BBQ shallots and tomato dressing
Serves: 4
Ingredients
- 20 medium-sized shallots
- 4 cloves garlic
- 20g thyme
- 100ml olive oil
- for the dressing:
- 150g tomato ketchup
- 100ml olive oil
- 50ml white wine vinegar
- dash Worcestershire sauce
- dash Tabasco sauce
- 5 large or 10 small echalion shallots, chopped
- 10g chervil, chopped
- 10g chives, chopped
- 10g tarragon, chopped
Method
- Make the dressing by mixing all the wet ingredients together, then taste and add more Worcester Sauce or Tabasco if desired.
- Wash and chop all the herbs and the shallots and add to the wet mix.
- Adjust the seasoning if required and set aside until needed.
- Peel the shallots.
- Take a piece of tin foil A3 in size and fold in half.
- Place shallots, garlic and thyme on the foil and season with salt and pepper.
- Pour over the olive oil and close the sides of the foil.
- Cook for 25-30 mins on the edge of the BBQ grill, turning once after 10‑15 mins.
- Serve piping hot.
