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Shallots, scarsdale ham with shavings of Lincolnshire poacher cheese

14th Mar 2012 - 08:52
Ingredients

Serves 4 400g shallots, peeled and cut into chunks 2 tbsp olive oil 1 tsp brown sugar Salt and black pepper 4 large torn basil leaves 125g sliced Scarsdale Royal dry-cured ham (or Parma ham) 60g shavings mature Lincolnshire Poacher (or cheddar type cheese) 4 tbsp balsamic vinegar

Preparation method

Heat olive oil in a heavy-bottomed pan and stir in the shallots. Cover with the lid, and sweat over a low heat for 5-10 minutes. Add the sugar, salt and pepper, cook the shallots very gently for half an hour. Add the vinegar, boil rapidly for about 1 minute. Turn off heat and allow to cool, tear in the basil. Place shallots in their own sauce on individual plates, lay the ham on top, scatter with shavings of cheese and serve with crusty bread.

Recipe courtesy of
Written by
PSC Team