Arrange potatoes and
shallots in a roasting pan or baking dish just large enough to fit them all in a single crowded layer.
Not exact matches
Put the onion quarters and
shallot halves
in a
roasting pan with two tablespoons of olive oil, a good pinch of salt and a couple of grinds of black pepper and toss together gently.
• while the potatoes are
roasting, heat 2 tablespoons of olive oil
in a saute
pan and cook the onions and
shallots over medium - low heat for 8 to 10 minutes, until translucent.
Remove remaining
shallot mixture from cavity of turkey and place
in roasting pan.
Arrange 1 1/2 pound small fingerling potatoes and 1 pound small
shallots, peeled,
in a
roasting pan or baking dish just large enough to fit them all
in a single crowded layer.
What really pushes this recipe over the top, however, are the rich, dark brown drippings that come from a mixture of the turkey juices and the
shallots roasting in the bottom of the
pan.
To make the paste,
roast the
shallots, garlic, ginger, lemon grass and chillies on a baking
pan in a very hot oven for 4 minutes, and then process
in a blender or food processor.
•
Roast your tomatoes
in a cast - iron
pan instead of a baking sheet, at 400 °F instead of 350 °F (or on a grill rather than
in the oven), and replace the quartered
shallots with shaved ones.
In a large baking dish or
roasting pan, arrange the chicken without overlapping the pieces, scatter around the whole
shallots and pour over the sauce.