Читать книгу 200 Easy Slow Cooker Recipes - Katie Bishop - Страница 32

When onions and shallots are slow-cooked they deserve to be a main ingredient in their own right! Here, they are cooked in a sweet and sour sauce until they caramelise and become meltingly tender and full of flavour.

Preparation time: 10 minutes

Cooking time: 2 hours

Serves 4

Vegetarian

10–12 shallots

100ml (3½fl oz) red wine vinegar

2 tbsp tomato purée

2 tbsp toasted sesame oil

2 tbsp soft dark brown sugar

2 tbsp toasted sesame seeds

Fresh coriander leaves, to garnish

Using a sharp knife, halve the shallots lengthways and then peel – it’s much easier doing it this way, rather than peeling them first. Place the shallot halves in the slow cooker dish.

In a measuring jug, mix the wine vinegar, tomato purée, sesame oil and sugar together. Pour over the shallots and mix well to combine. Ensure that the shallots are nestled together in a single layer.

Cover and cook on high for 1 hour before carefully turning the shallots over. Cover again and cook for a further hour or until the shallots are tender and caramelised.

Scatter over the sesame seeds and toss to combine. Garnish with coriander and serve with freshly cooked egg noodles.

COOKING CONVENTIONALLY

Place in an ovenproof dish and cook, uncovered, in an oven preheated to 180°C (350°F), Gas mark 4, turning occasionally, for 1–2 hours or until soft and caramelised.