Coffee has had a long history as possibly, the world’s favourite hot beverage, and occasionally, makes an appearance in a dessert or two; but when it comes to using coffee as an ingredient in savoury dishes, few have begun to skim the surface of its abundant potential.
Possessing a rich, smoky flavour and having over 900 unique flavour compounds, it’s hardly surprising that coffee can be an integral component for a delectable meat rub, marinade or sauce.
Ground coffee is ideal for creating a sauce in which the coffee flavour dominates. Grind the beans just before you want to use them. Get the best results from a selection of coffee grinders from De’Longhi.
Using coffee as a spice will lend new depths to your cooking. Lighter roasts are delicate and acidic and are a great complement to poultry and seafood without overwhelming their natural flavours. Darker roasts are robust, toasty and strong and work best with beef, pork, bacon or ham.
Examples of lighter roasts are Cinnamon and New England roasts with floral and fruit flavours. Darker roasts are Viennese, French and Italian roasts and are generally earthy with wine-flavoured undertones.
As a rule, most coffees pair well with cinnamon, allspice, cloves, garlic, salt and citrus. Coffee can also be used to add a nutty, burnt-sugar tone, working well with other toasty flavours such as chocolate, caramel and nuts. It is also widely used to bring out the flavours of tomato sauce and barbecue rubs. Over time, you will develop an intuitive understanding to coffee and its versatile use in the kitchen.
Armed with your new-found knowledge and curiosity, have a hand at these festive recipes and have yourself a wonderful festive season.
Coffee punch
Ingredients (serves 6):
1/2 l of hot coffee
1/2 l of white Port
1/2 l of rum
100 g of candied brown sugar
Method:
Pour the coffee into a pot, add the rum and the Port and heat until it reaches boiling point. Gradually add the candied sugar, tasting now and then until sufficiently sweet. When the sugar has dissolved serve in traditional, short stemmed glasses.
Coffee sorbet
Ingredients (serves 4):
200 g of granulated sugar
2 dl of espresso coffee
Method:
Combine ½ l of water and the sugar to make a syrup and simmer for a few minutes; allow it to cool then mix in the coffee. Filter as soon as a smooth mixture is obtained then place in the freezer to set, mixing often until of a grainy consistency.
Old-Fashioned Pot Roast in Coffee Gravy
Prep Time: 25 minutes
Cook Time: 31/2 hours
This recipe will serve 6 to 8 people.
Ingredients:
1/2 cup flour
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 large onion, coarsely chopped
5 bay leaves
1 teaspoon dried thyme
5 pounds beef chuck roast, trimmed of excess fat
11/2 tablespoon instant flour
3 tablespoons butter, chilled
1/2 cup vegetable oil
2 cups water
2 cups freshly brewed coffee
Salt and freshly ground pepper, to taste
Preparation:
Preheat oven to 170 C.
In a large bowl, mix together flour, salt, and pepper. Dust the beef roast with the seasoned flour and shake off any excess. Heat the oil in a large, heavy ovenproof skillet over medium heat until hot. Brown the beef on all sides, about 4-5 minutes a side. Remove the beef and set aside.
Add the chopped onions to the drippings in the skillet and fry over medium heat until softened. Return the beef to the skillet; add bay leaves, thyme, water and coffee and bring to a simmer, stirring and combining the seasonings with the beef. Cover and place the skillet in the oven. Bake for 3 to 3-1/2 hours or until the meat is pulled apart easily with a fork. Remove the roast from the skillet, discard any bones and set aside. Cover loosely with aluminum foil.
To prepare the gravy, place the skillet over medium heat, skim off excess fat and add water, to equal about 2 cups of liquid. Sprinkle the instant flour over the gravy in the skillet and cook for about 4 minutes, stirring until smooth and gravy is thick. Stir in the butter and season with salt and pepper. Return the beef to the skillet to warm in the gravy, and serve.
Serve with plenty of hot, buttered pasta of your choice or mashed potatoes.
Coffee and Hazelnut Cake:
Ingredients:
1 cup plain flour
2 tsp baking powder
1 cup caster sugar
1 cup vegetable oil
2 eggs, separated
1/4 cup of buttermilk
3 tsp of instant coffee
Icing:
1 1/4 cup whipping cream
1/2 cup of cream cheese
2 tbsp of confectioners' sugar
2 tsp of dark roasted coffee
Topping:
2 oz of milk chocolate, melted and cooled
3/4 cup of roasted hazelnuts
Method:
Preheat your oven to 180 C. Lightly grease two 8-inch round cake pans.
Sift the flour into a large mixing bowl together with the baking powder and caster sugar.
Mix the instant coffee with one tablespoon of boiling water. In a separate bowl, mix together the egg yolks, buttermilk and oil. Add the instant coffee to the mixture and mix well. Combine the wet mixture with the dry mixture by gently folding the dry ingredients in small amounts.
Whisk the egg whites until peaks form but not stiff. Gently combine the egg whites and the cake mixture to give the cake a lighter, airy texture.
Divide the mixture evenly between the two pans and bake for 30 minutes. The cake is done when an inserted toothpick comes out clean. Place the cake on a cooling rack and allow adequate cooling time.
Place the hazelnuts on a baking tray and roast for 5 minutes. Place nuts into a clean dry tea towel and rub gently to remove the skins. Dip one side of the nuts in melted chocolate and place on a rack to cool.
Finally mix whipping cream, cream cheese and confectioners' sugar in a bowl until thick. Add the dark roasted coffee and beat to combine. Spread one of the cakes with half the coffee cream and place the other half on top. Spread out the remaining cream on top and decorate with the chocolate dipped hazelnuts.
