Cooking time: 2 hours
Recipe created by Tine Van den Heuvel for the International Sherry Week Blog Contest 2019
- For the pickled red onion: slice up half the red onion into small strips. Mix 250ml warm water with 125ml vinegar and 1 tablespoon of sherry and stir in the sugar.
- Add to a jar and shake it well, then add the red onion. Set aside at room temperature for at least 1 hour, then transfer to a fridge.
- For the dressing: mix mayonnaise, mustard, honey, olive oil with 2 tablespoons of apple vinegar and set aside in the fridge
- For the coleslaw: remove the outer layers of the red & white cabbages and the iceberg lettuce. Peel the carrots.
- Now finely grate the carrot and slice up the cabbages & lettuce into thin strips. Put everything together in a big bowl, add parsley and 3 tablespoons of the dressing - you can always add more once you're sitting down to eat.
- For the pulled braised boar: Preheat the oven to 140°C Fan.
- If you're using a fillets, slice it up into medium chunks (the size of stewing meat). Heat up butter in a frying pan. Pat the boar dry with paper towel and season with salt, pepper & cloves.
- Slice up half a red onion into strips and fry, transfer them to the casserole.
- Sear the boar at high heat in the frying pan in only a few drops of butter. Make sure all sides are browned well, then transfer to the casserole along with the bay leaf and thyme.
Important: don't clean the pan! Pour in the sherry & water and bring to a boil, this will allow the brown bits from the boar to mix in with the sauce. Pour half of it on top of the boar and put the lid on. Place in the oven for 1 hour (give it a good stir halfway through), then add the rest of the sauce and put the lid back on to cook for another hour (make sure to stir it a couple of times in between). Check the boar, if you can't pull it apart yet put it back on for another 15 minutes at a time. Pull the boar apart and serve with burger buns, coleslaw, pickled red onion and dressing (and your favourite chips).
Amontillado should be served at a temperature of between 12 and 14º C.
It is an ideal wine to accompany soups and consommés, white meat, blue fish (tuna), wild mushrooms and semi-cured cheeses.
It combines perfectly with vegetables such as asparagus and artichokes.
Serve it between 12° and 14° C in a white wine glass.
Its dry and intense flavour adapts to difficult and risky pairings.
Its composition allows it to be stored in open bottles for months.