SHERRY FOR COCKTAILS RECIPES

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SHERRY-BRAISED PORK CHEEKS RECIPE - BBC GOOD FOOD



Sherry-braised pork cheeks recipe - BBC Good Food image

Cook this offcut of pork in a Spanish-inspired sauce of sweet sherry, cumin, paprika, parsley and almonds- it's a great addition to a tapas spread

Provided by Caroline Hire – Food writer

Categories     Dinner

Total Time 2 hours 25 minutes

Prep Time 10 minutes

Cook Time 2 hours 15 minutes

Yield Serves 2 or 4 as tapa

Number Of Ingredients 11

olive oil , for frying
1 large onion , finely chopped
600g pork cheeks, excess fat trimmed and cut in half
1 tbsp flour , seasoned with salt and pepper
2 fat garlic cloves , crushed
½ tsp ground cumin
1 tsp sweet smoked paprika
150ml medium dry sherry
500ml beef stock
handful flat-leaf parsley , leaves picked
handful toasted flaked almond

Steps:

  • Heat 1 - 2 tbsp olive oil in a large pan then add the onion. Cook gently for 10 – 15 minutes until softened and lighty coloured. Remove and set aside.
  • Toss the cheeks in the seasoned flour. Add a little more oil to the pan and turn up the heat. Brown the pork cheeks all over in batches. Turn the heat down to medium.
  • Return all the pork and the reserved onions to the pan. Add the garlic, cumin and paprika and cook for a minute, then pour in the sherry. Use your spoon to scrape the bottom of the pan and mix in all the flavours.
  • Pour in the beef stock then bring the pan to a simmer. Simmer gently for 2 hours or until the cheeks are tender.
  • Scatter with parsley leaves and flaked almonds. Serve with rice or buttery mashed potato.

Nutrition Facts : Calories 380 calories, FatContent 20.7 grams fat, SaturatedFatContent 6.8 grams saturated fat, CarbohydrateContent 9.2 grams carbohydrates, SugarContent 3.9 grams sugar, FiberContent 2.1 grams fiber, ProteinContent 27.7 grams protein, SodiumContent 0.6 milligram of sodium

SPANISH LAMB WITH SHERRY, HONEY & PEPPERS - BBC GOOD …



Spanish lamb with sherry, honey & peppers - BBC Good … image

Open a bottle of sherry for this hearty lamb casserole, rich with sweet and savoury flavours. However, if you don't have saffron, just leave it out

Provided by Diana Henry

Categories     Dinner, Main course, Supper

Total Time 2 hours 45 minutes

Prep Time 15 minutes

Cook Time 2 hours 30 minutes

Yield 6

Number Of Ingredients 15

1kg lamb shoulder, trimmed of excess fat, then cubed
1½ tbsp olive oil
1 large onion , roughly chopped
1 red pepper , halved, deseeded and sliced
1 yellow pepper , halved, deseeded and sliced
1 green pepper , halved, deseeded and sliced
2 garlic cloves , grated to a purée
½ tsp paprika
250ml medium sherry
250ml lamb stock
generous pinch of saffron threads
1 tbsp sherry vinegar
1½ tbsp honey
1 tbsp finely chopped parsley , or chopped toasted blanched almonds
cooked couscous , to serve

Steps:

  • Make sure your lamb isn’t too damp – pat it dry with kitchen paper if you need to, otherwise it won’t colour well. Heat 1 tbsp olive oil in a large casserole dish and brown the lamb over a high heat in batches (if you crowd the pan the meat will sweat and not brown). Remove with a slotted spoon as you go. When all the lamb is browned, add the remaining oil and cook the onion and peppers over a medium heat until the onion is golden and the vegetables are softened. Add the garlic and paprika, and cook for a further 1 min, then add the sherry and bring to a simmer.
  • Put all the lamb back in the pan, along with the stock, saffron, sherry vinegar and honey. Season and bring to just under the boil. Turn the heat down, cover the pan and leave to cook very gently for 2 hrs, turning the meat every so often.
  • In the last half hour of cooking time, remove the lid so that the sherry and stock can reduce. You want to end up with completely tender meat in a flavoursome gravy – how long this takes will depend on how wide your pan is so you may need to give it longer than 30 mins. Check the seasoning. You’re unlikely to need to adjust the vinegar or honey but you might want to sweeten the dish slightly. Scatter the parsley or almonds on top (or use both). Serve with the couscous.

Nutrition Facts : Calories 507 calories, FatContent 32 grams fat, SaturatedFatContent 14 grams saturated fat, CarbohydrateContent 12 grams carbohydrates, SugarContent 11 grams sugar, FiberContent 3 grams fiber, ProteinContent 32 grams protein, SodiumContent 0.3 milligram of sodium

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