Amarula cuisine with Chef Avraj Singh Marwa


Sometimes cooking with wine can seem a bit intimidating, let alone with a cream liqueur such as Amarula.  But as shared by Chef Avraj Singh Marwa, Executive Chef at the Sarova Panafric Hotel during a cookout, Amarula can be enjoyed in many ways including in salad dressings, marinades, sauces and stews.

Chef Avraj’s savoury Pan Roasted Pork Chops with Cranberry Amarula Sauce was my favourite. The sweetened spirit paired perfectly with the cranberries and cut through the oily taste of the pork.  More importantly, the preparation was surprisingly quick and simple with a generous drizzle of Amarula into the cranberries.  Allowed to simmer, the colourful liquid reduced into a thick and flavourful sauce.

“If you only want the sweetness from the Amarula, put it in earlier so the alcohol content evaporates.  If you want the kick, drizzle it in at the end,” Chef Avraj shared.

There are definitely more ways to enjoy Amarula aside from simply pouring it over ice.  Here are a few of Chef Avraj’s recipes:

Stir Fried Beef with Amarula and Coconut Cream


1 Kg Flaked Beef

30gr Ginger Paste

30gr Garlic Paste

80gr Sliced white Onions

60gr Sliced Peppers (Red and green)

80gr Carrots

Spring onions to garnish

300ml Coconut Cream

100ml Amarula

Salt and freshly ground black pepper to Taste


Warm a heavy bottomed ovenproof skillet or wok pan over medium heat.

Place the beef flakes, little salt, ginger and garlic, in the skillet to seal of the meat, about 4 minutes. Then add the onions, carrots, peppers cook for a further 3 minutes till the vegetables are crunchy. Add the coconut cream bring to a boil and reduce the heat .Mix all and Finish with the Amarula. Cook for a further 2 minutes and serve . Season with salt and pepper to your taste. Serve with Steamed White Rice


Pan Roasted Pork Chops with Cranberry Amarula Sauce


500gr Pork chops (Thinly sliced)

Salt and freshly ground black pepper

20gr Ginger Paste

20gr Garlic Paste

5gr Paprika Powder


Preheat the oven to 200 degrees C.

With a sharp knife score the fat of the pork chops in a criss-cross pattern. Season the Pork with salt, ginger, garlic, paprika and pepper. Warm a heavy bottomed ovenproof skillet over medium heat.

Place the Pork chops, in the skillet to render off the fat, about 6 minutes.. Turn the Pork Chops over and sear for 1 minute. Turn the fat side down again and place the skillet into the oven to roast for 10 minutes, until well cooked

Cranberry Amarula Sauce


1/4 cup raspberry vinegar

2 cups Cranberies, fresh or frozen

1 cup minced onion

1 1/2 teaspoons grated fresh ginger

100ml Amarula


Combine all the ingredients. Place over medium-low heat and stir to dissolve. Simmer for 5 minutes. Serve with Sweet Potato Mash


(Visited 153 times, 1 visits today)