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Amarula: An African original that shows good taste

Wild mushroom and Amarula empanadas with smoky jalapeno mayo
Wild mushroom and Amarula empanadas with smoky jalapeno mayo

Amarula: An African original that shows good taste


Apr 2nd, 07:56

Shorter days but longer nights, Easter is the time to cosy up indoors, as soon as the sun goes down with a glass of creamy, luxurious Amarula. Show African Original hospitality to your friends or spoil yourself with a serving over ice or use it to make a new twist on a classic cocktail, coffee or delicious dish.

Amarula is not just a South African favourite that's on the lips of more and more locals, but a regular international winner too. It was recently named Liqueur of the Year at the 2012 New York International Spirits Competition and was a gold medallist at the International Wine & Spirit Competition in London.

Impress your guests this Easter with this mouth-watering recipe incorporating Amarula:

Wild mushroom and Amarula empanadas with smoky jalapeno mayo

2 medium onions, finely chopped
6 Tbs unsalted butter
500 g wild/exotic mushrooms, finely chopped
2 small red peppers, finely chopped
125 ml Amarula
Handful of fresh parsley, chopped
3 Tbs fine, dry bread crumbs
500 g puff pastry
2 eggs and a splash of water (for egg wash)
250 ml mayonnaise
125 ml pickled jalapeno peppers, finely chopped
2 Tbs smoked paprika

Smoky jalapeno mayo
Combine the mayonnaise, finely chopped jalapeno peppers and smoked paprika (use an immersion or stick blender if you have one). Let it chill in the fridge until the empanadas are ready to be served.

Wild mushroom and Amarula empanadas
Sauté the onions in butter in a pan over moderate heat, stirring occasionally until softened. Stir in the mushrooms and red peppers and cook, stirring occasionally until the liquid that escapes from the mushrooms evaporates and the mixture begins to brown. Add the Amarula and cook, stirring, until the liquid has been absorbed. Combine the mushroom mixture, parsley, bread crumbs, and salt and pepper to taste in a bowl and cool, uncovered. Preheat the oven to 180˚C. On a lightly floured surface, roll out a few pastry sheets and use a round cutter to cut circles into the pastry. Brush the edges of the pastry circles with egg wash (2 eggs whisked together with a splash of water) and put a dollop of mushroom mixture in the centre of each pastry circle. Fold the edges of pastry together with a fork to form half-moons, brush again with egg wash and bake until golden brown. Serve immediately with the smoky jalapeno mayo.

Serves 4. Click here for more information on Amarula Cream 

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