Tag Archives: sherry

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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