- Mar 17, 2016
- 0 comments
- by Nick Rose
Tequila is an amazing alcohol to cook with. Not only does it have a unique property in accenting chilli flavours and tastes beyond the heat, it also manages to keep some of the agave prebiotic fibre inulin through the distillation process.
As a marinade it will bring out the natural sweetness of many meats and also combines better in milk and fat marinades than many other alcohols. This property is especially useful in lean game meats and turned our kangaroo fajitas into a dish that converted many non-kangaroo eaters, the tenderness we managed to get from the super lean meat was just unbelievable.
Combining a good añejo with anything chocolate will create a dessert dish that blows every rum chocolate fan away. The earthy notes in tequila really do pick up on the natural bitterness of dark chocolate and you'll find very dark chocolate will taste a little bit sweeter and more floral than before.
Here are just two little recipes I've put together that are dead easy and really show off the diversity of tequila.
Tequila Main: Venison and Añejo Milk
For the marinade (per 1kg of venison):
6 cups of milk
1/2 cup agave syrup
1/4 cup Tequila
juice from 2 limes
1/4 cup Worcestershire sauce
2 tbsp of raw cocoa powder
2 jalapeño chillies sliced
1 cinnamon stick crushed
Place the venison in a sealable container and cover with marinade. Leave to soak into the meat for at least 24 hours in the refrigerator. This process can be sped up tremendously if you have a chamber vacuum sealer and seal the meat and marinade at full vacuum +10seconds.
To cook the venison prepare a charcoal grill or webber with a handful of fruit tree smoking wood. When the coals are red hot quickly char the venison whole on each side, reserving the marinade in a baking dish and placing the dish in an oven preheated to 160 celsius. Cover the meat and cool the coals down rapidly to smoke for five minutes before removing and placing in the pre-heated baking dish. Cover and bake for 30-45 minutes or until perfectly cooked and tender.
Once cooked rest the meat and deglaze the baking dish over heat with some more tequila and cook down to make a perfect gravy. Slice the venison and serve either with spiced rice, vegetables and tortillas or on a bed of lime and spiced couscous.
If you have a good baking barbecue or webber then simply cook down the gravy in a saucepan and continue to roast the meat under hood for an extra smokey flavour. Easily the best game barbecue recipe I've come across.
Tequila Dessert: Agave Chocolate Chantilly
500g quality dark chocolate
50mL añejo tequila
1 cinnamon stick
pinch of nutmeg
1/2 small chilli finely diced
This is the easiest chocolate dessert you will ever make and I love it because it goes totally against the centuries old food laws about chocolate never being mixed with water. A little bit of science and a whole lot of flavour and you can get a mind-blowing dessert in literally 10 minutes.
Put the water and cinnamon in a saucepan and bring to a simmer.
Chop up the chocolate and add to the water whisking as it melts together.
Add the tequila (off the heat) and continue to whisk over heat until well combined.
Fill a large mixing bowl with ice and water (an ice bath) and place a smaller mixing bowl inside the ice bath.
Pour the chocolate mix into the ice bath, add the chilli and nutmeg and remove the cinnamon stick.
Whisk like crazy. The idea is to agitate the liquid as much as possible whilst it chills very rapidly, the super fast chilling combined with constant aeration will force the molecules to bond rather than split apart.
Keep whisking until you you are certain nothing is happening then whisk some more. The mix will start to thicken and eventually form into a very dense, firm mousse.
A little bit of agave syrup and a shard of cinnamon work well as a garnish for this entertaining little dish. Play around with the ratios of chilli and spices until you find what works well for you, personally I love chilli so please feel free to half or even remove that ingredient.
Try it out with any of these:
*Recipes courtesy of The Booze Baron