Today's blog comes from our resident chef, home economist, food stylist, writer and overall expert in all things food-related, Alison Clarkson.
Alison is a well-respected ‘foodie’ in the industry working for such exalted clients such as: GMTV, Zest magazine, national newspapers as well as Kraft Foods, Florette, Mattessons, Diageo and Appletiser.
Alison is a huge supporter of fresh, local, British grown produce and is helping to front our national campaign to get the great British public enjoying more shallots!
"Shallots are a staple ingredient in my fridge. I love their versatility and how they can really transform a dish.
During the week when I cook for my family, I’m usually in a hurry, rarely use a recipe and often have a mismatch of ingredients. Luckily shallots fit in with most cuisines so whether I’m making a salad, stir-fry or curry they’re a great help.
As a child, my Mother would occasionally add shallots to a casserole and it seemed terribly posh, like the recipes I’d seen in her Woman’s Own magazine. I think I still have a nostalgic soft spot for cooking with them.
Since my childhood, I’ve learnt to use shallots in many different ways. I love frying shallot rings, till they’re crisp, to scatter on top of a Malaysian Nasi Goreng or Pakistani Haleem.
I use shallots raw too. A current favourite is to slice them thinly to add to a dressing of olive oil, red wine vinegar, capers and anchovies. I drizzle this dressing over a warm salad of brown rice, steamed broccoli and grilled mackerel. It’s a really quick weekday supper but is so tasty I make extra to go in packed lunches the next day.
I still regularly revert back to the old favourites though. My dog-eared note book of Mum’s recipes wouldn’t be complete without the well-loved Goulash, Chicken Chasseur or Beef Bourguignon. All showcasing whole shallots cooked long in the rich sauce so they become meltingly soft and sweet.
This time of year though, I’m starting to think about autumn's abundant produce and which fruit and veg will make it into my chutneys.
Shallots are a great base for savoury preserves and will be included in most of my chutneys and pickles. I take advantage of plentiful autumn to start the production of what will mature into delicious Christmas gifts.
Take a look at the recipes for Pickled Shallots, Piccalilli and Roast Shallot, Cranberry and Ginger Chutney and get preserving too!"
All the best, Alison Clarkson x
Alison is a well-respected ‘foodie’ in the industry working for such exalted clients such as: GMTV, Zest magazine, national newspapers as well as Kraft Foods, Florette, Mattessons, Diageo and Appletiser.
Alison is a huge supporter of fresh, local, British grown produce and is helping to front our national campaign to get the great British public enjoying more shallots!
"Shallots are a staple ingredient in my fridge. I love their versatility and how they can really transform a dish.
During the week when I cook for my family, I’m usually in a hurry, rarely use a recipe and often have a mismatch of ingredients. Luckily shallots fit in with most cuisines so whether I’m making a salad, stir-fry or curry they’re a great help.
As a child, my Mother would occasionally add shallots to a casserole and it seemed terribly posh, like the recipes I’d seen in her Woman’s Own magazine. I think I still have a nostalgic soft spot for cooking with them.
Since my childhood, I’ve learnt to use shallots in many different ways. I love frying shallot rings, till they’re crisp, to scatter on top of a Malaysian Nasi Goreng or Pakistani Haleem.
I use shallots raw too. A current favourite is to slice them thinly to add to a dressing of olive oil, red wine vinegar, capers and anchovies. I drizzle this dressing over a warm salad of brown rice, steamed broccoli and grilled mackerel. It’s a really quick weekday supper but is so tasty I make extra to go in packed lunches the next day.
I still regularly revert back to the old favourites though. My dog-eared note book of Mum’s recipes wouldn’t be complete without the well-loved Goulash, Chicken Chasseur or Beef Bourguignon. All showcasing whole shallots cooked long in the rich sauce so they become meltingly soft and sweet.
This time of year though, I’m starting to think about autumn's abundant produce and which fruit and veg will make it into my chutneys.
Shallots are a great base for savoury preserves and will be included in most of my chutneys and pickles. I take advantage of plentiful autumn to start the production of what will mature into delicious Christmas gifts.
Take a look at the recipes for Pickled Shallots, Piccalilli and Roast Shallot, Cranberry and Ginger Chutney and get preserving too!"
All the best, Alison Clarkson x
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