I can always rely on Sophia Lindop to come up with a great match to a great wine. This dish works so well with the Chamonix Rouge 2012.
2 cups strong filter coffee
4 tsp sugar
4 fresh Adams figs
Seeds from 2 cardamom pods, dry roasted in a pan and ground in a mortar and pestle
4 thick cute fillet medallions
Salt to season
Dissolve the sugar in the coffee. Pour into a pan, add the cardamom and reduce to half. Cut the figs into slices, about 4 per fig, and place them into the coffee mixture. Allow to cook for 3 minutes and set aside.
Heat a heavy bottomed skillet until very hot. Rub the fillet with a little olive oil. Sear on all sides until brown. Remove from the heat and season with the salt.
Serve topped with the figs and coffee mixture.
Michael’s wine recommendation – CLICK HERE
Sophia Lindop is a well known Cape Town Chef, Caterer, Cookery teacher, Food Writer, Food Stylist and Photographer. Having performed the feat of publishing two books in the second half of the year, Cape Town Flavours and Traditions and Season’s Bounty, Sophia has forged ahead and prepared a third book which will be published early in the new year.
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Cape Town Flavours and Traditions and Season’s Bounty are available from book shops. Click here if you would like to buy Sophia Lindop’s books online.