ACE1085, Sherry Wine Vinegar, 250ml


ACE1085

Acetum Sherry Wine Vinegar
Unit Size: 250ml
Outer Qty: 12


High quality Sherry Macetilla Reserve Vinegar, aged according to traditional methods for a minimum of two years in oak barrels.  Produced in the region of Jerez in Andalusia, Spain, this delightful wine vinegar has a full-bodied taste, ideal over pork, roasted meats and in casseroles and for use with salads or in marinades.

BRUSSEL SPROUTS WITH CRISPY CHICK PEAS, CHORIZO & MANCHEGO

  • 400g brussel sprouts
  • 1/2 good quality chorizo sausage, skin removed and broken into chunks
  • extra virgin olive oil for cooking

Vinaigrette

  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons Acetum Sherry Wine Vinegar

To Serve

  • 100g Manchego cheese
  • 1 packet Golden Roasted Chick Peas

Heat oven to 220C.  Combine the vinaigrette ingredients in a bowl, season to taste and set aside.  Peel away any loose or discoloured leaves from the brussel sprouts, trim the dry ends of the stems with a knife and cut the sprouts in half.  Cut any large sprouts into quarters.  Do not wash.

Place brussel sprouts in a large bowl and toss them with 2 tablespoons olive oil.  Spread out on a baking tray, cut sides down.  Roast in the oven and check for browning every 10-15 minutes, toss them with a spatula only once they begin to brown.  The sprouts are ready when they are tender but not soft, with a nice dark brown colour.

Heat 2 tablespoons olive oil in a non-stick frying pan over a medium high heat, add the chorizo and saute until crisp and brown, 3-4 minutes.  Remove from the heat and with a slotted spoon transfer to a bowl and set aside.

When ready to serve, mix the brussel sprouts and chorizo together, adding the vinaigrette to taste.  Serve on a large platter sprinkled with the crispy chick peas and Manchego grated over the top.  This dish can be served warm or at room temperature.  Serves 4.