Recipe Page: Banana Shallot

Honey-Glazed Banana Shallot Chicken

Duration: 45 minutes

Juicy chicken glazed with delectable flavours.

Utensils

  • Baking dish
  • Small bowl for the glaze
  • Whisk
  • Cutting board and knife

Ingredients

  • 4 boneless, skinless chicken breasts
  • 4-6 banana shallots, peeled and halved lengthwise
  • Red pepper flakes (optional)
  • 3 tablespoons honey
  • 2 tablespoons Dijon mustard
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. In a small bowl, whisk together honey, Dijon mustard, minced garlic, olive oil, salt, and pepper.
  3. Place chicken breasts and banana shallots in a baking dish.
  4. Pour the honey-mustard mixture over the chicken and shallots, ensuring they are well-coated.
  5. Bake in the preheated oven for 25-30 minutes or until the chicken is cooked through.
  6. Baste the chicken with the glaze halfway through the cooking time.
  7. Garnish with fresh parsley before serving.

Vegetarian Creamy Banana Shallot Risotto

Duration: 40 minutes

A creamy risotto with a moreish taste.

Utensils

  • Pan
  • Ladle

Ingredients

  • 1 cup Arborio rice
  • 4 banana shallots, finely chopped
  • 1/2 cup dry white wine
  • 4 cups vegetable broth, kept warm
  • 1/2 cup Parmesan cheese, grated
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions

  1. In a pan, sauté finely chopped banana shallots in olive oil until translucent.
  2. Add Arborio rice and cook for 1-2 minutes until the edges become translucent.
  3. Pour in the white wine and stir until mostly evaporated. Begin adding the warm vegetable broth, one ladle at a time, stirring constantly and allowing the liquid to be absorbed before adding more.
  4. Continue this process until the rice is creamy and cooked al dente.
  5. Stir in grated Parmesan cheese and season with salt and pepper.
  6. Garnish with fresh parsley before serving.

Vegan Banana Shallot and Mushroom Stir-Fry

Duration: 25 minutes

Packed with umami flavour, a truly tantalising tastebud treat.

Utensils

  • Wok or large pan

Ingredients

  • 4 banana shallots, thinly sliced
  • 2 cups mushrooms, sliced
  • 1 red bell pepper, thinly sliced
  • 1 tablespoon soy sauce
  • 1 tablespoon hoisin sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 2 cloves garlic, minced
  • Cooked rice for serving
  • Sesame seeds for garnish

Instructions

  1. In a wok or large pan, heat sesame oil over medium-high heat.
  2. Add thinly sliced banana shallots and cook until softened.
  3. Add sliced mushrooms and bell pepper, stirring frequently until vegetables are tender.
  4. In a small bowl, mix soy sauce, hoisin sauce, and rice vinegar. Pour the sauce over the vegetables.
  5. Add minced garlic and continue to stir-fry for an additional 2-3 minutes.
  6. Serve the stir-fry over cooked rice and garnish with sesame seeds.