The perfect pairing for Oloroso Sherry

Pair with Oloroso

This complex looking dish is actually surprisingly simple. Many parts can be made in advance giving you the time to enjoy your glass of Oloroso and spend time with your guests. The dish will get you ready for an English Autumn and the colours match the turning leaves. All ingredients are local and fresh, supporting brilliant British farmers. Oloroso is a brilliant style that’s rich and complex from its time oxidatively ageing in oak barrels. The wine must come from a small triangle of towns in Spain-most notably Jerez de la Frontera. If you are keen to learn more about the fantastic fortified Sherry available.

Ingredients

 
SAUSAGE BON BONS:
450 gr 
Sausage meat
1 tbsp.  
Mixed herbs
 
Salt
 
Pepper
Egg
 
Flour
150 gr 
White bread crumbs
 
PARSNIP PUREE:
Parnisp
2 leaves 
Bay
300 ml 
Full fat milk
20 gr 
Butter
 
ROASTED VEGETABLES:
raw beetroots
20 
Chantenay carrots
Cloves of garlic
1 Handfu 
fresh thyme
2 tbsp.  
Olive oil
 
Salt and pepper
 
GRANOLA:
5 tbsp 
Oats
1 tbsp 
Olve oil
1 tbsp 
Honey
 
PARA LA SALSA:
100 ml 
Oloroso
100 gr 
Unsalted butter
200 ml  
Chicken stock
1 tbsp 
Dijon mustard
2 tbsp.  
Honey
 
TO SERVE:
½  
Green apple
 
Squeeze of lemon juice

Directions

Roasting the vegetables.

Turn the fan oven to 180° Celsius. Wash and scrub the beetroot. Cut into eighths. Put into a baking tray and drizzle with 2tbsp of olive oil and a pinch of salt and pepper.

Cook for 25 minutes and then add the carrots, garlic and thyme. Cook for a further 25-35 minutes until the beetroot and carrots are soft and easily pierced with a sharp knife

To make the sausage balls

If using sausages remove the meat from the skins. Put the sausage meat into a bowl and add the herbs and salt and pepper, mix together with your hands. Take a tablespoon of mixture and roll into a ball, the mixture should make 16 balls.

Dust with the plain flour until each ball is lightly covered. Dip into the egg wash and then roll in the bread crumbs. For a really good coating repeat dipping in the egg wash and coating with breadcrumbs.

Heat 2cm of oil and shallow fry each ball until they are golden brown. Transfer to plate and dry using a paper towel to remove excess oil. Then put all of the sausage bon bons in a baking tray and cook for a further 10 minutes.

To make the granola

This can be made up to a day in advance and left to cool. Mix all of the granola ingredients (oats, oil and honey) in a bowl. Scatter the mixture onto a baking tray and cook for 8-10 minutes at 180° Celsius. You are cooking the granola until it goes golden brown, the granola will still be soft but will harden once removed from the oven.

To make the parsnip puree

Remove the top and bottom off the parsnip. Roughly chop the parsnips into small pieces (there is no need to peel) and put into a saucepan. Cover with the milk and add the bay leaves and butter. Bring to the boil and then turn down to a simmer this will take around 20-25 minutes or until the parsnips soft and can be easily broken apart. Allow the puree to cool slightly and remove the bay leaves. Using a hand blender puree the mixture until smooth.

To Make the sauce

Heat the sherry in a saucepan until it begins to boil, add the butter stir until the butter is melted. Add the chicken stock and simmer for 5 minutes add the mustard whilst continuously stirring and cook for 5 minutes. Then add the honey and reduce until the sauce coats the back of the spoon.

Whilst the sauce is reducing cut the green apple into matchstick size pieces and squeeze lemon juice if not using straight away.

To serve

On a large dining plate place three or four tablespoons of the puree on the plate and spread into a circle leaving a border around the edge of the plate. Arrange the beetroot and carrots and then add 3 or 4 sausage bon bons. Then add the green apple to the plate. Sprinkle the granola and drizzle the sauce.

 

Coralie Strong , Every Glass Matters United Kingdom Visit Website
Share this Recipe
serving and consuming

Pairing Oloroso with food

The ideal temperature at which to serve an Oloroso is at between 12 and 14ºC. 

This is the most suitable wine to accompany red meat and game. It combines perfectly with meat stews and casseroles; especially gelatinous meat such as bull's tail or cheeks. The perfect match for wild mushrooms and well cured cheeses.

Oloroso fast facts

Slightly Chilled in a White Wine Glass

Serve it between 12° and 14° C in a white wine glass.

Smooth and Persistent

Ideal accompaniment for prolonging the sensation of intense flavours.

Ideal to Drink Glass by Glass

Its composition allows it to be stored in open bottles for months.

Analytic data

  • Alcoholic content between 17 and 22% vol.
  • Sugar < 5 gr. / litre
  • Total Acidity (tartaric) 4 - 6 gr. / litre
  • Volatile Acidity (acetic) < 0,8 gr. / litre
  • High in Gylcerine Content 8 - 10 gr. / litre
Coralie Strong , Every Glass Matters United Kingdom Visit Website
Share this Recipe
Stay up to date on the lastest news from the Sherry region and events taking place near you.
Follow us

Meet the maker

José María Quirós Sacaluga
Bodegas Tradición ,...
Victoria Frutos Climent
Bodegas Real Tesoro &...
Reyes Gómez Rubio
Sánchez Romate ,...
Juan Manuel Hidalgo
Emilio Hidalgo ,...
Ignacio Lozano
Osborne , Enólogo
Jan Pettersen
Fernando de Castilla...
Manuel José Valcarcel Muñoz
Bodegas Fundador SLU...
Rocío Ruiz
Bodegas Urium ,...
Salvador Espinosa Rodríguez
Bodegas y Viñedos Díez-Mérito...
José Carlos Garrido Saborido
Bodegas Argüeso ,...
Jerez-Xérès-Sherry

#SHERRYLOVER

Classic, Passionate & Uniquely Spanish