
Sit down before a fact as a little child, be prepared to give up every preconcieved notion, follow humbly wherever and to whatever abyss nature leads, or you shall learn nothing.
By Thomas Huxley
http://www.wildrye.info/reserve/
By Thomas Huxley
http://www.wildrye.info/reserve/