Apologies chaps yet again I'm after some advice for tomorrow's luncheon. Having cleared the Doha City Centre Carrefour out of sprouts I had intended to pan fry them shredded with lardons & chestnuts with a sherry flambe for added dramatic effect. Unfortunately despite benefiting from a classical education, my knowledge of sherry remains paltry. At the sole booze outlet in Qatar I have located either a Manzilla or Oloroso varieties. As I don't really want to spend an arm & leg on both bottles, can anyone proffer some advice as to which would be more suitable? Thank you very much in advance Please note the store closes at 4.30pm UK time so early guidance essential otherwise its a sherry Russian roulette
Honestly mate, unless you're cooking for true gourmands, I'd go for the cheapest Manzilla available. It gives a hint of the sherry, but not enough to show it's a ropey one!
Ps. I semi-dried some cranberries this year to put through the sprouts with the bacon, chestnuts & sage. Went down well.
Use Sherry Vinegar with Dijon Mustard for the flavour and add a splash of Sherry for the flambe effect, personally I wouldn't bother with the flambe...
Radical advice Wubba - save your cash. Over the years I have adulterated the sprouts and carrots with an array of stuff - lardons, chestnuts, sherry, sugar, butter, cinnamon etc etc. All delicious in their own right, but on a plate full of other rich stuff, just too many flavours. Especially as I smother and inject the bird (surely the most disappointing meat in the world which is why we eat it so rarely) with different stuff in an attempt to make it interesting and slap a hefty slug of madiera into the gravy. So I like the veggies simply steamed as a bit of crunchy contrast.
Interesting responses thanks lads It would appear I should maybe forgo the flambe & just imbibe the Sherry myself.
Was running a pastry section for a friend one Christmas when he asked me to come in early & cook staff dinner. I battered & fried sprouts with sweet & sour sauce & rice! Sweet & sour surprise!
Last year I was cooking for non alcohol drinkers so off the cuff I used maple syrup, lardons and roasted almond flakes and was complimented on the best sprouts they had ever eaten! Must admit I am using the same recipe this year with purple sprouts.
