Last Tuesday, 26 February, Paco Morales of Restaurante Noor demonstrated some of his most innovative creations using Sherry Wine Vinegar at an event entitled “Acid Cuisine” as part of the gastronomic summit, Madrid Fusion 2016. The chef from Córdoba displayed many different ways to use this highly regarded condiment made from Sherry Wine.
The dishes prepared live at the culinary demonstration consisted of: Granada Water with Gran Reserva Sherry Vinegar; Karkadé with Capers, Garlic, Aubergine and Dukkah, dressed with Moscatel Sherry Vinegar; Stewed Cheeks with Hammis and Cabbage Leaves, with Reserva Sherry Vinegar in the meat sauce; and Red Cabbage Gratin made with Pedro Ximénez Sherry Vinegar.
The leit motif of this cooking demonstration was to highlight the potential of Sherry Vinegar as an ideal condiment in universal cuisine. Morales is a game-player when it comes to experimenting with the different ways to use Sherry Vinegar, delving into the wide range of possibilities it offers according to age (Reserva, Gran Reserva) and the different grape varieties used (Palomino, Moscatel, Pedro Ximénez).
Through his creations, chef Morales aimed at showcasing Sherry Vinegar in some of his most emblematic dishes—those that will be on the menu at his soon-to-open restaurant in Córdoba, NOOR, which will reinterpret cuisine from the era of Al-Andalus in Spain.
In the words of chef Morales, “for me, using Sherry Wine in my cooking adds a note of joy, a vibrancy and an appeal difficult to find in other condiments.” Likewise, José Carlos Capel, president of Madrid Fusión, added that “Sherry Vinegar is a key ingredient in today´s modern cuisine, capable of transforming dishes, lending them a dash of elegance that can´t be achieved with other condiments”.
