Tag Archives: sherry

roasted garlic & amontillado praline

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So a while back my Twitter pal Pablo posted his version of the sublime roasted garlic praline from Michelin star Restaurante Bagá in Jaén (which has been on my wish list for years) from a recipe on their Instagram and I’ve been wanting to make it ever since. As last weekend was cloudy and cool(ish) I thought I’d better do it now or else have to wait until October. The recipe calls for slow roasting for four hours and I don’t like to run the oven/air fryer and AC at the same time (it doesn’t make sense when it’s HOT outside). And so I went to work.

The recipe is quite simple, it just takes a long time due to the low & slow cooking. I have to admit that what sold me on trying this was the addition of amontillado… I mean, butter, garlic and amontillado is a hard to beat combination. I took chef Pedro Sanchez’s “chupito” measurement for the amontillado and soy sauce to literally mean a shot glass full (it worked though I used a bit less soy sauce). BUT it looked like a lot of butter to me. I started off with 100 grams and was a bit alarmed that I was supposed to add another 100 grams… so I asked Pablo as he had also made this recipe. He thought if I roasted everything with 100 grams and then added more butter later if needed that would work. But I was thinking the butter should be cooking with all the other ingredients the whole time, not just added later, and so I decided to ask chef Pedro (aka Pedrito). Whom I have never met, and who doesn’t even know who I am. BUT he is somehow following me on Twitter so I sent him a cheek DM asking for advice.

Can I tell you? Pedrito was not only helpful, but also very sweet and charming, and he really seemed to care that I get this right. We’re talking a busy Michelin starred chef who was being pestered on Twitter on a Saturday afternoon by a total stranger… and he couldn’t have been more gracious. In the end (after me shamelessly sending him various photos) he agreed that 150 grams of butter was enough and… he was right. OMG was he ever right. This stuff is potent and at the same time super smooth… it’s not an exaggeration to say that a little goes a long way. So what to do with all of this deliciousness when there are just two of us at home? Have a look below to find out.

Ingredients and instructions below…

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creamy cheesy spinach artichoke chicken stew

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I think this originated with me seeing an NYT recipe posted on Twitter sometime last year, but it has gone through so many permutations over the months that it bears little resemblance to the original recipe, and anyhow, I’ve lost the link. So here we have… a slow-cooked cream-cheesy chicken stew that, depending on how long you slow-cook it, can also end up as a spread or sauce. Up to you!

I just love the ingredients as most of them are “fridge forage” items, and it’s such a tasty and satisfying and versatile dish. So here we go. It’s not terribly photogenic but it works in many scenarios… I’ve had it over fat pasta noodles, over mash or with roasted potatoes, or even on toast.

Ingredients and instructions below…
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cola de toro

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I cannot believe I’ve never made colo de toro (oxtail) before but, as I couldn’t find any carrillada (pork cheeks) on New Year’s Eve, I decided to give it a go. It’s traditionally made with red wine but this time I opted to use oloroso sherry. It’s also traditionally made with carrots and other root veg, but I didn’t have any so I threw in some portobellos about half-way through cooking and I thought that worked out great. As with all braised meat dishes the idea is to take your time and go low and slow.

I think including prep time this took just over 5 hours, so clearly not a dish to make if you’re in a hurry. The good thing is once it’s simmering away on the top of the cooker you are free to do other things. And like many slow cooked meats, it is even better the next day. This recipe would easily serve four. For side dishes I made roasted potatoes, mini yorkshire puddings and an arugula salad.

Ingredients and instructions below…
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presa ibérica al palo cortado

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This was inspired by a delicious tapa of presa al palo cortado that I had at the fabulous Bodeguita Romero a few days before NYE. I decided then and there that I wanted to try and make it myself, even though I’d only ever cooked presa “a la plancha” before. Presa is an upper shoulder cut (see diagram below, pluma is a lower cut and a bit fattier, both are delicious) and the piece I found for this meal was 600 grams.

What I didn’t expect was that it would shrink so much but, to be honest, I think I overcooked it a bit (full disclosure: fell asleep watching netflix while it was on low heat). Later I discovered that some of the “shrinkage” was due to a fair bit of meat shredding off and ending up in the sauce, which was QUITE reduced by the time I woke up again. But hey, no problem. I removed the presa and slowly added more broth and sherry, whisking madly until I got a nicely textured sauce again. In fact, this might be what I do in future, because then you end up with MEAT SAUCE, which frankly was totally yum. But I digress.

Many thanks to my friends, the family at @bodeguitaromero and chef @jose_pizarro who helped out with cooking tips while I was making this. With sides, serves four.

Ingredients and instructions below…
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pollo al amontillado

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pollo amontilladoSo this isn’t a lot different (preparation wise) from my other pollo al ajillo recipe, other than I use amontillado sherry rather than fino sherry. Also, in this recipe I have opted for the more traditional skin-on, bone-in chicken pieces, using everything but the breasts (you could add those too if you like, but you’d need a way bigger pan, or use two). So it does actually ends up quite different flavour-wise. But it’s an easy-to-make one pan meal that you can serve with rice or potatoes. I actually like it just on its own with a side of veggies.

Ingredients and instructions below…

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pollo al ajillo

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pollo al ajillo = chicken with garlic

This is a very typical Spanish dish that you can find in many tapas bars, traditionally made with stewing chicken pieces, garlic, olive oil and dry fino sherry. My version is a bit spicier and uses boneless chicken breasts.  I’ve also added some portobello mushrooms & baby setas.

[click on collage to enlarge]

Recipe and instructions below…

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