echalion (banana) shallots
1 bottle of red wine
50g caster sugar
200g puff pastry
and finely slice the shallots lengthways.
a heavy bottomed pan add the butter and allow to sizzle. Now
add all of the sliced shallots, season with salt and pepper
and allow to cook down for about 10 minutes. Once the shallots
start to lose their volume in the pan, add the wine, thyme and
sugar and continue to cook until all of the liquid has evaporated.
Once this has been achieved remove from the heat, you should
be left with a rich, deep, dark red shallot mixture that sticks
together. Allow to cool.
Roll out the puff pastry until it is 3 to 5 mm thick. Brush
with an egg yolk and place a 'sausage' of the cold shallot mixture
1 inch away from the edge nearest you. Roll up as you would
if making a sausage roll. Brush with the egg mix and allow to
set in the fridge.
required place on a non-stick tray and bake at 200c for 12-15
devised by Chef Paul Collins