Sort ingredients
debbiedoodaa
QR Code
Listen
Pdf
Brunoise (very finely dice) one small shallot.
Fry VERY gently in a heavy-based pan with a good glug of best quality extra virgin olive oil and a pinch of salt.
Peel and remove the heel from one clove of garlic and blitz into a paste with some salt.
Once the shallot has softened, add in the garlic paste and continue to cook slowly for a couple of minutes with the lid on the pan.
Roughly chop about 20 Kalamata olives and add them to the pan.
Add de-stoned and roughly chopped Medjool dates.
Stir frequently to prevent the natural sugars in the dates from sticking to the pan.
Cook for a couple of minutes on the lowest heat.
Add a tablespoon of balsamic vinegar and let the liquid reduce.
Add a large glass of red wine, Szechuan peppercorns, lemon juice, and black pepper.
Turn up the heat to full, stirring until the alcohol in the wine burns off.
Turn the heat back down to a SLOW simmer, replace the lid, and cook for 30-45 minutes, stirring occasionally.
If it looks dry, add a glug of water, stir, and replace the lid.
Once it reaches the right consistency, take off the heat, stir again, and let it cool in the pan.
Transfer to a container, seal, and refrigerate to chill for at least a day, preferably 2-3 days before serving.