shallots Archives

Tom yum goong

12–15 minutes

Anchovy recipes

Karoo lamb with shallot, anchovy and pomegranate dressing

As per package instructions

Fish recipes

Citrusy seafood salad

20 minutes

Broccoli recipes

Broccoli soup with olive oil rye flatbreads

25 minutes

Egg recipes

Fluffy ricotta and olive-baked eggs

20 minutes

Beef recipes

Caramelised oxtail pot pie

3 hours 20 minutes

Flattened chicken with caponata

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 15 minutes

Ingredients

12 pitted olives
2-3 torn ripe Roma tomatoes
2 roughly chopped shallots or onions
2 cloves crushed garlic
4 free-range chicken fillets
Olive oil
Sea salt
Caponata
Parsley

Method

To make the caponata, gently fry pitted olives, torn ripe Roma tomatoes, roughly chopped shallots or onions and cloves of crushed garlic over a medium to high heat for 10 minutes.

Meanwhile, place free-range chicken fillets between two layers of cling film and flatten to a 2 cm thickness using a rolling pin.

Remove the cling film, rub with olive oil and sprinkle with sea salt.

Fry over a medium heat for 2 minutes a side, or until golden brown.

Serve with the caponata, garnished with fresh parsley, and your choice of sidedishes.

Harissa-battered hake

Extra-large éclair

Ivor Jones’s Easter honeycomb smash hot cross buns

Tom yum goong

Karoo lamb with shallot, anchovy and pomegranate dressing

Citrusy seafood salad

Broccoli soup with olive oil rye flatbreads

Fluffy ricotta and olive-baked eggs

Eisbein pot au feu

Caramelised oxtail pot pie

Lentil and bean soup

Fresh pasta with roasted shallots

French onion soup with Parmesan croutons

Pesto chicken broth with baby vegetables

Flattened chicken with caponata

Flattened chicken with caponata

Ingredients

Method