Shallot Achard
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Shallot Achard
by gina68gt Fri Aug 14, 2020 5:11 pm
Shallot achard
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Vegetable achard
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To make the shallot achard, toss the shallots in some salt and leave for 5 minutes. Rinse in cold water and pat dry with a clean tea towel.
Place the garlic, ginger, turmeric and mustard seeds in a mortar and pound to a paste.
Heat the oil in a frying pan over low heat. Once hot but not bubbling, add the garlic mixture and stir briefly (don’t let it fry). Add the shallots and chilli and cook gently for about 10 minutes – the shallots should still be a little crunchy. Add the vinegar and season to taste. Fill sterilised jars and store in the refrigerator. Leave for at least 2 days before serving.
To make the vegetable achard, heat the oil in a large frying pan and sweat the onion, garlic, chilli and mustard seeds. Add the remaining vegetables and mix well. Remove from the heat. Add the vinegar and season to taste. Fill sterilised jars and store in the refrigerator. Leave for at least 2 days before serving.
Both achards will keep for 1 week in the fridge.
- 500 gFrench shallots, quartered (leave enough base to hold the quarters together)
- 10garlic cloves
- 50 gginger, chopped
- 25 gfresh turmeric, chopped
- 1 tbspblack mustard seeds
- 1 tbspyellow mustard seeds
- 250 mlvegetable oil
- 2 longgreen chillies, sliced into strips
- 3 tbspwhite vinegar
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Vegetable achard
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- 180 mlvegetable oil
- 2large onions, finely sliced
- 10garlic cloves, finely sliced
- 4long red or green chillies, sliced into strips
- 2 tbspblack mustard seeds
- 250 gcabbage, finely sliced
- 250 gcarrots, julienned
- 250 ggreen beans, sliced into strips
- 250 gcauliflower, finely sliced
- 2 tbspwhite vinegar
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Cook's notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.[/size]Instructions
You will need to begin this recipe 2 days ahead.To make the shallot achard, toss the shallots in some salt and leave for 5 minutes. Rinse in cold water and pat dry with a clean tea towel.
Place the garlic, ginger, turmeric and mustard seeds in a mortar and pound to a paste.
Heat the oil in a frying pan over low heat. Once hot but not bubbling, add the garlic mixture and stir briefly (don’t let it fry). Add the shallots and chilli and cook gently for about 10 minutes – the shallots should still be a little crunchy. Add the vinegar and season to taste. Fill sterilised jars and store in the refrigerator. Leave for at least 2 days before serving.
To make the vegetable achard, heat the oil in a large frying pan and sweat the onion, garlic, chilli and mustard seeds. Add the remaining vegetables and mix well. Remove from the heat. Add the vinegar and season to taste. Fill sterilised jars and store in the refrigerator. Leave for at least 2 days before serving.
Both achards will keep for 1 week in the fridge.
gina68gt- Owner
- Posts : 43474
Join date : 2012-06-03
Age : 64
Location : Plymouth, Wisconsin
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