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
- 2 tablespoons extra virgin olive oil
- 2 tablespoons Acetum Sherry Wine Vinegar
- 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.