stickleback Posted December 18, 2008 Report Share Posted December 18, 2008 Take a bottle of decent dry sherry. Uncork, drink a glass to make some room, add a few dried chillis to the bottle (a few for mild, quite a number for hot.) Re cork and leave for a few weeks. This is brilliant to add to casseroles, stews, gravy for chicken etc - it really adds flavour. It's also quite droll to pour out ordinary sherry for most people and give one a glass of chilli sherry - it looks the same, it smells the same, and it takes quite a few moments for the full cauterising effect to make itself known! Stickleback Link to comment Share on other sites More sharing options...
Water Woman Posted October 21, 2009 Report Share Posted October 21, 2009 Take a bottle of decent dry sherry. Uncork, drink a glass to make some room, add a few dried chillis to the bottle (a few for mild, quite a number for hot.) Re cork and leave for a few weeks. This is brilliant to add to casseroles, stews, gravy for chicken etc - it really adds flavour. It's also quite droll to pour out ordinary sherry for most people and give one a glass of chilli sherry - it looks the same, it smells the same, and it takes quite a few moments for the full cauterising effect to make itself known! Stickleback I used to work in a pub and we all did this every Christmas to have a warm drink with a bit of a kick in it. I am going to do it again this year now that I have been reminded of the idea again... cheers. Link to comment Share on other sites More sharing options...
tomsk Posted October 21, 2009 Report Share Posted October 21, 2009 Take a bottle of decent dry sherry. Uncork, drink a glass to make some room, add a few dried chillis to the bottle (a few for mild, quite a number for hot.) Re cork and leave for a few weeks. This is brilliant to add to casseroles, stews, gravy for chicken etc - it really adds flavour. It's also quite droll to pour out ordinary sherry for most people and give one a glass of chilli sherry - it looks the same, it smells the same, and it takes quite a few moments for the full cauterising effect to make itself known! Stickleback I'm going to give this a go!! Thanks Link to comment Share on other sites More sharing options...
howardang Posted October 21, 2009 Report Share Posted October 21, 2009 I'm going to give this a go!! Thanks It is particularly nice with some meaty soups. Howard Link to comment Share on other sites More sharing options...
stickleback Posted October 22, 2009 Author Report Share Posted October 22, 2009 It also works really well to make a little chilli gin - same process, but gin instead of sherry - and add a tiny bit to sloe gin when bottling up. It makes the sloe gin taste (and feel) almost dangerously spiritous!! Stickleback Link to comment Share on other sites More sharing options...
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