The oil from the shallots is sublime and I often use it to rub on chicken before it is cooked. The oil should never be wasted – use it on everything from sauteing vegetables, bases for dressings or marinades, even frying eggs!
- 8-10 banana shallots peeled and sliced into rounds
- 2 bay leaves
- 400ml olive oil (approx depending on your dish)
- Place shallots in a small pan
- Add the bay leaves and cover with oil. The shallots need to be completely submerged, so the oil quantity is really a guide.
- Simmer on a low heat for 45 minutes until the shallots are lightly golden and soft.
- Transfer confit shallots and oil to a clean jar and refrigerate once cooled. Keeps for up to 2 weeks in the fridge
Have you made this dish?
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