Here is one I tried at the weekend.
Take a nice fresh whole Sherri and place in a large container. Squeeze over the juice of two lemons. Take five cloves of garlic and crush with the back of the knife and place inside the sherri. Place in the fridge for around an hour to marinade.
Get a pan big enough for the sherri and add 50g of non salted butter and a dash of olive oil. Slowly fry the sherri until soft and tender then add a double shot of sweet sherry and flambe until ll the alcohol is burnt off. Remover the sherri and set aside. To the butter and sherry add one finely chopped green onion, the zest of the two lemons and the garlic from the sherri. When onions caramelise pour over sherri and serve with stir fried vegatables.
mmmmm ...... lovely
