Grower's Guide - November - written by Chef Consultant, Celia Brooks
A Lot of Shallots
Shallots play on repeat on my regular grocery shopping list. As a household of just two, they’re much more convenient for us than regular size onions - one shallot is perfect for a two-person stir-fry, a fresh salsa, a shared omelette, a couple of shallots for a pasta sauce, a gravy, a curry. I never have a half-cut onion languishing in the fridge, because at least one whole shallot always gets used.
Banana shallots are my personal fave - though not exactly banana shaped, they are elongated, and easy to peel. Standard round shallots are about the size of a cherry. Both are sweeter and milder than regular onions. They lend themselves particularly well to using raw because the pungency is tame - perfect for dishes that need finesse rather than punch.
While you can use them anywhere you would use an onion, they are best for when you just want a little bit of onion in a dish. I mean, peeling onions (or shallots) is not one of life’s greatest pleasures, no matter how you slice it.
Shallots are packed with allicin, a natural chemical which reduces cholesterol, and is anti-viral, anti-bacterial and anti-fungal, for disease resistance. So they support your well-being, too!
Some of my favourite quick-fix shallot ideas:
Shallot Vinaigrette: Finely slice a shallot and soak it in red wine vinegar for 10 minutes. Whisk in olive oil, Dijon mustard, a touch of honey, sea salt, and pepper. Perfect over salads, sautéed or steamed greens, or roasted vegetables.
Crispy Fried Shallots: Heat about half an inch of vegetable oil in a frying pan until quite hot but not smoking. Thinly slice shallots and fry until golden brown. Remove quickly with a slotted spoon as soon as they are golden and drain on kitchen paper. Sprinkle with sea salt. These make a fantastic crunchy topping for salads, soups, or egg fried rice.
Shallot & Herb Compound Butter
Mix softened butter with finely minced shallots, parsley, thyme, a pinch of sea salt and a touch of finely grated lemon zest. Roll into a log and refrigerate. Slice off pieces to melt over fish, steak, or vegetables, or serve with a hot baguette.
Caramelised Shallot & Mushroom Tartlets
From “New Vegetarian” by Celia Brooks
Party season is around the corner, and these are my go-to easy party nibbles and a staple of my (now historic) catering days. A cross between a tartlet and a mini open grilled sandwich, these no-fuss party treats are so simple to make - there’s no pastry to make or roll out - just good old sliced bread! You can of course use regular onions if making these for a big crowd, but for a dinner party appetiser, I prefer to use shallots for their elegant sweetness.
Prep time 20 minutes / Cook time 25 minutes / Makes 24 tartlets
Ingredients
2 tbsp olive oil
6-8 large shallots, peeled and sliced
2 tsp golden caster sugar
Sea salt and freshly ground black pepper
150g chestnut mushrooms, chopped small
3 thyme sprigs, leaves stripped
12 slices medium-sliced white bread
Soft butter
250g Gruyere or mature cheddar cheese (or half of each), grated
Special equipment:
A 2 inch / 5cm diameter drinking glass, or a plain round biscuit cutter
2 x 12-hole non-stick mince pie tins
Method
1) Heat the olive oil in a large frying pan. Cook the shallots until soft and light golden, then sprinkle in the sugar and cook until one shade darker. Add the mushrooms, salt and pepper and cook until the mushrooms are soft and juicy, about 5 minutes.
2) Using the top of the glass or cookie cutter, stamp out 2 circles from each slice of bread (the glass flattens the edges of each circle, which makes the tartlets crisper). Lightly spread butter on one side of each circle, then press butter-side down into each mince pie hole. Press firmly into the indentation.
3) Preheat the oven to 200C. Use a teaspoon to put spoonfuls of the shallot mixture on each bread circle. Top with grated cheese. Bake for 10-15 minutes until golden and bubbling. Serve hot.
