sherry | rooi rose

Creamy lamb’s liver with sherry

Nicole Kemp — Sat, 23 Apr 2016 12:26:20 +0000

Serves 4

30g butter
30 ml (2 tbsp.) olive oil
1 onion, finely chopped
3 cloves garlic, finely chopped
2 red chilies, finely chopped
salt and ground black pepper
900 g / 1 kg lamb’s liver, cut into thick slices
60 ml (¼ cup) sherry (medium cream)
250 ml (1 cup) cream
handful of parsley, chopped

1 Heat the butter and olive oil over high heat in a pan.

2 Fry the onion, garlic and chilies for 2 minutes.

3 Add the liver and season with salt and pepper. Fry for 3-5 minutes or until almost cooked.

4 Add the sherry and simmer for 1 minute. Add the cream and simmer for another 2-3 minutes or until the cream has slightly reduced.

5 Remove from the heat and serve with fresh parsley and French bread to enjoy with the sauce.

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Baked chicken with mushrooms and sherry

Michelle Nortje — Sun, 10 Jan 2016 15:13:17 +0000

Serves 4-6

30 ml (2 tablespoons) avocado oil
8 x 150 g chicken thighs, with skin
salt and ground black pepper
250 g (1 cup) Portobello mushrooms
250 g (1 packet) bacon cubes
2 cloves garlic, chopped
a handful of sage
80 ml (1/3 cup) dry sherry
310 ml (1¼ k) cream

Preheat the oven to 180 ° C.

1. Heat the oil over high heat in a large pan. Season the chicken to taste and fry in oil till the skin is golden.
2. Remove the meat and combine with the mushrooms in a 32 cm x 24 cm baking dish.
3. Fry the bacon and garlic in the same pan until golden brown and spoon over the chicken and mushrooms. Sprinkle with sage.
4. Mix the sherry and cream and pour over the chicken and mushrooms.
5. Cover the dish with foil and bake for 15 minutes.
6. Remove the foil and bake for another 15 minutes or until the chicken is cooked. Serve with soft polenta.

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Baked green figs and herb biscuits

Michelle Nortje — Fri, 11 Dec 2015 15:04:56 +0000

Baked green figs and herb biscuits

Serves: Serves 6-8 Nutrition facts: 200 calories 20 grams fat

Ingredients

• 6-8 large green figs
• 45 ml (3 tbsp) Cointreau (orange liqueur)
• 750 g sugar
• 2 egg whites
Sabayon
• 5 egg yolks
• 60 ml (¼ c) caster sugar
• 60 ml (¼ c) Muscadel
Herb cookies
Makes about 90 cookies
(The dough makes a lot of cookies. I always freeze half the dough for another day. We decorated the cookies with printed icing sugar sheets from Value Baking Supplies in Brackenfell (021981 0304).)
• 250 ml (5 c) cake flour
• 20 ml (4 t) baking powder
• 2.5 ml (½ t) salt
• 450 g butter cubes, room temperature
• 250 ml (1 c) caster sugar
• 1 can condensed milk
• 2 large handfuls of mint and dill, finely chopped

Instructions

Preheat the oven to 130 ° C.

1 Line a baking tray with baking paper. Soak the figs in the liqueur for 10 minutes.
2 Mix the sugar and egg whites.
3 Pour 80 ml of the sugar mixture onto the baking paper and put a fig on top.
4 Press the sugar with your hands around the fig until it is completely covered (the layer should be about 5 mm thick). Repeat with the other fruit.
5 Bake for 20 minutes until the sugar is hard but has not tarnished.

Make the sabayon
1 Beat the egg yolks, caster sugar and muscatel for 6-8 minutes (Until light and fluffy) in a glass or metal bowl that fits on a medium saucepan of boiling water.
2 Remove and whisk for 3-4 minutes or until the mixture cools slightly.
3 Serve the figs warm with the sabayon and herb cookies.

Herb cookies

Preheat the oven to 160 ° C and spray 3 large baking sheets with nonstick spray.

1 Sift the flour, baking powder and salt. Beat the butter and sugar until light and fluffy. Add the condensed milk and beat until smooth.
2 Add the dry ingredients and herbs to the butter mixture and divide into 4.
3 Cover in plastic wrap.
4 Let rest for 20 minutes in the refrigerator or until firm.
5 Roll the dough 5 mm thick on a lightly floured work surface. Cut like a flower or cut with the cookie cutter of your choice. Make a hole in the top of each cookie so you can thread a string through.
6 Bake for 10-15 minutes or until lightly browned.

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