| GOLFING GREATNESS |  | | | STAGE AND MUSIC GUIDE | | | | NEW RELEASE | | | | OUT ON DVD | | | | GIBSON ON THE BOX | | |
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The new veg on the block
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| Chef Tom Aikens |
ECHALIONS, orbanana shallots' as they're also known, are taking Britain's kitchens by storm. Michelin-starred chef Tom Aikens, chef/patron of Restaurant Tom Aikens in London, explains: "Echalions are easier to peel than a traditional shallot. They're the result of a subtle mixture of the intrinsic qualities of the onion and the shallot. From each one, the echalion has retained only the best qualities.
"These large, oval bulbs have amber-coloured skin that can be peeled back to reveal juicy, white meat that combines the ease of an onion with the sweet, subtle flavour of a shallot.
"The versatile echalion can add a subtle hint of flavour or be the main ingredient for any recipe calling for shallots. They are perfect for braising with meats, roasting with vegetables or with soups. Finely chop and add to broths and sauces, or sauté with mushrooms."
For a taste of this new allium on the (chopping) block try Tom's tempting echalion recipes.
Pan-fried Sea Bass with Echalion & Herb Butter Sauce - serves 4
4 fillets sea bass
1 tbsp plain flour
2 tbsp olive oil
Herb butter sauce:
150g unsalted butter
4-5 echalions (banana shallots), peeled and finely diced
1 sprig thyme
1 bay leaf
250ml white wine
100ml white wine vinegar
100ml double cream
50ml lemon juice
1 tbsp chopped fresh chives
1 tbsp chopped fresh chervil
Salt and freshly ground black pepper
First, make the sauce. Heat 20g of the butter in a saucepan over a low heat and add the shallots, thyme, bay leaf, 2g of salt and 12 turns of a black pepper mill. Cook for 2 minutes, until softened.
Add the white wine and white wine vinegar and simmer until reduced by two thirds. Add the cream and simmer until reduced by half.
Whisk in the remaining butter, then add the lemon juice and check the seasoning. Remove the thyme sprig and bay leaf, then stir in the fresh herbs. Keep warm.
Heat the olive oil in a non-stick frying pan. Dust the fish with the flour, shaking off any excess. Season with salt and pepper and add to the hot pan, skin side up. Cook for 2 minutes, then turn the fish over and cook for a further 2 minutes. Serve with the sauce, some new potatoes and steamed green beans.
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| Beef Stew with Echalion and Lentils |
Beef Stew with Echalion & Lentils - serves 4
1 tbsp olive oil
400g chuck steak, diced
20g plain flour
25g butter
approx 6 echalions (banana shallots), halved
50g smoked bacon lardons
1 tbsp chopped fresh thyme
250ml red wine
350ml chicken stock
30g puy lentils
Salt and freshly ground black pepper
Preheat oven to 170C/Gas 3.
Heat the oil in a large casserole over a medium heat. Put the beef in a bowl, season with salt and pepper and rub in the flour. Add the beef to the casserole and fry for 5 minutes until golden brown. You will need to do this in batches.
Remove meat from pan with a slotted spoon and transfer to a plate. Reduce heat to medium and add the butter. When melted, add the shallots and cook for 2-3 minutes until golden. Remove with a slotted spoon and place on a plate.
Add the bacon and thyme to the pan and cook for 2-3 minutes, until browned. Return the beef to the pan along with any remaining flour and cook for 1 minute.
Stir in the wine, then simmer until reduced by half. Pour in the stock and increase the heat to high. Simmer for 3 minutes, skimming off any scum. Cover with a lid and transfer to the oven. Cook for 1 hour.
Add the shallots to the casserole and cook for a further 15 minutes. Stir in the lentils and cook for a further 45 minutes. Serve with some roast vegetables or fresh pasta vermicelli
Red Wine Braised Echalions - serves 4
16 echalion (banana shallots)
100ml vegetable oil
25g butter
2 sprigs fresh thyme
2 bay leaves
8g Demerara sugar
50ml sherry vinegar
500ml red wine
400ml brown or white chicken stock
Salt and freshly ground black pepper
Peel the shallots, taking off at least 2-3 layers, making sure there are no tough outer skins. Cut the stalk off near the root.
Heat the oil in a large sauté pan, then add the butter and allow to melt.
Place the shallots, thyme, bay leaves, 2g salt and some pepper in the pan. Cook over a low heat for 10-12 minutes, moving the shallots around the pan every few minutes until golden brown.
Add the sugar halfway through the cooking time as this will help to caramelise the shallots. Add the vinegar and red wine and simmer until reduced by two thirds. Add the stock and simmer for about 10 minutes, until reduced and sticky. Remove the thyme and bay leaves before serving. Serve with roast beef, steaks or fish.
2:33pm Monday 14th April 2008
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