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My Kitchen Rules South Africa

101CuisinePG13 L

Karoo Kreefies with Irish coffee cauliflower

28 November

South African

Karoo Kreefies with Irish coffee cauliflower

MKRSA3Ep11 7587 (1)
Ingredients

CAULIFLOWER SAUCE

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

Worcestershire spice

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

TUILE INGREDIENTS

130 ml Canola oil

110 ml Nespresso Altissio

10 ml Sugar

20 g Flour

Pinch of salt

Instructions

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.

CAULIFLOWER METHOD

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.

TUILE METHOD

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.

TO SERVE

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.

MKRSA3Ep10 6535 (1)
MKR SA S3 Poster Cake
Sub Title

Karoo lamb croquettes