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Top tips from culinary alchemist Heston Blumenthal on how best to use sherry for cooking and drinking
Tags:How to Use Sherry For Cooking And Drinking,alcohol,cooking,drinks,food,pairing,sherry,wine
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Hi, I’m Heston Blumenthal and today I’m going to show you how to make Greia fondue with Fino and ground cloves. And this recipe is part some really exciting researching we’re doing with the Sheree Institute, discovering new taste and flavor pairings with Sheree and many different dishes. Unfortunately, I’m going to do this one handed cause right in my hand has start cooking much, I thought I was younger than I was. So over see we’ve got some really classic food and cherry pairings like olives, walnuts, salted almonds are sure fantastic in Finland on Monte Ado and some dried peach pail which doesn’t have peachy creaminess in Sherries that works really well with this. But what I’m going to show you now is something that I’m really excited about, it’s that you’re taking the two-pronged approach to Sheree and food pairings, so we do merging them. So we’re going to make is a fondue, and the reason for this is that Sheree contains this compound called decay paste which accentuates the taste of certain foods, so foods rich in umami, the fifth taste can really be boosted by the addition of Sheree. I’ll put it into the pan, throw them some fragments of Fino, to that I’m going to add some thyme, four crust black pepper corns and four cloves of garlic, I’m just lightly bashing, and now I need to bring this the boil and let that simmer just to infuse the garlic, the thyme, the peppercorns into the Sheree. Alongside the aftertaste impact that Sheree can have in certain umami-rich foods being cheese, being one of them is also a really fascinating flavor combination that we discovered. Some Sherries contain the compound called Eugenol, and Eugenol is the aroma of molecule that gives cloves its character, it’s also in sage, in rosemary and another related herbs. So these mixtures that I have been infusing for 10 minutes, you kind of stir if you want to strain out the garlic and peppercorns and thyme, but I like to leave them in cause I just want them to carry on infusing. I’m going to add the cheese, we’ve got here Greia, I’m not using aged Greia, I don’t know if you’re going to have poppers and parmesan as well with cheese, with the little small crystals that is like grains of salt, but they’ve got a lot little burst of umami and this is going to wok really well with the Fino. And before I add the rest of the cheese, I’m going to, this is the key ingredient. Its sodium citrate which is actually is the salt of citric acid. It named was you to make, keep the cheese kind of fluid and already silky texture without clumping. So I’ve sprinted that into the pan, going to add the rest of the cheese. So what I need to do now is bring this to a simmer whisking to incorporate all the cheese and then we’ll leave it simmering gently for round about 5 minutes so as you do that, your fondue mix, it just thickens up until you got the right texture, and then this is ready. The key thing with the research that we’ve been doing, which is really unique, is two-pronged attack, and looking at possible Sherry pairings with food; the taste in pack, which is the decay paste, so that happens in the mouth, plus the aroma combinations. But what we’ve done here is actually we’ve managed to get some analysis of some Sherries that has already been done, and in looked to some of the aroma molecules that has been discovered in some of the Sherries, like for example I mentioned Eugenol existing in Fino, hence the reason for adding clove. Other compounds that give us smoky nose, if you’re looking at Olorosso for example, an Olorosso with Auber smokies or smoky Parpatios, (---), fantastic, few cranberries gives a burst, real citrusy burst, again, which replica is some other compounds in a Monte Ado. This is really looking flavor pairings in completely different angle. Such the analysis of the type of Sherry, giving a clue to possible combinations, the things are actually will be surprising, things you wouldn’t imagine pairing the Sherry. Pour that into the fondue pan, loaf of bread, you need to cut a bread or if you’re feeling really rustic, just get stuck right in there, break some off. Actually before I do this and get stuck in the whole reason for this recipe, you based on Sherries so have a glass of Fino, the final touch is just a touch of ground clove, okay, one final stir, that is fantastic. So there we are, my Greia and Fino fondue with ground clove, I do off the Fino. Now if you’re interested in this, log on to www.tenstartapas.com. For more recipes and more information about the exciting research we’ve been doing.