Tag: Cooking with coffee

Apricot-Espresso Glazed Roast Pork Loin

Posted on by Sara Walker

Now you always hear about cacao used for savory food, but coffee a little less so. It’s most commonly known as a meat tenderizer. We found a recipe using it for roast pork though and as it’s coming up to the weekend, why not try? Personally I don’t eat pork, but I have a feeling it might work well for chicken too. It’s definitively a flavour I have not tried previously.

One might scoff at the freeze dried instant coffee if one is food connoisseur enough, but the only other option (unless you want freshly ground coffee beans in the actual glaze) would be to cook the apricots with coffee when making the jam and somehow we believe the instant coffee will do just fine. After all we sell it. It’s easy to use and has it own unique flavour that some actually prefer.

So fresh roasted coffee beans aside, we are looking forward to try this recipe. Let us know what you think!

Ingredients

  • 1 3-pound boneless pork loin, trimmed
  • 1 tablespoon extra-virgin olive oil
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1 cup apricot preserves
  • 2 tablespoons instant espresso powder
  • 2 tablespoons Dijon mustard
  • 4 teaspoons Worcestershire sauce
  • 2 cloves garlic, minced
  • 1/4 teaspoon ground cloves
  • 1/2 cup reduced-sodium chicken broth

Preparation

  1. Preheat oven to 375°F. Line a roasting pan or rimmed baking sheet with foil.
  2. Tie kitchen string around pork in two or three places so it doesn’t flatten while roasting. Rub oil, salt and pepper all over the pork. Place the pork in the prepared pan.
  3. Roast pork, turning once, for 30 minutes.
  4. Meanwhile, combine apricot preserves, espresso powder, mustard, Worcestershire, garlic and cloves in a small saucepan; bring to a boil over medium-high heat, stirring frequently. Cook 1 minute, stirring constantly, then remove from heat.
  5. After the pork has cooked for 30 minutes, brush all over with 1/2 cup of the glaze. (Leave the remaining glaze in the pan.) Continue roasting until an instant-read thermometer inserted into the middle of the meat registers 140°F, 20 to 40 minutes more. Transfer the pork to a clean cutting board and let rest for 10 minutes.
  6. Meanwhile, add broth to the remaining glaze in the pan. Bring to a simmer over medium heat. Simmer until thickened slightly, about 5 minutes. Remove the string and slice the pork. Serve with the sauce.

Savoury coffee recipes

Posted on by Sara Walker

Savoury coffee recipes

It’s common knowledge that chocolate and coffee are perfect cooking partners, teaming up to great effect in sweet recipes such as our Chocolate Espresso Brownies. What you may not know, though, is that coffee also goes extremely well with beef in savoury recipes. If you use wholesale coffee, why not use up any leftovers with one of these easy ideas?

Rump steak with coffee marinade

Ingredients
3 tablespoons strong coffee
1 tablespoon Demerara sugar
2 cloves garlic, crushed
1 tablespoon balsamic vinegar
1 tablespoon olive oil
1 teaspoon whole black peppercorns, crushed
1/2 teaspoon salt
1 piece rump steak per person

Mix all the marinade ingredients together thoroughly. Place the steaks in a flat dish, and pour the marinade over, working it well into the steaks. Cover the dish, and leave in the fridge for six hours or overnight. Cook the steaks under a hot grill, or on the barbecue.

Fillet steak with coffee and peppercorn crust

Ingredients

1 teaspoon black peppercorns
1 tablespoon coffee beans
Pinch of salt
Olive oil
1 fillet steak per person

Crush and peppercorns and coffee beans together with a pestle and mortar, until they’re
about the consistency of coarse grains of sand. Tip the mixture out onto a plate, and mix in
the salt.

Brush each steak with oil, and press it firmly into the coffee mixture until firmly coated on
both sides. Pan-fry the steaks until cooked to your liking – you may have to add a little extra
oil to the pan to stop the crust from sticking.

Beef casseroles and stews

For a rich, tender beef casserole, pan-fry the beef and a chopped onion until browned. Add
two tablespoons of flour, and stir until the mixture is evenly coated, then add equal quantities of stock, coffee and red wine. Simmer for four – five hours until tender. The coffee adds an extra depth of flavour, and a deep, intense colour to the dish.

Cooking savoury dishes with coffee

Posted on by Sara Walker

If you’re a coffee lover and you like your food, why not try cooking with coffee beans – savoury dishes that is.

You’re probably familiar with all the yummy desserts coffee can be added to – coffee and banana cake, chocolate brownies, and coffee based tiramisu, but what about coffee and meat or coffee and black bean soup?

At first it doesn’t sound that appetizing but adding coffee to your cooking could give your food a warm winter kick. Still not convinced? Don’t just take our word for it – try some of these recipes and make your own mind up.

Black Coffee Bean Soup

Ingredients:

Olive oil, one pound of black beans, one large onion, one pepper, two pieces of celery, one jalapeno pepper, two-three cloves of garlic, one tablespoon of cumin, water, two cups of freshly brewed coffee, one bay leaf, a pinch of salt, a good helping of cream and rocket for a garnish.

Make the dish:

Let the black beans soak overnight, then boil for a few minutes and drain. Heat the oil and fry the onion, garlic and the rest of the vegetables until they’re cooked. Add the cumin, black beans and brewed coffee beans to the mix and boil gently. Cover the food and simmer for another 30 minutes and blend once cooked. The soup can be served with some yoghurt or stirred in cream and rocket.
Delicous.

Beef and Coffee Bean Winter Stew

Ingredients:

Olive oil, one and a half pounds of beef, one large onion, two garlic cloves, two peppers, flour, a good splash of white wine, five tablespoons of freshly brewed coffee, salt, fresh thyme and few bay leaves.

Make the dish:

Start by heating the oil, and then add the beef until brown. Now take the meat out of the pan and cook the onion, garlic and peppers. After a few minutes add the flour, white wine and freshly brewed coffee beans and continue to stir. Now put the beef back into the pan, add some salt, pepper, fresh thyme and bay leaves and simmer until cooked. Serve with dumplings and green beans for a hearty English winter meal.