Coffee with a twist - recipes

Published Oct 23, 2014

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COFFEE-RUBBED STEAK WITH CRUSHED POTATO

Serves 4

4x 200g steaks

15ml olive oil

RUB

30ml ground filter coffee

15ml smoked paprika

15ml brown sugar

5ml mustard powder

10ml salt flakes

a good grinding of black pepper

5ml ground coriander

5ml dried oregano

5ml ground ginger

5ml chilli powder

POTATOES

250g baby potatoes, scrubbed

50g butter

200g feta cheese

a handful of fresh thyme leaves

salt and pepper

Rub the steaks with olive oil on to both sides.

RUB: Combine the ground coffee, paprika, sugar, mustard powder, salt, pepper, coriander, oregano, ginger and chilli powder and mix well. Rub the mixture on both sides of the steaks.

Cook in a griddle pan or on a braai until done to your liking.

Remove and allow to rest for 10 minutes before slicing. Serve with crushed potatoes.

POTATOES: Put the potatoes into a saucepan and cover with water. Bring to the boil and boil until the potatoes are soft.

Remove from the heat and drain off the water. Add the butter, feta, thyme and seasoning to the saucepan.

Using a potato masher, lightly crush the potatoes, blending them with the rest of the ingredients.

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COFFEE PECAN BROWNIES

Makes 15

375ml castor sugar

180g butter

160ml cocoa powder

15ml ground filter coffee

3 eggs

5ml vanilla extract

310ml flour

50g pecan nuts, chopped

TOPPING

80ml brewed filter coffee

200g chocolate discs

extra pecan nuts for decoration

Combine the sugar, butter, cocoa and coffee in a saucepan and heat gently until the butter has melted. Remove from the heat and cool for 5 minutes.

Beat in the eggs one at a time until the mixture is smooth and well blended. Mix in the vanilla and flour. Fold through the pecan nuts.

Spoon mixture into a lined and greased 26x18cm lamington pan and bake at 180ºC for 25-30 minutes until a skewer inserted into the mixture comes out clean. Allow to cool in the pan. Remove and place on a cooling rack. Spoon over the topping and allow to set. Cut into 15 squares, decorating each with a pecan nut.

TOPPING: Melt chocolate and coffee together in a microwave

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LAMB WITH COFFEE MARINADE

Serves 4-6

125ml brewed espresso coffee

1 onion, finely chopped

15ml chopped garlic

15ml chopped rosemary

30ml brandy

45ml soya sauce

30ml honey

30ml olive oil

salt and pepper

1kg deboned leg of lamb

Combine all the ingredients except the lamb in a bowl and mix well.

Add the lamb, making sure it is covered by the marinade.

Leave to marinate for a few hours or overnight.

Put the meat and marinade into a roasting pan and roast at 200°C for 30-40 minutes or until done to your liking.

Baste with the marinade during the cooking time.

Remove the meat from the oven and cover with foil for about 10 minutes before carving.

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TIRAMISU

Serves 8-10

500ml cream

250g tub of mascarpone

75ml marsala or coffee liqueur

80ml castor sugar

250ml espresso or strong coffee

200g sponge fingers

50g dark chocolate, grated

cocoa powder for sifting

Put the cream, mascarpone, marsala and sugar into a bowl. Whisk together until the cream and mascarpone have completely combined to give the consistency of thickly whipped cream.

Put the coffee into a shallow dish and dip in the sponge fingers until soaked, but not soggy.

Layer half the biscuits in the base of a serving dish, then spoon over half the mascarpone mixture. Sprinkle half the grated chocolate over this layer.

Then repeat the layers (use up all the coffee), finishing with the creamy layer on top.

Sift over a little cocoa powder and decorate with chocolate. Refrigerate until required.

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