120 g Butter
15 ml Oil
2 Onions, peeled grated
625 ml Nespresso Ethiopia, freshly brewed coffee (1 capsule makes 150 ml) (Nespresso Ethiopia with ripe blueberry notes to delicate floral flavours.)
90 ml Whiskey
625 Double cream
Salt and pepper, to taste
120 g Hazelnuts, toasted and roughly ground (optional)
4 Cauliflower heads, cut into florets
90 ml Olive oil, to drizzle
60 ml Onion powder
60 ml Salt
45 ml Pepper
12 Radishes, thinly sliced with a mandolin
3 Red onions, peeled and thinly sliced
250 ml Fresh mint, finely chopped
45 ml Sugar
60 ml Red wine vinegar
45-60 ml Olive oil
SHEEP’S TAIL BASTING SAUCE
120 ml Maple syrup
300 ml White wine
30 ml Nespresso Il Caffè coffee
187 ml Almond slivers, toasted
15 ml Cumin seeds, toasted
SHEEP’S TAIL PRESSURE COOK
20 20 Sheep’s tails
6 Bay leaves
1 Garlic bulb
30 ml Salt
15 ml Pepper
80 ml Nespresso
500 ml Water
SHEEP’S TAIL RUB
125 ml Dried tarragon leaves
90 ml Olive oil
5 ml Garlic cloves, peeled and finely diced
1 Lemon, juiced
130 ml Canola oil
110 ml Nespresso Altissio
10 ml Sugar
20 g Flour
Pinch of salt
SHEEP’S TAIL PRESSURE COOK METHOD
Make sure the excess fat is removed from the sheep’s tails. Add to a pressure cooker with bay leaves, whole garlic bulb, Worcestershire spice, salt, pepper and Nespresso Il Caffè coffee and water. Pressure cook for 20 – 30 minutes.
While this is cooking, make the sheep’s tail rub and sauce for basting.
SHEEP’S TAIL RUB METHOD
Combine tarragon, olive oil, diced garlic, lemon juice and used coffee grounds.
When the sheep’s tail comes out of the pressure cooker, add the rub to the tails.
SHEEP’S TAIL BASTING SAUCE METHOD
Combine all ingredients in a small saucepan and reduce down to a thick consistency.
Just before serving, add the sheep’s tails to a roasting tin and grill for 15 – 20 minutes, or until slightly crispy. While grilling remove and baste regularly with the basting sauce.
CAULIFLOWER SAUCE METHOD
Heat the butter and oil in a pan and add the grated onions and sauté until translucent.
Add the coffee and whiskey and reduce until liquid has almost evaporated.
Add the cream until it is the correct consistency.
Add salt and pepper to taste.
Add the ground toasted hazelnuts to the sauce if you’re using it.
Toss the florets in the olive oil, onion powder, salt and pepper and place in a roasting tin.
Roast in the oven for approximately 10 – 15 minutes or until cooked through and slightly browned.
Remove from the oven and submerge in the cauliflower sauce.
RADISH PICKLE METHOD
In a big glass bowl, mix together the mandolined radishes, diced onions and chopped mint.
Combine the sugar, red wine vinegar, olive oil and lemon juice. Adjust the seasoning. Pour this over the vegetables and mint.
Whisk together oil, coffee, sugar, flour and a pinch of salt.
It should form a thin batter that is easy to pour. To make it easier to pour, you can add it to a squeezy bottle.
Pour into a dry heated non-stick pan and fry until the coffee tuiles are crispy and the oil is cooked out.
Remove carefully and put aside on kitchen towel.
Dish up the cauliflower in the middle of the plate.
Top with the Karoo Kreefies (sheep’s tails).
Spoon the radish pickle on the side.
Garnish with toasted almond slices and the coffee tuile.