Archive for the ‘Sherry’ Category

Movida is the best Spanish restaurant in Melbourne. We were there last June and just got a table by the skin of our teeth as it is massively popular. It’s up a little cobbled street and if you didn’t know better you would walk right by which would be a big mistake as the tapas are fandabbydosey. They also have a crackin wine list and great staff – our idea of heaven. So book your table before you go!!

Jono’s sister Rachel sent us Movida Rustica for Christmas, the second cookbook to come out of this restaurant and we’ve been dying to get stuck into the recipes.

These barbecue kebabs have a delicious herby flavour with a massive oomph from the smoked paprika and they give off a fabulous sweet smoke when they’re cooking. So if you’re not going to Melbourne or indeed Spain any time soon we suggest you try these.

P.S. M&S are at last doing skinless, boneless chicken thighs but they are in the casserole section rather than the chicken section.

P.P.S. You’re supposed to marinade the chicken overnight but we forgot and just marinated for 1 hour and it was still great.

Adobo de Pollo (or Chicken skewers with paprika and oregano to us Irish folk) – makes 12 tapas

  • 1kg skinless chicken thigh meat, cut into 2.5 cm chunks
  • 2 tbsp smoked sweet paprika
  • 1 tbsp cumin seeds, roasted and ground
  • 3 garlic cloves, finely chopped
  • 3 tbsp finely chopped parsley
  • 1 tsp dried oregano
  • 1/2 tsp saffron threads
  • 1 tsp fine sea salt
  • 125ml extra virgin olive oil

Combine all of the ingredients in a big bowl, cover with cling film and marinate overnight in the fridge (or for as long as you’ve got).

Thread the chicken onto 12 metal skewers.

Heat the barbecue to high and cook the skewers for 5 minutes, or until cooked through, turning often.

Let them cool slightly and serve – we had ours with some herby lemon couscous.

Wine suggestion: Do like the Spanish and drink Sherry – we had a glass of Lustau VORS (Very Old Rare Sherry) dry Oloroso which is exceptionally special but any dry Oloroso or Amontillado will serve you well. Chin chin!

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Lustau have recently released four Very Old Rare Sherries (VORS) and we are lucky enough to be one of the first in the world to taste them at Mitchell & Son Wine Merchants, CHQ store in Dublin. The Solera for these wines are at least 30 years old and only 1000 50cl bottles are being produced for each style.

One of my most favourite styles is a Palo Cortado, which for me combines the best of Amontillado and Oloroso characteristics, making it much more complex and interesting.

Now I know that sherry had got a bit naff and a bit of an old persons drink, but this is such a shame as good sherry, like Lustau produce, is fab. Each style is great with food and this one is no exception – this would work perfectly with game, like pheasant or venison.

What this wine delivers is bags of flavour, a roundness and warmth, and a great savoury texture. I really loved the layers of dried fruit and warm roasted nut flavours which are intertwined with a yeasty, salty and smoky character. This VORS Palo Cortado is really something extra and very special.


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Winter warmer – starters

Nibbles & Sherry – a lovely & warm single cask Palo Cortado

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