Fried shallots and shallot oil

Ingredients

• 6 shallots
• 500ml macadamia oil
• Grey salt to season

Method

Peel and finely slice the shallots. You don’t need to halve them before you slice, as once they fry up they will shrink.

On the highest element, heat the oil in wok or frying pan for about five minutes. Gently nudge the shallots into the oil and watch it bubble away. Turn down the heat to low-medium. Resist the urge to push it around for approximately five minutes.

Then get at it using a wooden paddle or spatula and stir the shallots around the pan constantly. Turn on the hood to the highest extraction and open your windows.

Once the shallots start to turn a golden brown, take them off the heat and drain into a steel mesh colander, lined with a few paper towels. Have a stainless steel bowl underneath the colander to catch all the oil. Cool the shallots down, then toss a teaspoon of salt into them. Stored in an airtight container, you can keep them refrigerated for up to six months.

Keep the oil separately in another jar and use it for salad dressings or as a finishing oil for absolutely anything and everything. These will become your favourite pantry staples.