ASPRI Spirits Private Limited has recently introduced Amarula, a premium fruit based cream liqueur brand from South Africa based Distell Group. Amarula is made from a sweet and luscious fruit grown in Africa, the Marula.
The Marula is handpicked, pulped, sweetened and fermented. The resulting Marula spirit is then matured in oak casks for two years. The spirit is then blended with fresh cream to create a smooth distinct liqueur that teases the tastebuds.
You can use the versatile liqueur to create exotic cocktails, coffees and other delicacies, especially desserts that pamper your palate. And to put it to the test, we got Aamarula to give us three fabulous recipes that you can try yourself.
Leg of venison with Amarula sauce
Serves: 4 to 6
Ingredients
Marinade:
- 300ml pear and apricot juice
- 50ml sunflower oil
- 30ml chutney
- 6 spring onions, chopped
- 2 cloves garlic, crushed
- 1 bay leaf, crumbled
- 10ml brown sugar
Venison:
Method
* In a bowl, combine the ingredients for the marinade.
* Lard the leg, if you wish, cover with the bacon, secure with string and place into a deep container.
* Pour over the marinade. Marinate for 2 days, turning occasionally.
* Into a saucepan, place the sugar and water. Add the lemon rind and boil rapidly for 2 minutes.
* Place the pears upright in the syrup and poach for 8 minutes. Drain the pears, reserve the syrup and set aside.
* Drain the meat on a wire rack and pat dry with paper towel. Spread with butter and season.
* Place the meat in a roasting pan and roast, in a preheated over at 160C. Calculate 15 minutes of cooking time per 500g, plus an additional 15 minutes longer, according to taste.
* Place the pears in the roasting pan with the meat for the last 30 minutes of cooking. Add the blueberries for the last 10 minutes.
* Remove the meat and keep warm in an oven drawer.
* Halve and core the pears. Spoon the berries into the pear halves with a slotted spoon and keep warm.
* Pour the excess fat from the pan and deglaze with the stock and half the syrup. Reduce to two thirds and pour through a sieve.
* Add the Amarula Cream and brandy and bring to boiling point. Combine the cornflour with the cold water. Add just enough to Amarula Cream mixture to thicken to a sauce consistency.
* Pour into a serving dish.
* Place the saddle of venison on a serving plate and arrange the stuffed pears alongside.
* Baste the meat with a little sauce to glaze and garnish with herbs. Serve the remaining sauce separately.
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Amarula and Pecan nut tart
Ingredients
* 200 gm flour
* 100 gm butter, melted pinch of salt
* 30-50ml ice water
* 5 eggs
* 300 ml castor sugar
* 1 ml salt
* 200 ml butter, soft
* 250 ml golden syrup
* 180 ml Amarula Cream
* 100 ml dark chocolate, chopped
* 500 ml pecan nuts, chopped and roasted
Method
* Put the flour, salt and butter into food processor and pulse until it resembles bread crumbs. Add some of the water and pulse until it forms a soft dough.
* Cover and allow to rest for 30 minutes in a refrigerator.
* Roll out the dough, line one tart tin (24cm) or 8 to 10 small tart tins (10cm each).
* Blind bake the pastry.*
* Cream the eggs and sugar until light and thick, this should take about 10 minutes.
* Combine with the rest of the ingredients and pour into the tart tin(s).
* Bake in a preheated oven at 160C for 1 to 1 1/2 hours or until done.
* Serve with Amarula Ice Cream and Crème Fraiche.
* Blind bake means to bake a pie crust without a filling. There are several techniques used to ensure that the pie crust holds it shape when baked empty:
- Pie weights can be placed in the shell to keep it from puffing.
- The shell can be lined with foil and dried beans or peas.
- Pricking the crust with a fork before baking also helps the crust keep its shape.
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Amarula spicy fish with tropical fruit
Ingridents
* 1.25 kg Kingklip or Cape salmon, tail end fillets +/- 20cm long
* Seasoned Sea Salt
* 4 medium or 3 large mangoes, cubed
* 4 medium bananas, slices
* 2 tbs (30ml) Amarula Cream
* 2 tbs (30ml) flour
* 1 tsp (5ml) medium curry powder of fish masala
* Pinch cayenne pepper
* 1/4 cup (62.5ml) melted butter
* 2 cloves of crushed garlic
* 1 x 200 gm Spicy Curry basting sauce
* 1/2 cup (125ml) desiccated coconut
* 1/2 tsp (2.5ml) turmeric
* Fresh coriander leaves to garnish
Method
* Divide each fishtail fillet in half along the length; just follow the natural dividing line.
* Slice each into three even-sized strips, again working lengthways. Leave about 2cm at the widest part uncut (as one would do for koeksisters).
* Plait each fillet. Secure the ends with a strip of chive.
* Season, cover and chill in the refrigerator.
* Toss the fruit with the Amarula Cream in a large ovenproof dish.
* Dip the fish fillets in a mixture of flour, curry powder and cayenne.
* Lay on the fruit.
* Brush the fish with a mixture of melted butter and crushed garlic.
* Pour the Spicy Curry basting sauce evenly over the dish.
* Rub the coconut and turmeric together on a piece of greaseproof paper until the coconut is golden. Sprinkle over the fish.
* May be pre-prepared to this stage, covered and refrigerated.
* Bake at 220C for 25 minutes.
* Garnish with fresh dhania.
* Serve with rice pilaf, hardboiled saffron eggs and salad sambals.
Where to get your own Amarula: It will be available at airports, five star hotels and leading wine stores in Delhi, Mumbai and Bangalore.
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