ilk, cream, broth, and the sherry. Bring to a simmer and
Break up ladyfingers and line bottom of trifle bowl.
Pour sherry over ladyfingers.
Cover ladyfingers with raspberry preserves.
Cover preserves with raspberries.
Distribute peaches over entire layer of raspberries.
Spread cooked and cooled custard over peaches.
Distribute sliced bananas over custard. Spread whipped cream over bananas and garnish with cherries and almonds.
Refrigerate until ready to serve.
ixture and stir. Add the sherry and lemon juice and simmer
owl, combine cake mix, eggs, sherry, oil, pudding mix and nutmeg
our in the vinegar and sherry.
Stir lightly so that
cup drinking or cream sherry, 1/2 teaspoon salt, 1
auce, heat chocolate, butter and sherry in a saucepan over very
Puree black beans in batches in a blender. (Use caution if beans are hot). Transfer the pureed beans to a 2 1/2 - 3-quart heavy saucepan.
Stir in 1 cup water, Sherry, lime juice, and salt to taste. Thin the soup with additional water if necessary to desired consistency.
Bring to a simmer over moderate heat and simmer, stirring occasionally, 5 minutes.
Note: Soup can be made ahead and chilled, uncovered, until completely cooled, then covered up to 5 days, or frozen 3 months. Reheat over low heat, thinning with water as necessary.
Over medium heat, melt the butter in an iron skillet.
Add mushrooms and stir so they are coated with the melted butter.
Sprinkle on the salt and pepper to taste.
When the mushrooms look only slightly soft, add the sherry and optional marjoram or other herb.
Stir occasionally until the sherry and liquid given off from the mushrooms has mostly evaporated.
A little liquid left is OK.
Serve hot.
br>Add half of the sherry, return to fire and boil
Cut the ginger into 2-3 pieces of a few inches each.
Use a spoon to scrape the peel off the ginger.
You can also do this as you pull out pieces of ginger to cook with but I find it easier to do beforehand.
Put the ginger and sherry in a non-metallic container with a tight cover.
Store in the fridge for up to three months.
You can use the sherry for cooking and top it up as required.
Stir in 1/4 cup sherry and continue to cook until
rown sugar and 2 tablespoons sherry cooking wine. Brush half the
br>Serve at once with sherry sauce.
If you prefer
Rinse clams then soak in cold water for 5 mins, agitating them from time to time. Repeat process until water runs clear.
Heat olive oil in a large saucepan over medium heat. Cook pancetta for 2-3 mins, until crisp and golden. Add garlic, paprika, canned tomatoes and 1/2 cup water. Bring to a gentle boil then reduce heat and cook for 5 mins.
Add sherry and clams. Cover and cook for 3-4 mins, stirring once or twice, until clams have opened. Discard any unopened clams.
Serve in the pot, sprinkled with parsley.
Heat 1 tbsp of the oil in a deep skillet on high heat. Cook chicken for 1-2 mins each side, until lightly browned. Remove from pan.
Heat remaining 1 tbsp oil in pan on medium-high heat. Saute onion and garlic for 2 mins, until starting to brown. Add paprika and cook for 30 seconds, until fragrant. Return chicken to pan.
Add apples, prunes and sherry. Bring to a boil. Reduce heat to low; cover and cook for 15 mins, until chicken is cooked through. Sprinkle with parsley and serve with bread.
poon and set aside. Add sherry, cream, Dijon mustard and 2
Mix the bread, ground meat, egg, onion and mustard. Season then form 18 meatballs. Press an almond into each meatball and flatten slightly. Heat the oil and brown the meatballs, working in batches, for 3-5 min until browned. Remove from the pan and keep warm. Add the spring onions and carrots and saute for 3-4 mins. Season then add the sherry, stock and cream. Return the meatballs to the pan, cover and simmer for 8-10 mins. Add the ground almonds and continue to cook for 1-2 mins. Distribute between 4 bowls and serve.
ood processor with the cream, sherry, and seasoning to taste.
egetables.
Deglaze pan with sherry, boiling liquid for 1 min