Amarula recipes

Amarula is the second biggest cream liqueur in the world. It is an amazingly versatile product; locally it is enjoyed on crushed ice, in shooters, sauces and cakes.

Here are a couple of serving suggestions, courtesy of Amarula. Try these – or invent your own (and remember to tell us about it).

For more recipe ideas visit www.amarula.co.za.

Cocktails:

Amarula Golden Glow

Ingredients:
60 ml Amarula Cream
15 ml Peppermint Liqueur
30 ml Peach Schnapps
2 Tbs vanilla ice cream
Peach slices to garnish
Ice cubes

Method :
Place all ingredients in a cocktail shaker or blender and shake or blend until smooth. Pour into a martini glass pre-filled with ice cubes and garnish with a whole fresh chilli or a vanilla pod.

Conversions :
1 tot = 30ml = 1 oz = 3cl = 1 shot

Amarula Mexican Elephant

Ingredients:
30 ml Amarula Cream
30 ml Coffee-flavoured tequila
Chocolate-coated coffee beans (available from specialty stores) to garnish

Method :
In a double-shot glass, first pour the coffeeflavoured tequila. Then, over the back of a teaspoon, gently pour the Amarula so it forms a distinct layer above the tequila. Garnish with chocolate-coated coffee beans. Drink all at once to taste the combined flavours. Serves one.

Conversions :
1 tot = 30ml = 1 oz = 3cl = 1 shot

Amarula Sunset Peak

Ingredients:
80 ml Amarula Cream
4 drops violet essence (available from Woolworths and specialty food stores)
30 ml Whiskey
Pinch freshly grated orange zest
Violet flowers to garnish
Twirl of orange zest to garnish
Crushed ice

Method :
Pour all the ingredients into a champagne flute pre-filled with crushed ice. Swizzle with a spoon. Garnish with freshly picked violet flowers and/or a twirl of orange zest.

Conversions :
1 tot = 30ml = 1 oz = 3cl = 1 shot

Food:

Bittersweet Amarula Drumsticks
(12 Portions)

Ingredients:
12 Drumsticks
Seasoned Flour
1/4 cup (62,5ml) snipped garlic chives
1/4 cup (60ml) marmalade
or apricot jam
4 T (60ml) lemon juice
2 T (30ml) Amarula Cream
2 t (10ml) Seasoned Sea Salt
12 bay leaves and toothpicks

Method:

Prepare the drumsticks by cutting the skin loose around the bone and pushing in down with a
scraping movement, using a small sharp knife. Cover exposed bone with foil. Dust meat lightly
with seasoned flour. Mix the chives, marmalade, lemon, Amarula Cream and salt together. Coat
the drumsticks in this mixture and arrange in an ovenproof dish Bake at 200 degrees for 45
minutes until crispy. Remove the foil. May be served warm or at room temperature.
FOR SERVING: Wrap a bay leaf around each exposed bone-tip. Secure the leaf with a toothpick
or porcupine quill.
(Serves 6)

Amarula Spicy Fish with Tropical Fruit
(Serves 4 – 6)
Ingredients:
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 T (30ml) Amarula Cream
2 T (30ml) flour
1 t (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 g Spicy Curry basting sauce
1/2 cup (125ml) desiccated coconut
1/2 t (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 220 degrees for 25 minutes. Garnish with fresh dhunia. Serve
with rice pilaf, hardboiled saffron eggs and salad sambals.

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:
2,5 kg leg of venison OR lamb
250 g streaky bacon
200 g sugar
1-liter water
Rind of lemon, cut in one long, thin strip
6 pears, peeled and cored
30 g butter, softened
100 g fresh or canned blueberries
500 ml beef stock
100 ml Amarula Cream
30 ml Brandy
15 ml cornflour
30 ml cold water
Sprigs of fresh herbs such as sage OR rosemary

Method:
n 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. Marinade 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 160 degrees. Calculate 15 minutes of cooking time per 500g, plus an additional 15 minutes of 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 war 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

Pork and Prune Rolls with Amarula
(Serves 4)
Ingredients:
4 pork schnitzels
50 ml flour
Salt and pepper
200 ml pitted and chopped prunes
25 ml fresh sage leaves
30 ml oil
60 ml butter
100 ml cream
30 ml Amarula Cream

Method:
Dust the pork schnitzels with flour and arrange them on a clean working surface. Season with
salt and pepper. Spoon equal amounts of chopped prunes it in the middle of each schnitzel,
followed by a sage leave. Roll up the schnitzels, start from one end and secure with tooth picks.
Heat the butter and oil and fry the rolls until golden brown. Pour cream and Amarula over the
rolls and allow the sauce to thicken. Season with salt and pepper. Serve with Feta Mash and Rocket
Salad.

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