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.
.
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
.
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.
.
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.
Saturday Star