Cooking for One

Blissful lunch for ONE! Yummy green beans and pinenuts bought in Tangiers yesterday with BBQ Moroccan Spiced Chicken and Sunday's Baba Ganouj (which tastes even better today). Plus a fab chilled Mahou. Don't ever think that cooking for one can't be fun :-)

Sherry - Manzanilla

If I could think of something like the Heineken advert from years ago, with JR Ewing preaching that Heineken could reach parts that other beers couldn't, I would do the same for a glass of chilled Manzanilla sherry.

Manzanilla is the most powerful one sip wonder that I have ever come across! The first sip goes from your ears, to the back of your throat, then down your throat, exploring avenues that you won't know are even there until you try it for yourself. The second sip is a repeat perfomance.I normally start talking again after the 3rd..............

Manzanilla is a Fino sherry, like Tio Pepe, but the difference is Tio Pepe is made in Jerez whilst Manzanilla is made in the coastal town of Sanlucar.It's all within the Sherry tri-angle. In Sanlucar, the barrels are left on the quayside, rather like whisky in Islay, soaking up the salty sea air through the wood of the casks. That's why it becomes the ideal partner for anything salty - olives, almonds, prawns dipped in salt and anchovies.

Manzanilla, like Fino, is best drunk quite soon after opening because neither are exposed to oxygen until you pop that cork and then degenerate as soon as you do. Most supermarkets in UK carry a couple of Manzanillas, some even carry half bottles which is an excellent idea. Must be served chilled - it would be like drinking warm lager otherwise.

A glistening copa of Manzanilla before lunch is compulsary at Annie B's Spanish Kitchen.

Try it - the pleasure is just sooooooooooooooooo there!

Jose Andres agrees with our favourite too!!

January 06, 2009

Chef's Choice: José Andrés

Daily Traveler Julia Bainbridge
opts for a hand-feeding of Andrés'
jamon and caviar roll-ups.

Who but a chef would cross the globe for his favorite snack? Condé Nast Traveler asked José Andrés, who just opened The Bazaar at the SLS Hotel Beverly Hills--and published a new cookbook--for his tips.

Favorite Hometown Restaurants: "At Indique, in D.C., chef K.N. Vinod serves delicious Indian food--order anything from the tandoor oven. I love the Korean barbecue, japchae noodles, and seafood pancakes at Yechon, in Annandale, Virginia."

Favorite Restaurants Worldwide: "In Juneau, I had wonderful king and spider crab at Tracy's King Crab Stick (364 S. Franklin St., 907-723-1811). I'm a big fan of Soto, in Manhattan. The chef is a master with sea urchin--I especially like this version with cold tofu skin."

Favorite Getaway: "My family and I vacation in Zahara de los Atunes, a beach town in southern Spain known for its tuna. I cook it with local ingredients like anchovies and extra-virgin olive oil, tomatoes, onions, herbs, and paprika. We always go to Restaurante La Castilleria there (11158 Vejer de la Frontera, 34-956-451-497). Everything is cooked over a wood fire."

Perfect In-flight Meal: "Slices of jamon Ibérico and a little bit of caviar."