‘Is it sherry ‘o’ clock’ I would hear on a Sunday as the hand passed the yard arm.
A phrase I would cherish and recognise as a sign of relaxation, comfort, families, and feasting. Steamy windows as the roast and veg cooked away, mum in her pinny, with flushed cheeks.
Even from a young age, I loved the sound of that cork pop, and the first glug into the schooner, because yes back then it would’ve been a cream sherry. I have by coincidence my children’s long lost great, great, great ……Grandfather 😉 Sir Francis, to thank for that after he and his crew famously stole 2,900 barrels of Sherry and delivered it up to the British Court after the Spanish Armada. Soon after in late 1500’s, it became the most fashionable drink in England.
Many people still have this stereotypical idea, that Sherry is what ‘Old ladies’ drink, maybe they do, but that’s because they have taste ;). To dive deeper into this world of Sherry Wines, to share the love and tastes and versatility of a wine for every dish and occasion, is a joy. Thanks to Sherry.wines.com the renaissance is alive, Sherry is being enjoyed all over the world, the ancient, historical and natural process to create these wines with complexity is spellbinding.
I have been a great follower and promoter of International Sherry Day and Week from the start, each year wherever I have been in the world, either on my mountain with a group for supper club and tasting of a flight of sherries, or enjoying privately with my ‘Charge’ or virtually with my Mama. Just introducing friends and visitors to a new taste sensation, something out of the box for them.
It is with great delight that I have been chosen out of many bloggers, to create a ‘Pour and pair’ recipe and hopefully a winning dish for the competition, to celebrate this years #Sherryweek 2017. I have been given a wonderful bottle of Cruz Vieja, Palo Cortado en Rama, from Bodegas Faustino Gonzalez . This special sherry has got my culinary juices flowing for the dish I think compliments this wine perfectly.
My thoughts and a little about the sherry: CRUZ VIEJA, Palo Cortado en Rama.
Palo Cortados have legends written about them. This sherry wine is fermented in the cask and bottled ‘En Rama’(raw). A wine of complexity and a rare variety, starting life and aging under a veil of flor to become a Fino and then mysteriously losing its veil, thus starting aging oxidatively.
The result is a wine with the delicate bouquet (on the nose) of an Amontillado and the velvety pallet ( in the mouth ) and body of Oloroso. Only a very small percentage of grapes naturally process into a Palo Cortado. The name ‘Palo Cortado’ (cut stick) comes from the markings on the sherry casks, as the sherry was originally destined to be a Fino or Amontialldo, It would have a single line marking /, later when the sherry maker was testing the wine and notices the change, they would mark a cross or strike the line.
This Palo Cortado is definitely to be enjoyed with food, perfect with a main dish so it can be appreciated slowly. The dark amber colour with copper lights, has strong aromas of caramel and vanilla, tastes of Autumn roasted chestnuts, and bitter Seville orange.
My recipe …
Cruz Vieja can take deep flavours, so taking both the attributes of Amontillados and Olorosos my dish is a feast of the Montes de Malaga where I live and harvest of Autumn. Rich earthy ingredients from locally made embutidos, comforting flavours, a hug on a plate, together with the Sherry wine, this dish should be enjoyed with friends around the table, sharing tales, anecdotes and making memories.
Huerta, Granja y Montes
Roast Quail with braised lentils, chorizo & butternut squash with a morcilla scotch quails egg.
INGREDIENTS: Serves 4
FOR THE SCOTCH EGGS
100 g Sausage Meat
50 g Morcilla
1 egg beaten
2 tbsp Plain flour
Bring a small pan of water to the boil, and add quails eggs for exactly 1 minute 50 seconds. Then immediately put the eggs in a bowl of ice water to stop the cooking process for 5 minutes.
Mix the sausage meat and morcilla together, I used a hand blender.
Put the Breadcrumbs, egg, and flour in 3 separate bowls.
Carefully peel the quails eggs.
Take a spoon of morcilla mix and carefully wrap around the quail’s eggs.
Dip the covered quail’s egg in flour, egg wash then breadcrumbs.
Refrigerate until later.
FOR THE LENTILS
Glug of Extra Virgin Olive oil
1 red onion diced
2 sticks of celery finely chopped
100g Chorizo diced
1 clove of garlic finely chopped
1 sprig of rosemary leaves finely chopped
1/4 small Butternut squash diced
200g cooked Pardina lentils
Sploosh of Palo Cortado
In a pan add olive oil and gently saute the onion, celery, and butternut squash until tender.
Add the chorizo, rosemary, and garlic – saute for 5 minutes
Add the sherry and bubble down for 1 minute.
Add cooked lentils and stir through to combine all ingredients.
Keep warm and set aside.
FOR THE BUTTERNUT PUREE
1/4 Butternut squash in chunks no need to peel.
Salt & Pepper
Place the butternut on a baking tray and drizzle with Olive oil and season.
Roast in the oven for about 20 minutes until tender.
Place in a bowl and blend to a puree add sherry vinegar and glug of olive oil.
FOR THE QUAILS
Salt & Pepper
Season the quails, inside and out.
In a pan melt the butter and olive oil and heat to high.
Add the quails and brown on all sides.
Roast in the oven 180c for 15 minutes.
Leave to rest in warm place.
Whilst the quails are resting, the lentils are being kept warm, time to fry the scotch eggs.
Heat a small pan of vegetable oil to 180C, then gently lower the eggs in and fry for 3 minutes.
Take out of oil and place on a plate with kitchen paper to absorb the oil.
NOW TO PLATE
Spoon the lentils onto a warm plate, place the roasted quail on top & drizzle with Olive oil.
Spoon on some puree and add the scotch egg cut in half to allow the oozy yolk to be seen.
NOW TO POUR
Cruz Vieja, Palo Cortado en Rama.
Buen provecho todos y Salud !
I hope you all enjoy my recipe and fingers crossed it’s a winner.
Viva Jerez !