Roasted Honey and Vino Cotto Shallots with Currants and Rosemary
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Step 1: Preheat a fan forced oven to 180C and line a baking dish or oven proof pan with baking paper.
Step 2: Keeping the skin on, cut any large shallots in half lengthways and leave smaller shallots whole.
Step 3: Place the shallots into the dish, drizzle with Extra Virgin Olive Oil, season with sea salt and place into the oven to roast for 20 minutes.
Step 4: Meanwhile, place the currants and Verjuice into a small bowl and gently warm in the microwave for 20 seconds. Set aside for 15 minutes to allow the currants to plump up and soften.
Step 5: In another small mixing bowl combine the Vino Cotto, honey and rosemary, stir together well.
Step 6: Pour the currants, Verjuice and Vino Cotto mixture over the shallots and roast for a further 10 minutes. The shallots should be soft all the way through, if not roast for another 5 to 8 minutes (timing will depend on your oven).
Step 7: Remove and serve.
Serving suggestion: BBQ Rib Eye Beef and ricotta or rocket and walnuts as a vegetarian option.