Tins and Jars at Annie B´s Spanish Kitchen

Ever since I first visited Spain, in the 1980´s, I´ve always regarded jarred or tinned white asparagus with disdain. Confused as to why so many people loved it. Unappreciative as to why a single spear would often be given pride of place on top of Ensaladas. Totally thrown as to why HUGE and expensive jars of the stuff are always on display at Christmas time alongside goodies such as Jamón and Turron.

I have a friend from Navarra whose opinion on food, wine and cooking I respect. When a tin of White Asparagus Spears was produced one evening recently, I was informed that Espárragos Blancos from Navarra was the best in the world. I suspected that something interesting was about to unfold. The tin was lovingly opened, the spears drained, a garlicky Salsa Verde whisked up and a magical platter of Navarran Esapárragos Blancos Extra, bathed in the glistening green salsa appeared in minutes. It was incredibly delicious

This week I have been looking at tins and jars of white asparagus through new eyes and realise that there are many Navarran pretenders around. BEWARE of jars and tins of White Asparagus grown and prepared in China – it will say this in the small print on the back.

3 cloves of garlic, peeled

120mls of mild olive oil

1 tbsp Sherry Vinegar

Handful of Parsley

Whiz in blender until garlic is pureed. Place drained spears on a platter and pour over green sauce.

Take a deep breath and be prepared to be impressed.

Chocolate & Almond Cake with PX Sherry

For years, possibly decades, many articles have been written about matching chocolate with wine. It's now really exciting to read articles about matching chocolate with Sherry. Not just any Sherry but Pedro Ximenez Sherry. Chocolate and PX is indeed a marriage made in heaven.

PX (Pedro Ximenez) is the sweetest of the Sherries and produces the most fabulous, sweetly intense and divinely delicious glistening dark nectar imaginable. It´s amazing to think that PX is actually a white grape.

In class last week, we made a delicious Chocolate & Almond Cake. It´s a one bowl wonder! Prepared using only the Magimix - but don´t let the simplicity of the preparation effort fool you. This cake is truly a gift of the Gods. The Sherry Gods.

We consumed it with gusto, garnished with PX soaked seedless Moscatel raisins (I´ve yet to find PX raisins). With a fork in one hand and a glass of perfectly chilled PX in the other we extolled this perfect food and wine match.

In the Master fridge of Annie B´s Spanish Kitchen you´ll always find a huge kilner jar of glistening raisins bathed in this epic wine of Jerez . It´s a necessity for an instant pudding. Pop a couple of scoops of preferably chocolate, even vanilla or nut ice cream, into a pretty glass and spoon these little dark devils on top. Anything chocolatey made here needs no excuse....... Deeply yumlicious.

Legend has it that the Pedro Ximenez grape was introduced to Spain from Germany in the 15th century by a fellow by the name of Peter Siemens.

Gracias Pedro.