Douglas Green went and sexed up the whole local sherry scene with the launch of their new Spanish sherry range. It’s not for sipping, it’s for drinking by the bottle! Yep, you read that right.
Long relegated to the back of the drinks cupboard as the preferred tipple of little old ladies on a Sunday afternoon, these sexy new Spanish sherries are fantastic as a wine to be had with or without meals EVERY DAY. To prove it, I made this creamy steak and mushroom pasta to pair with the No. 2 Medium Dry form Douglas Green’s range. Now I know you’d probably reach for a red when you read ‘steak and mushroom’, but believe me, the No.2 Medium Dry Spanish Sherry is perfection here. Plus, instead of standard cream I’ve used evaporated milk, which lends a nutty deliciousness all of its own – sheer magic with the sherry, I tell you.
According to the tasting notes, No.2 Medium Dry Spanish Sherry is deep fynbos honey in colour, exuding thatchiness (whatever that might mean) with dried apricot, peach and spanspek aromas. On the tongue you’ll have dried fruit notes, orange and lemon peel and a pleasing nuttiness with spicy undertones.
All I care about is that it’s bloody delicious, especially served lightly chilled.
Looking for the best drink to bust the summer heat? No.2 it is. Get some and experiment with your own taste pairings!
Creamy Steak and Mushroom Pasta with Sherry
450g-500g tender steak like fillet, cut into thin strips
2 T (30 ml) olive oil
BBQ or meat spice to taste
1 large onion, chopped very finely
1 punnet (240g) portabellini mushrooms, thinly sliced
2 garlic cloves, crushed
2 T (30ml) Douglas Green No. 2 Spanish sherry (optional)
1 can evaporated milk or 250 ml (1 cup) cream
salt and freshly ground black pepper
chopped fresh parsley to garnish
- Heat oil in a large frying pan over very high heat and sear the meat in batches until just browned on the outside but still juicy and slightly pink on the outside. Sprinkle over a little of your favourite meat seasoning spice while the meat cooks, making sure you turn the strips over for even browning. Remove from pan with slotted spoon and set aside.
- Add the remaining oil and 1 T (15 ml) butter to the pan and cook the onion until soft and lightly browned. Throw the mushrooms into the pan and stir well. Fry until the mushrooms release liquid and start to brown.
- Add the sherry if using, and the evaporated milk or cream. Season to taste with salt and pepper. Cook fast to reduce the sauce until it’s thick enough to your liking. It musn’t be too dry!
- Just before serving, stir in the meat strips and warm through for 5 minutes. Toss with cooked pasta, sprinkle over chopped fresh parsley and enjoy!