Sherry

Curry_Queen

MATH wrote:

I've broke with tradition today tho and downed 2ltrs of cheap German white. hic (well it was on special and I paid with a divvy voucher)

^^^^^^

:eek: and you're still standing??? ... and still typing legibly???? :eek: :rotfl:

Edinburghlass_2

:rotfl:

I saw the headline and thought "oh no Curry Queen has run out of wine and is on the cooking sherry"

now I read that Elona is heating up the cooking sherry :eek:

Ticklemouse

You've got me wanting a glass (or several) of sherry now - but we have NONE :eek: The chicken is a-cooking and my taste-buds were a-wanting of a sweet sherry - have had to break with tradition also and am having a whiskey and american (yes I know it's not 5pm yet ) on account of no gin for a G&T either.

What I never knew is that they added salt to cooking sherry!! I always assumed it was just el-cheapo stuff (the kind that great aunt Matilda's take to drinking out of tea cups when their meagre pension doesn't run to their lifestyle requirement )

BTW - Tesco cream sheery isn't bad and it's a much cheaper alternative to Harveys BC (I let the MIL bring me that at Xmas) And let's face it, after a glassfull - it all tastes the same *hic*

Ooooh, MATH, you're a man after me own heart. And you thinking I'm a wise woman............. or is that the type of "wise woman" a la 'Blackadder' ?

elona

LOL I would not dare heat up the sherry - have only just finished juggling non alcoholic meal!

Shudder to think of the mess otherwise.

Curry_Queen

That's it - I blame you lot for making me go get a glass of wine :rotfl:

I'm still sat here in my dressing gown (yup, lazy cow I know, but it is Sunday )

DS is stuffing himself with my HM soup and the delicious granary bread and said that's all he wants, so no point me cooking anything else today

And I'm in absolute heaven cos I've just discovered James Martin is on TV :dance: _party_ :drool:

So, to heck with it all ... cheers everybody :beer:

elona

Cheers Curry Queen

You deserve it.:beer:

Ted_Hutchinson

Some Thoughts on Serving Sherry
By Jim Clarke Although the advice about not worrying too much about the keeping qualities sherry will be OK for a cheap cooking sherry for a more expensive dry sherry the official advice is as follows.
At home try to finish a bottle of any of the drier sherries within a few days, and keep the wine refrigerated and stoppered after opening. Amontillados, Olorosos and Cream sherries will last much longer whether chilled or otherwise; usually a couple of months or so. This makes them a safer bet in restaurants that may not sell too much sherry generally.

Similar advice from30 Second Wine Advisor
[font=VERDANA,HELVETICA,ARIAL,SANS-SERIF]So, particularly the heavier and sweeter Sherries - Olorosos and Creams, Moscatel and Pedro Ximenez - will hold up quite well if you simply put the cork back in and put them in the refrigerator. They won't keep forever. Eventually their flavors will become dull and funky. But Sherries of this style should be drinkable for a week to several weeks, depending on your taste - and may remain usable as a cooking ingredient for longer still. [/font] [font=VERDANA,HELVETICA,ARIAL,SANS-SERIF]Don't try this with Fino, however, or with its cousin Manzanilla. These are the lightest and most delicate Sherries, and they are fragile, deteriorate quickly once the bottle is opened. I would keep leftover Fino or Manzanilla tightly corked in the refrigerator and plan to enjoy the rest of the bottle within a couple of days. [/font]

[font=VERDANA,HELVETICA,ARIAL,SANS-SERIF]Also, in contrast with my general advice about serving Sherry at room temperature or cool cellar temperature, Fino (and Manzanilla) is usually served cold.[/font]

squeaky

Phew. No wonder it took me so long to get rid of that sherry of mine. Dull and funky is about right

Nelski

ok I know this is probably in wrong place and I will risk the wrath of squeaky cos CQ has asked me for the recipe!


Paprika Chicken

4 chicken breasts
1/2 pt dry sherry
1/2 pt water
12floz double cream
2 tsp crushed garlic
1 tsp paprika
1 small block of mature cheddar cheese (grated)
Salt and pepper

Boil the chicken breasts in the water and sherry for 1/2 hour until tender
In a large bowl mix all the remaining ingredients.
Remove the chicken and put into an oven proof dish. (if time permits reduce the juice and place on top of the chicken)
When nearly ready to serve place sauce over the chicken and place under a slow grill until mix is brown and bubbling
Serve immediatley
enjoy xx

Curry_Queen

Thank you hunny :A

That sounds absolutely divine! :drool: I've stuck the recipe in my "to do" file