Nadine Smith
Any sight of acidity in a shallot that is braised with butter and miso, quickly gives away to pleasurable umami sweet flavours; the type that brings comfort and warmth to any meal. Serve alongside Pilaf rice, roast meats or twice baked on flatbread.
The shallots can be prepared the day before.
Serves 6
For the Miso Roasted Shallots
- 18 French Shallots, peeled but core still intact, cut in half lengthwise
- 100g unsalted butter, melted
- 2 tbsp white miso paste
- 1tsp white wine vinegar
- 500ml water
- 8 Thyme sprigs
Preheat the oven to 220C. Whisk together the butter, miso, vinegar and water in a medium sized bowl. Place the shallots cut side down into a roasting tray. Pour over the miso flavour liquor so that the shallots are almost submerged. Add the thyme sprigs and cover with foil then roast for 30 minutes. Remove from the oven, remove the foil and gently push turn the shallots over, return to the oven uncovered for another 20 – 30 minutes until the shallots are golden and the edges caramelised, the liquid reduced.
For the Flatbread
- 220g tepid water
- 2 tsp dried yeast
- 400g bread flour
- 30ml EVOO
- 1tbsp salt flakes
- 200g Feta
In a bowl combine the water and dried yeast. Set aside for a few minutes to allow the yeast to activate before mixing in the flour, EVOO and salt. Turn the mixture out onto a clean work surface and with your hands knead until a smooth dough is formed. Portion into six, shape into balls and cover with a thin film of EVOO before covering with an upturned bowl and allow to rest until doubled in size (approximately 1 hour). Roll each portion of dough into long oval tongues, transfer to an oven tray & top with the roasted shallots and generous chunks of feta. Drizzle over some of the cooking liquid & thyme sprigs. Bake the flatbreads in a 230C preheated oven for 12-15 minutes until crisp and golden.
