|Consejo Regulador de las Denominaciones de Origen "Jerez-Xérès-Sherry" - "Manzanilla-Sanlúcar de Barrameda" - "Vinagre de Jerez"|
Palo Cortado is definitely to be enjoyed with food, perfect with a main dish so it can be appreciated slowly. The dark amber colour with copper lights, has strong aromas of caramel and vanilla, tastes of Autumn roasted chestnuts, and bitter Seville orange. Palo Cortado can take deep flavours, so taking both the attributes of Amontillados and Olorosos my dish is a feast of the Montes de Malaga where I live and harvest of Autumn. Rich earthy ingredients from locally made embutidos, comforting flavours, a hug on a plate, together with the Sherry wine, this dish should be enjoyed with friends around the table, sharing tales, anecdotes and making memories.
For the Scotch Eggs :
Bring a small pan of water to the boil, and add quails eggs for exactly 1 minute 50 seconds. Then immediately put the eggs in a bowl of ice water to stop the cooking process for 5 minutes.
Mix the sausage meat and morcilla together, I used a hand blender.
Put the Breadcrumbs, egg, and flour in 3 separate bowls.
Carefully peel the quails eggs.
Take a spoon of morcilla mix and carefully wrap around the quail’s eggs.
Dip the covered quail’s egg in flour, egg wash then breadcrumbs.
Refrigerate until later.
For the Lentils :
In a pan add olive oil and gently saute the onion, celery, and butternut squash until tender.
Add the chorizo, rosemary, and garlic – saute for 5 minutes
Add the sherry and bubble down for 1 minute.
Add cooked lentils and stir through to combine all ingredients.
Keep warm and set aside.
For the Butternut Puree :
Place the butternut on a baking tray and drizzle with Olive oil and season.
Roast in the oven for about 20 minutes until tender.
Place in a bowl and blend to a puree add sherry vinegar and glug of olive oil.
For the Quails :
Season the quails, inside and out.
In a pan melt the butter and olive oil and heat to high.
Add the quails and brown on all sides.
Roast in the oven 180c for 15 minutes.
Leave to rest in warm place.
Whilst the quails are resting, the lentils are being kept warm, time to fry the scotch eggs.
Heat a small pan of vegetable oil to 180C, then gently lower the eggs in and fry for 3 minutes.
Take out of oil and place on a plate with kitchen paper to absorb the oil.
NOW TO PLATE
Spoon the lentils onto a warm plate, place the roasted quail on top & drizzle with Olive oil.
Spoon on some puree and add the scotch egg cut in half to allow the oozy yolk to be seen.