Usually coffee is enjoyed as a beverage only, but it could just be that missing ingredient you are looking for when making dinner…

We asked local food personality, Carolie de Koster, to share
some of her favourite coffee recipes with us.

Coffee-infused Moroccan Lamb with Figs, Apricots and Cashews

A lovely variation on traditional roast lamb and oh so trendy!

What you will need:

1,5 – 2 kg boned leg of lamb,
all excess fat trimmed.
10 ml Moroccan seasoning or rub
Salt and black pepper

Coffee-infused Basting Sauce:

500 ml fresh, hot filter coffee
50 ml syrup
50 ml balsamic vinegar
125 g dried figs
125 g dried apricots
30 ml corn flour
50 ml water
100 g cashew nuts (salted or plain)
Additional seasoning to taste

To retain shape during cooking, the boned leg should be enclosed in
elasticised butcher’s net or strung. Sprinkle with Moroccan seasoning or rub,
salt and black pepper.

Place the leg of lamb in an oven roasting pot and roast in a very hot oven
(250°C) for 15 minutes to brown on the outside. Turn over once to brown on
all sides. Reduce the oven temperature to 180°C.

Combine the coffee, syrup and vinegar and pour over the meat. Cover and
cook for 15 minutes. Add the figs and apricots, cover and cook for another 15
minutes or until the meat is done to taste (meat thermometer 160°C).

Remove the meat and add the corn flour mixed with water and about ¾ of
the cashew nuts. Bring to boil while stirring and let it simmer until it is clear
and thickened.

Remove the string or encasement and carve the meat neatly. Place it onto
a serving platter and pour over the sauce with fruit. Sprinkle the remaining
cashews on top.

Yields 8 – 10 servings

Muskadel-Espresso Chicken Breasts with Fresh Plums

Gourmet food …ready in a few minutes!

What you will need:

6 skinless, boneless chicken breasts
(± 600g – 750g)
Salt and freshly ground black pepper
20 ml olive or sunflower oil
20 ml butter
1 large red onion, sliced
125 ml Muskadel wine
125 ml Espresso or filter coffee
30 ml brown balsamic vinegar
5ml chicken stock powder
15 ml corn flour
30 ml water
2 firm, ripe, dark red plums
Chives to garnish

Trim and flatten the breasts neatly and sprinkle with salt
and black pepper.

Heat the oil and butter in a non-stick frying pan and pour
half into a second saucepan. Heat the non-stick pan and fry
the breasts over moderate heat until cooked and browned
on both sides, 4 – 5 minutes on a side.

Add the onions to the second saucepan and cook over
moderate heat until softened. Add the wine, coffee, vinegar
and stock powder and bring to boil. Combine the water and
corn flour and add it to the saucepan, stirring until smooth
and thickened.

Cut the unpeeled plums into wedges, while on the stone.
Remove from the stone and stir into the sauce. Add
seasoning, pour over the cooked breasts, heat through and
serve. Garnish with chives and serve with basmati rice or
cous cous.

Yields 6 servings

Irish Coffee Dessert

A dessert, not a drink! Take your guests by surprise when you serve this
one. Sure to be a hit at any dinner party.

What you will need:

500 ml espresso or strong filter coffee
100 ml sugar
100 ml whiskey
20 ml gelatine
100 ml water

Topping:

250 ml cream
15 ml sugar
Cocoa to dust
Chocolate (Flake) to garnish

Add the sugar to the hot coffee and allow
it to cool.

Place the gelatine into a heat resistant glass jug and pour over the 100 ml water. Microwave on medium-low for about 1 minute or until the gelatine has melted.

Stir the melted gelatine and whiskey into the cooled coffee and divide the mixture between 6 stemmed glasses. Refrigerate for at least 2 hours to set.

Whip the cream and sugar to a thick but pouring consistency. Spoon over the
set coffee and dust lightly with cocoa.

Garnish with a flake chocolate.

Yields 6 servings

Cajun-style Coffee Ice Cream

Add texture and flavour to smooth vanilla ice cream by stirring in
softened ground coffee, left behind in the filter after making coffee. The
liqueur is optional but good for connoisseurs.

What you will need:

1 litre vanilla ice cream
100 ml “used” ground coffee, cooled
30 ml coffee liqueur (any preferred
brand)

To soften slightly, remove the ice-cream from the freezer for about 15 minutes.

Add the ground coffee and liqueur and stir to combine, then refreeze.

To serve, top with caramelised pecan nuts. (See below).

Yields 8 – 10 servings

Caramelised Pecans

A delicious garnish for ice-cream, whole or coarsely chopped into a nut brittle.

What you will need:

Baking tray
Oil or non stick spray
125 ml sugar
100 g /250 ml pecan nuts

Grease the baking tray lightly with oil or spray with non stick
spray.

Place the sugar into a small heavy based saucepan and melt over medium heat without stirring. Tilt the saucepan from side to side until the granules dissolve and the syrup becomes clear. Return to the stove until it changes colour to light golden brown.

Add the nuts and cook and stir over moderate heat for about 1 minute to coat the nuts. Turn out onto the baking tray and separate with the tip of a knife. Cool, break apart if necessary and store airtight until required.