< Slightly Sour & Nutty Spanish PEDRO Ximenez Sherry Vinegar & Oily

Slightly Sour & Nutty Spanish PEDRO Ximenez Sherry Vinegar & Oily

  • on September 5, 2021
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Slightly Sour & Nutty Spanish PEDRO Ximenez Sherry Vinegar & Oily

Slightly Sour & Nutty Spanish PEDRO Ximenez Sherry Vinegar & Oily and fragrant Spanish 5J hind leg ham.

The day before, I went to Taipei City to buy my beloved croissants, and then went to the market to pick out the seasonal sweet persimmons.

The strawberries and a small plant of sesame leaves that have just been on the market will prepare everything and wait for the arrival of Spain’s 5J raw ham.

Raw Ham Fruit Salad with Sherry Vinegar

Before noon of the same day, the package was delivered immediately by refrigerated home delivery, which just gave me plenty of time to slowly process the ingredients.

Put the frozen croissants in the oven and bake them at 150℃ for about 10 minutes; at the same time, wash and drain the sesame leaves, remove the stalks of the strawberries and cut them in half, and dice the sweet persimmons.

Choose a dark shallow dish from the cabinet to hold the freshly roasted croissants.

Slightly Sour & Nutty Spanish PEDRO Ximenez Sherry Vinegar & Oily
Slightly Sour & Nutty Spanish PEDRO Ximenez Sherry Vinegar & Oily
Slightly Sour & Nutty Spanish PEDRO Ximenez Sherry Vinegar & Oily

Strawberries, persimmons, and sesame leaves are stacked in the remaining space on the dish, and then carefully put Spain 5J-Iberico Bellota grade Jamón on the hind legs.

Take out the ham one by one, with slow and gentle hand movements to keep it as complete as possible. Gently roll it into a tube and place it on the fruit lettuce salad. At this time, take out the secret weapon:

French A LʼOlivier-Spain PEDRO XIMENEZ sherry vinegar,

French A LʼOlivier-Spain PEDRO XIMENEZ sherry vinegar, drizzle generously with a few scoops, and the brunch is ready.

I was worried that the sourness of sherry vinegar might be too much. At first, I didn’t dare to drizzle it too much.

I actually found out that its fruit acidity is just to balance the sweetness of the fruit, adding layers and refreshing flavor.

So boldly add more, let it infiltrate the persimmons and strawberries, let it dip on the surface of the sesame leaves and raw ham, and eat them all together, it’s super delicious!

Of course, Spanish 5J raw ham is also an important point. Its oily and fresh aroma makes the overall taste fuller.

The more you chew, the more you can feel the chewy and meaty aroma of red meat, and the smooth and sweet after the fat melts; I also particularly like the tail.

The rhyme reveals a delicate nutty aroma, so charming. Can’t help but feel it again.

Sherry Vinegar Dried Tomatoes

In the evening, I made this raw ham and fruit salad again. The only difference is that the sherry vinegar and dried tomatoes are added to add a rich background. How to do it?

It’s very simple. Just drizzle some sherry vinegar on the dried tomatoes, simmer them over low heat and let them dry.

Let cool. Not only can it be added to a lettuce salad, but it can also be spread directly on a thinly grilled baguette with a layer of cream or yogurt, or combined with Mozzarella Cheese and Burrata Cheese, it will be delicious.

Sherry Vinegar Dried Tomatoes
| How do pan-fried seafood pancakes come about?
| How do pan-fried seafood pancakes come about?

Especially this Spanish PEDRO XIMENEZ sherry vinegar, the flavor is very elegant and delicate.

The main sour notes of grapes and red berries, also reveal the aroma of sherry, as well as the barrel-flavored nutty aroma and taste, which is complex and seductive. people.

When combined with food, the acidity will become softer, the fruity taste will be amplified, and then the characteristics and flavors of other ingredients will be brought out, which is too pleasing.

Pan-fried scallops, shrimp, and seafood pancakes

So on the night when the scallops were fried and the shrimps were soaked in the seafood pancakes, a few scoops of sherry vinegar were poured on the top, which really went well.

A little bit of sourness makes the whole umami taste bursting, and the deliciousness bursts into the table. I just hate buying too little seafood paste in the morning, it’s not enough to eat.

| How do pan-fried seafood pancakes come about?

The ingredients are bought in traditional markets. A fish stall sells raw-grade scallops, soy sauce, fresh shrimp, and shrimp paste and fish paste.

After buying a half catty and returning home, first knead it into three small balls and press them into a cake.

Heat the iron pan until the water droplets roll on the surface of the pan, add the oil into the seafood pasta, and fry on low heat until the surface is golden and slightly brown.

Cut in half and topped with sherry vinegar and it’s super delicious.

| How do pan-fried seafood pancakes come about?
| How do pan-fried seafood pancakes come about?

Okay, what should I dip with sherry vinegar next? Char-grilled pork ribs, dice beef, pan-fried prawns… I want to come and arrange it.

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