food, Recipes, Uncategorized

Cooking with Cognac: Springbok Recipe

Recently HL got to spend the morning with five top SA chefs, and help them take up the challenge of whipping up a sumptuous dish with Hennessy cognac and chocolate.  The five chefs each interpreted the task in their own way, and it was amazing to see how many things you can do with the luxurious digestive. From venison to macaroons, and sirloin to semifreddo, the results were as varied as they were delicious. HL was paired up with Riaan Gould from Sandton’s Slow in the City, who opted to use Hennessy V.S.O.P. and chocolate in a delicious springbok dish. Easy to make and bound to impress, it’s the perfect option for a dinner with friends. Grilled Venison Loin with Vanilla Pod Mash, Asparagus and V.S.O.P. Plums Ingredients: 600g venison loin 5 plums 100g brown sugar V.S.O.P 6 large potatoes 1 vanilla pod 20ml vanilla essence salt & pepper 300g asparagus 1 slab 85% dark chocolate 100g dark baking chocolate 1lt fresh cream an assortment of sprouts for garnish (we loved the bright beetroot sprouts Riaan used) 10g thyme 10g rosemary 10g sage 20g chopped garlic 100ml olive oil 50g salted butter   Method: Marinate Loin in herbs, salt & pepper Peel & dice potatoes, add to boiling salted water Once soft, push through a sieve, season and set aside Slice and peel plums Place plums in a hot pan, add a little water and reduce Add V.S.O.P, flambé & reduce, add brown sugar Remove from heat and set aside ∙ Peel and blanch asparagus. Set aside ∙ Place some cream in a saucepan, add 80% choc and make a paste ∙ In another saucepan bring some more cream to the boil, add baking chocolate to make a choc sauce & add the paste. Set aside. Grill Venison to medium rare. Add cream to a sauce pan, split vanilla pod and add to cream. Boil and then remove pod. Add mash to vanilla cream and add the vanilla essence. ∙ Once the venison is medium rare, combine dish and serve   The five chefs who took part in the challenge will be adding their Hennessy dishes to their menus over the month of December. So if you find yourself at any of these spots over the festive season, be sure to ask for their cognac specials:   Slow in the City, Sandton: 084-777-7569 Kream, Pretoria: 012-346-4642 La Colombe, Cape Town: 021-794-2390 3 Chefs Bistro, Durban: 031-566-2040 Cassis Paris Patisserie, Cape Town: 021-461-6232   Text: Roberta Coci Images: Supplied