Rutherford & Meyer » Ideas for Use

Fruit Coulis are incredibly versatile for use with both savoury and sweet dishes.

They can be used as a decorative finishing touch to plated dishes, as a dipping sauce for chicken or fish, as an ingredient in sauces, jus, mousses, sorbets, smoothies and cocktails or as a luscious topping for desserts, ice cream or pizzas.

Tamarillo
Fantastic with fish, chicken and red meat or delicious with ice cream

Mango
Divine with chicken, shellfish, vanilla and lime

Raspberry
Fantastic with chocolate or vanilla flavours

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Champagne & Raspberry Vinaigrette

Beat 1 egg till well blended.
Beat 3.9oz/ 110g raspberry coulis with 1.7fl.oz/50ml vinegar 1.7fl.oz/50ml champagne and 1⁄2 tsp salt.
Whisk oil into egg adding a little at a time until well blended then beat in the raspberry mixture. If too thick thin with a little water.

Lamb shanks, sweet potato mash with a tamarillo jus /
Lamb rack, roasted with bok choy & roasted capsicum on a creamy mash with tamarillo jus

For Tamarillo Jus, make a jus using cooking juices from the meat as the base.
Enhance the flavour by adding tamarillo coulis until the intensity is to your satisfaction.
Pour the jus over the meat just before serving.

Mango Panna Cotta Raspberry Salsa

7oz/200g sugar, 29.6fl.oz/ 875ml cream, 17.6fl.oz/ 500g mango coulis, 8.5fl.oz/ 250ml milk, 1T gelatine
Bring sugar and cream to the boil.
Remove from heat and add mango coulis.
Place milk and gelatine in a bowl and leave to dissolve.
Then heat and add to cream mix.
Bring back to the boil then pour into ramekins and leave to set.
Dip ramekin briefly into hot water to release, then turn out onto a flat plate.
Surround with a drizzle of raspberry coulis and decorate with fresh raspberries and mint leaves.

Crab Cakes & Mango Sauce

1.8oz/50g frozen white bread, grated, 15.9oz/ 450g fresh white crab meat, 1 egg, 2T mayonnaise, 1 tsp mustard powder, 1 T lemon juice, 1 T chopped dill
Add enough bread to the crab to absorb any moisture
Place egg in bowl and whisk in mayo, mustard, lemon and seasoning
Fold into crab but do not over mix
Shape into patties and rest for 1 hour, then fry in clarified butter
For sauce, mix together 3 parts mango coulis with one part champagne. Drizzle over crab cakes, garnish with salad greens.

Raspberry Muffins

3 cups flour, 1 tsp baking powder, 1 tsp salt, 1⁄4 tsp baking powder, 1⁄4 tsp ground cinnamon, 3 eggs, 2c sugar, 230ml oil, 1 tsp vanilla, 16.9fl.oz/ 500ml raspberry coulis
Sift flour, soda, baking powder and cinnamon together.
Beat sugar, eggs, oil and vanilla.
Add raspberry coulis, fold into flour mixture but do not over mix
Portion into muffin tins, adding whole raspberries for decoration
Bake at 390F/200C for 15min or until skewer comes out clean.

Grilled Beef with Tamarillo Sauce

21-25oz/ 600-700g beef fillet, 0.9oz/25g melted butter, 2 cloves garlic, crushed freshly ground black pepper.
Brush the beef with the butter combined with the garlic. Grill for 6-8 minutes each side, depending on the thickness.
Sprinkle the meat with pepper. Stand the meat for 5 minutes before thinly slicing.
To prepare the sauce, heat the coulis but do not boil. If too thick add a little water.
Serve the warm sauce over the sliced beef.

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