How to cook with sherry

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Sherry is quite a multitalent in the kitchen, too - here are my tips on how to use it in cooking!

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Recently I've been taking you on a tour of Andalusian sherry bodegas and with any luck that has planted even just a tiniest seed of interest in this noble and oh, so misunderstood wine. 

Now it's time to have a look at all the things sherry can do in the kitchen!

Biologically aged Fino and Manzanilla are like any other wine - once opened, they don't tend to keep for very long.

You can, however, happily use them to substitute dry white wine in recipes - for instance in risottos or in the recipe for these chorizo meatballs. 

Amontillado and Oloroso on the other hand are aged through oxidation, which means once opened and in contact with air they still keep surprisingly well.

Oloroso is one of firm favourites of mine and has been featured on several of the blog's recipes. 

It is one of the ingredients that add decadence to this wonderfully springy Crème Ninon - the poshest pea soup there is. 

Oloroso can also be found in this recipe for baby octopus, cooked in tomato sauce which gets an extra oomph from fennel and pimentón...

... and in this recipe for mussels, echoing Spain with each spoonful.

PS. For this purpose you could use also Medium Dry Oloroso Blend!

Sherry is equally gracious partner for seafood as it is for meat.

Sweeter Oloroso Blend lends something extra to this glorious (yet surprisingly easy!) rustic country style pork terrine.

I'm telling you - this is guaranteed to impress your guests, so snap the recipe up for Easter (or any of the up and coming festivities)!

The nutty notes of Amontillado (or Oloroso) lend an Andalusian air to these lamb shanks. 

Oh, yes - another recipe to stash away for Easter...!

Medium sweet Oloroso is one of the tweaks that make these oxtails echo all my favourite Andalusian flavours.

Iberico pork is one of the most magnificent animals in the world and their cheeks are one of my favourite Andalusian delicacy. 

I've already shared with two recipes for making most of these cheeky treats: first with sherry and apple marinade...

...and then braised in sweet Pedro Ximénez sherry.

It might come as a bit of a surprise that the sweet sherries such as PX are Andalusians' go-to variety when it comes to braising meat - we've come to think of them as a dessert tipple.

Sure enough -this dark, syrupy nectar with notes of dried fruits is a glorious dessert all in itself. 

But drizzle some on top of good vanilla ice cream and tp it all off with some candied nuts... Dios Mio - now there's a treat!

Does sherry often make an appearance in your kitchen? Or do you prefer it in your glass?

PS. For more ideas on how to pair sherry with food, check out my earlier blog post!

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