With L'OR Espresso Ristretto

Kei konei te kawhe (Here is the coffee)

 
 

Prep time: 45 minutes

Serves 4

What You'll Need

 

Coffee Glaze

  • 1Tbsp Brown sugar
  • 1 Orange, zest
  • 1Tsp Cumin
  • 4 L’OR Coffee Capsules
  • 1 x 200g Venison loin

 

Slaw

  • 3Tbsp Brown malt vinegar
  • 1 Fennel
  • ½ White cabbage
  • 1 Pear
  • ½ Cup Condensed milk

 

Shitake Mushrooms

  • 1Tbsp Butter
  • 3 Shiitake mushrooms
  • Salt and pepper to taste
  • 1 L’OR Coffee Capsule

 

Coffee Nuts

  • 1Tbsp Slivered almonds
  • 1 L’OR Coffee Capsule
  • Parsnip Mash

 

Parsnip Mash

  • 1 Beetroot, slices
  • 2 Parsnips
  • 2Tbsp Butter
  • 50ml Cream
  • Salt and pepper to taste
  • 1/3 Cup Sesame seeds

Preparation

Coffee Glaze

1.Mix the brown sugar in a bowl with the coffee, cumin and orange zest to make a fragrant coffee glaze.
2.Brush heavily over the venison and leave in the marinade for 20 mins to gain more flavour.
3.Place in a medium heated pan, searing off each side of the venison and cooking to medium rare.
4.Remove from pan to rest and heavily cover in coffee glaze. Serve remaining glaze in a sauce jug.
5.Season before serving. Slice into 3 pieces.
6.Plate on top of the slaw.


Slaw

1.Using a mandolin, thinly slice the fennel, cabbage and pear.
2.Julienne the pear slices.
3.Put all 3 ingredients into a bowl.
4.Mix brown malt vinegar and condensed milk in a bowl until thick.
5.Mix the dressing into the slaw mix and set on a plate.

 

Shiitake Mushrooms


1.Heat a small pan and add butter and the coffee shot.
2.Reduce down by half, then add the shiitake mushrooms to lightly pan fry.
3.Season and set aside to plate.


Coffee Nuts

1.Heat a small pan, add the almond slithers and lightly toast them.
2.Pour onto a lined tray and cover with the L’OR coffee.
3.Place in the oven to roast at 180℃ for 5 minutes.
4.Let cool before plating them on the mushrooms.


Parsnip Mash

1.Peel and chop the parsnips and place on an oven tray.
2.Drizzle with oil and season. Roast at 180℃ for 12mins or until soft.
3.Place into a food processor with the butter and cream. Blend until smooth.
4.Using a micro plane, grate a little bit of the beet into the parsnip mash and mix well.
5.Adjust seasoning and pour into a piping bag.
6.Set aside to plate.