½ cup balsamic vinegar
50g honey
1 tsp grated ginger
1kg shallots, peeled with root section left intact
5 cloves garlic, crushed
5 sprigs of thyme
NOMU Extra Virgin Olive Oil
NOMU Sea Salt and Black Pepper
Combine the balsamic vinegar, honey and ginger over a low heat until the mixture has reduced by a third and coats the back of a spoon.
Place the shallots and garlic in foil (shiny side in). Sprinkle the thyme leaves over the shallots. Drizzle with Olive Oil and season with Salt and Pepper. Drizzle with honey balsamic glaze, seal tightly and cook over the coals until soft, sticky and caramelized.
Tip: This can also be done in the oven; cover with foil and roast at 180˚C for 30 minutes then remove the foil and continue cooking until browned and yummy.
½ cup balsamic vinegar
50g honey
1 tsp grated ginger
1kg shallots, peeled with root section left intact
5 cloves garlic, crushed
5 sprigs of thyme
NOMU Extra Virgin Olive Oil
NOMU Sea Salt and Black Pepper
Combine the balsamic vinegar, honey and ginger over a low heat until the mixture has reduced by a third and coats the back of a spoon.
Place the shallots and garlic in foil (shiny side in). Sprinkle the thyme leaves over the shallots. Drizzle with Olive Oil and season with Salt and Pepper. Drizzle with honey balsamic glaze, seal tightly and cook over the coals until soft, sticky and caramelized.
Tip: This can also be done in the oven; cover with foil and roast at 180˚C for 30 minutes then remove the foil and continue cooking until browned and yummy.
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