Arctic Mocha Recipes

Steps:

• Melt york peppermint patties in a saucepan with one of the shots of express, add additional shots one at a time until patties are melted.
• SLOWLY add milk.
• Pour over ice and top with canned whipped topping and sprinkles.

Steps:

• Make around 35ml espresso using a coffee machine and pour into the base of your cup. Add the drinking chocolate and mix well until smooth.
• Steam the milk with the steamer attachment so that it has around 4-6cm of foam on top. Hold the jug so that the spout is about 3-4cm above the cup and pour the milk in steadily. As the volume within the cup increases, bring the jug as close to the surface of the drink as possible whilst aiming into the centre. Once the milk jug is almost touching the surface of the coffee, tilt to speed up the rate of pour. As you accelerate, the milk will hit the back of the cup and start naturally folding in on itself to create a pattern on the top.

Steps:

• For the Venison:
• Preheat the oven to 400 degrees F.
• Cut the venison into 5-ounce pieces. Heat a large saute pan over high heat. When the pan is hot, add the oil and heat. Add the venison and sear until brown on both sides, about 2 minutes per side. Transfer the pan to the oven and cook to rare, about 5 minutes. Remove from the oven. Spread the chutney on the venison and then press the panko into the chutney so it sticks. Return to the oven and cook to medium rare, about 5 more minutes.
• For the Mocha Sauce:
• Crush the coffee beans and toast lightly in a hot pan. Remove from the heat and set aside. Clean and slice the fennel. In a pot, toast fennel seeds on low heat to golden brown. Add the olive oil and fennel and sweat until soft. Add coffee beans and veal stock and bring to a simmer for 15 to 20 minutes. Strain. Whisk in the cocoa powder and cook for 2 minutes. Place the cauliflower puree on 4 plates. Top with a venison steak and finish with a little of the sauce.
• Clean and trim the cauliflower into small bouquets.
• Cook the scraps and 1/2 of the white parts in vegetable stock until soft, about 10 to 15 minutes. Add the cream. Remove from the heat and puree. Season, to taste, with salt and pepper.
• Saute the remaining cauliflower bouquets in a hot saute pan with a little butter. When the cauliflower just starts to get tender, but is still crunchy, add the puree and mix well. Season, to taste, with lemon and salt and pepper.