Saffron Eschalots

Ingredients

  • 20 ml ( fl oz) extra virgin olive oil
  • 12 small eschalots (French shallots), halved if large
  • 1 cinnamon stick
  • 10 g ( oz) coriander seeds
  • 4 cardamom pods, bruised
  • 20 saffron threads
  • 200 ml (7 fl oz) freshly squeezed orange juice (about 3 oranges)

Method

Place the oil and eschalots in a small saucepan over medium heat. Cook for 3 minutes or until golden. Add the spices and juice, reduce the heat to medium–low and cook for 20 minutes or until reduced to a thickened glaze which coats the eschalots. Set aside and keep warm.