The Aleit Groups very own Creative Director and also the founder of the infamous Slippery
Spoon Pop-up Restaurant, Johnny Hamman, was asked to develop a recipe for
Amarula with the theme:  Celebrating South African Heritage.  Today, we are
sharing it with you.  Oh so South African and delectable, be warned, this
one will make your mouth water!

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Braai’ers Tapas

How and when to enjoy my recipe.

A decadent mess of child hood memories flavours and textures. All displayed
on the center of the patio table pheasant style whilst dad finishes the main
course on the braai. No tooth picks no forks and no side plates just your
hands and a crisp linen napkin.

Can this be called a recipe?

No, I wish to call it a mixture of my favourite textures and flavours
combining it with two core Amarula recipes.  Each of the elements of the
Braai’ers Tapas can be prepared as an appetizer on its own. But there is no
reason to be lazy. There is nothing better than presenting this small
pheasant feast to the table as an appetizer to your guests and family. All
smiles I tell…All smiles….

The Description

Fire grilled Game Boerewors served with Amarula Tempura Berries, Soft Boiled
Eggs, Puff Pastry Baked Brie all enhanced with an Amarula caramel Sauce
infused with Curry and Coriander Seeds.

Your Shopping List

1KG Game Boerewors

Three Large Free Range Eggs

For the Puff Baked Brie

150g wedge of Brie Cheese

150g Puff Pastry

1 Egg

50ml milk

For the Amarula Caramel Sauce infused with curry and coriander seeds.

125ml sugar

250ml Amarula

One Teaspoon Coriander Seeds

One Tablespoon Curry Masala Powder

For the The Amarula Tempura Berries

500ml vegetable oil for frying

300g Mixed Fresh Berries

160g Rice Flour (available from any health shop)

One Teaspoon baking powder

420g Amarula

One Egg White

 

The Method Behind the Madness

The Game Wors should be handed to the Braai master when you are half way
through this recipe. Please tell that your Braai master that well done Game
Wors is considered a sin in the Free State.

Start by boiling your eggs for five minutes. Whilst you are in front of you
stove why don’t you bend down and pre-heat your oven to 250 degrees.
Remember to chill the eggs in cold water immediately after removing them
from the hot water hot water. Otherwise you are going to end up with blue
eggs, gross.  You can peel these later.

For the Puff Baked Brie

Sprinkle your surface with flour. The Rice flour you are using for the
tempura works beautifully for this.  You do not need a lot of flour.
Remember to spread the flour evenly over a large surface. Roll out your Puff
pastry to as thin as you possibly can.

Place your wedge of Brie in the middle of you rolled out pastry and wrap the
brie with the pastry as if you were wrapping a Christmas present.

Turn your cheese parcel around in order for the neat side to face upwards
(“blink kant bo” as my mother always said). Score the pastry with a sharp
knife. zig-zags will do just fine.

Whisk together the one egg and the milk and brush the puff pastry with the
egg and milk mixture.

Place your parcel on a greased baking tray and pop it in to the oven. It
normally takes about 5 minutes. But watch it like a hawk. As soon as there
is any sign of cheese leaking out it is ready.

Remove from the oven and allow the cheese to rest in a warm place until
serving.

For the Amarula Caramel Sauce infused with curry and coriander seeds.

Place the sugar, curry powder and coriander seeds in a medium sized sauce
pan on medium heat. Keep on stirring the sugar until a dark brown caramel
forms. At this point add your Amarula and keep on stirring until all the
caramel has dissolved.

Pour in to a serving bowl and allow to cool. This sauce is served room
temperature.

For the Amarula Tempura Berries

Heat your oil. I prefer using a wok. The oil has to be nice an hot.

Whisk the one egg white until stiff peaks form. Or until you can turn the
bowl around without the eggs falling out.  Place the rice flour and baking
powder in a large mixing bowl.  Whisk the Amarula in to the rice flour until
smooth batter forms. Slowly fold in your egg whites in to your batter. Throw
all your berries in to the batter and ensure all the berries are coated
evenly.

Using a slotted spoon drop the berries in to the oil five at a time and cool
them for five seconds each or until the batter in Golden brown. You will see
that this goes extremely quickly.

Do not stress if the tempura does not cover the berry completely after deep
frying them. This is the entire idea.

You are now ready to make six people very happy

Grab the cooked wors from the Braai Master. Tear the wors in to smaller
pieces. Now create your own Picasso by arranging the wors, soft-boiled eggs,
tempura berries on to a large wooden cheese board. Garnish with wild rocket,
sea salt flakes and baby herbs and drizzle your entire mess with the
decadent Amarula curry sauce. Place a bowl of the sauce on the platter as
your guests will definitely want some more.

Place your platter in the middle of your table and hand everybody and a
crisp white linen napkin.

Now you shout the words DIG IN……

Best served with a glass of Chilled Amarula of course.