Enjoying sherry wine / pairings and recipes / Manzanilla
Cooking time: 1 hour
First of all, start with the green sauce by putting all the ingredients in a small blender and mixing them until its texture becomes like crunchy peanut butter. Having that ready, put it aside.
On the other hand, bring a pot of water to boil and boil the sweet potatoes until they can easily be mashed. When they are ready, add some butter, salt, and pepper and mash them until it has a smooth texture. Put the corns in the boiling water, but only for a couple of minutes, to be able to cut them into round pieces, because actually, the fresh corns are so delicious that you can even eat them raw, they have a very good sweetness and freshness.
In the meantime, heat the oven to 400 °F. In a large bowl, mix the ingredients for the maple glaze of the carrots. With the help of a brush, cover all the carrots with the maple glaze mixture and put them on a baking sheet. Bake the carrots for 20 minutes and after turning them continue baking for another 10 minutes.
Finally, take out the lobster meat from the claws and as all the elements are ready, prepare the plates to serve them, in harmony.
Manzanilla combines perfectly with fish and seafood, as well as with salted fish and cured meats.
Thanks to its low acidity, it is, together with Fino, the perfect choice to accompany salads, cold soups and dressings.
Use an ice bucket with both ice and water to serve chilled between 6 & 8º C.
Perfect with fish, seafood and all styles of food from the sea.
In traditional wide rimmed catavinos or in a white wine glass.
