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Shallot Confit, with Garlic and Button Onions
Whole shallots, garlic and button onions roasted in the oven. Ideal to accompany grilled meat, if served warm - cold meats, if seved at room temperature.
The finished confit will keep in a jar in the fridge for at least 2 weeks.
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For 4 helpings:
4 long Banana Shallots or 8 small Shallots, peeled - but try to leave on their root base
4 large, or 8 medium cloves of Garlic
4 Button Onions, peeled, but again try to leave the root attachment on
60gr/2 oz Butter, preferably clarified
4 small sprigs of fresh Thyme, or 1 pinch of dried Thyme
4 small sprigs of fresh Tarragon, or 1 pinch of dried Tarragon
4 Black Peppercorns
a pinch of Salt
Equipment needed: a sheet of tin foil, big enough to easily hold all the ingredients
Place all the ingredients in the centre of the sheet of foil, using a double thickness if you're using thin economy foil.
Gather up the edges, and form a loose ball - crinkling the top edges together to form a seal.
Cook in the oven at Gas 4/180°C for 2 hours.
Carefully open the foil a little, and cook for a further 20 minutes.
Serve, or allow to fully cool before storing in the fridge.