coffee food recipes
cafe bar barbecue sauce
This barbecue sauce is from a traditional American recipe and
can be used as a marinade or finished sauce for grilled or baked
meat. The sauce will keep refrigerated up to 2 weeks.
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Ingredients:
• 4 fl oz espresso or strong, dark coffee
• 4 fl oz cider vinegar
• 3 oz brown sugar
• 1 onion, peeled and finely chopped
• 2 cloves garlic, peeled and crushed
• 3 seeded and chopped chilli peppers
• 2 tablespoons Tomato Puree
• 1 tablespoons hot mustard
• 1 tablespoons Worcestershire sauce
• 1 tablespoons ground cumin
• 1 tablespoon olive oil
• 1 teaspoon paprika
• 1 teaspoons chilli powder
• 1 teaspoon cinnamon
Preparation:
Soften the onion and garlic in a saucepan, then add the rest of the
dry ingredients and stir and cook for a few minutes. Add the liquid
ingredients, stir all together and simmer for a further 20 minutes.
If preferred the mixture can be put in a blender for 15/30 seconds
when cool.
Pot Roast Beef in CafeBar Gravy (serves 6)
Coffee makes a really rich and beefy gravy for this pot roast. The
roast is slow-cooked in the oven until tender. Serve with
traditional mashed potatoes.
Preparation Time: 20 minutes
Cooking Time: 3 hours, 30 minutes
Ingredients:
• 2 oz plain flour
• 4 lbs beef brisket, boned, rolled and trimmed of excess
fat.
• 2 tablespoons vegetable oil
• 2 medium onions, coarsely chopped
• 4 bay leaves
• 1 sprig of thyme
• 2 teaspoons Worcester sauce
• ½ pint water
• ½ pint freshly brewed coffee
• 1 tablespoon cornflour
• 2 oz butter
• Salt and freshly ground pepper
Preparation:
Preheat oven to 170 C.
Start by getting a large cooking pot with a tight fitting lid
(you can put a layer of kitchen foil between the lid and base to
make the seal). On a large plate stir together the flour with salt
and pepper, and dust the beef all over. Heat the oil in the pot on
the hob over medium heat until hot. Add the roast and brown on all
sides - about 5 minutes a side. Remove the roast from the pot and
set aside.
Add the onions to the pot over medium heat until they are
softened. Return the beef to the pot, add bay leaves, thyme, water
and coffee. Bring to a simmer, stirring and turning to combine the
seasonings with the beef. Cover and place the pot in the oven. Bake
for 3 to 3-1/2 hours or until tender. Remove the beef from the pot
and set aside, loosely covered with kitchen foil.
To prepare the gravy, remove the thyme and bay leaves and place
the pot over medium heat, skim off any excess fat and add water, if
necessary, to make about ¾ pint of liquid. Mix the cornflour with a
little cold water and add to the pot. Cook for about 5 minutes,
stirring until smooth and thickened. Stir in the butter and
Worcester sauce, and season. Return the beef to the pot and to warm
in the gravy, then carve and serve.
Accompany with plenty of hot buttered mashed potatoes with
carrots and runner beans.
LAMB CHOPS IN CAFEBAR COFFEE SAUCE
Both the coffee and the spices give this dish a delicious
Middle-Eastern aroma and flavour. It is quick and easy to make and
can be served with rice.
Preparation Time: 5 minutes
Cooking Time: 30 minutes
Ingredients:
• 8 lamb chops
• salt and freshly ground black pepper
• 1 teaspoon olive oil
• 3 oz butter
• 3 fl oz strong coffee
• 3 fl oz honey
• 2 Tablespoons Worcester sauce
• 1/4 teaspoon mace
• 1/4 teaspoon cardamom
• 1/2 teaspoon cinnamon
• 1/2 teaspoon turmeric
• 1/4 teaspoon chilli powder
• 1/2 teaspoon lemon juice
Preparation:
Season the lamb chops with salt and pepper. Heat the oil in a
heavy, deep frying pan over medium-high heat. Sear the chops on
both sides, turning only once. (Do this in batches if necessary,
adding a little more olive oil if required). Remove to a plate and
cover.
Reduce the heat to medium-low. Add the butter to the pan and
stir in all the rest of the ingredients, scraping any browned bits
into the sauce. Bring to a boil and simmer for 3 to 5 minutes,
until thickened.
Return lamb chops together with any accumulated juices back to
the pan. Turn and simmer for 2 minutes to reheat before
serving.
CAFEBAR MUFFINS (MAKES 12)
The fragrant flavour of the spices blended with delicious
espresso makes for a really great muffin, and is really quick and
easy to make.
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Ingredients:
• 2 cups plain flour
• 3 oz sugar
• 2 teaspoons baking powder
• 2 tablespoons strong espresso coffee
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 4 fl oz milk
• 4 oz melted butter
• 1 egg
• 1 teaspoon vanilla extract (or add a vanilla pod to the
sugar and leave overnight to flavour).
• 2 oz chocolate chips
• 1 pinch of salt
Preparation:
Preheat oven to 190C and grease a deep cake tray for 12.
In a large bowl, mix together all the dry ingredients (apart
from the chocolate chips) and set aside.
In a medium bowl, mix the melted butter and wet ingredients
until combined. Fold together the milk mixture and the flour
mixture. Do not overmix. Fold in chocolate chips.
Fill cake segments 3/4 full and bake for 15 minutes.
SPICED CAFEBAR SPONGE CAKE
Dry coffee grounds give this cake a lovely strong flavour.
Preparation Time: 20 minutes
Cooking Time: 25 minutes
Ingredients:
• 4 tablespoons of freshly ground coffee
• 6 fl oz milk
• 4 oz self-raising flour
• A pinch of salt
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ground cloves
• 3 eggs
• 5 oz sugar
• 1 teaspoon vanilla essence (or add a vanilla pod to the
sugar and leave overnight to flavour).
• 2 oz melted butter
• CafeBar Butter Frosting (see recipe below)
Preparation:
Combine the coffee and the milk in a saucepan and simmer over a low
heat for 10 minutes. Strain through muslin or a couple of layers of
cheesecloth, into a measuring jug. You should be left with 6 fl oz
of coffee flavoured milk.
Sift the flour, together with the salt and spices into a large
bowl.
In a mixer or blender, whisk the eggs until they thicken, then
slowly add the sugar and continue whisking until the mixture is
very light.
With the mixer at low speed, slowly add the flavoured milk until
just blended then add the vanilla. Pour the mixture back into the
bowl and fold in the flour.
Gently fold in melted butter.
Pour into two greased and floured 8-inch round cake tins. Bake
in a preheated 180 degrees C oven for 20-25 minutes. Let cakes cool
for 10 minutes, then turn out onto racks to cool completely. When
completely cool make a sandwich of the two cakes with a thick layer
of coffee butter frosting between.
CAFEBAR BUTTER FROSTING
This cake filler is delicious with any sort of sandwich
cake.
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Ingredients:
• 4 fl oz very strong freshly brewed coffee
• 3 oz sugar
• 4 egg yolks
• 8oz melted butter
• 1 teaspoon vanilla essence
Preparation:
Put a large saucepan of water on the heat and bring to a simmer.
Sit a large bowl on the pan and put the coffee, sugar, and egg
yolks in and beat together until the mixture thickens. Transfer the
mixture to a blender, add the vanilla essence and whisk. Add the
melted butter a little at a time and allow the mixture to
cool.
CAFEBAR BAKED BEANS AND BRANDY (SERVES 6)
These beans are absolutely delicious and can be eaten on their
own as a supper snack.
Preparation Time: 10 minutes
Cooking Time: 1 hour
Ingredients:
• 3 fl oz fresh espresso coffee
• 3 fl oz cider vinegar
• 1 fl oz brandy
• 1 oz butter
• 1 tablespoon molasses
• 2 teaspoons powdered dry mustard
• 2 cloves garlic, finely chopped
• 1 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried rosemary
• 1 can red kidney beans, drained
• 1 can pinto beans, drained
• 1 can haricot beans, drained
• 1 medium red onion, sliced thin
Preparation:
Preheat oven to 170C
Put all the ingredients apart from the brandy, beans and onion
in a small saucepan, and bring to a slow boil and gently simmer for
5 minutes. Remove from heat and stir in brandy.
Place the beans in a casserole dish and top with sauce. Top with
sliced onions and bake uncovered in preheated oven for 1
hour.
CAFEBAR CUSTARD
This is a delicious accompaniment to fresh ripe fruit or tinned
peaches or pears.
Preparation/Cooking time: 15 minutes
Ingredients:
• ¾ pint of milk
• 12 freshly roasted coffee beans
• 3 ox plain chocolate
• 3 egg yolks
• ¾ oz sugar
• 1 vanilla pod (or you can use a small drop of vanilla
essence)
Preparation:
Put the milk in a small saucepan with the coffee beans. Place
pan over a low heat and slowly bring to the boil. Turn off the
heat, break the chocolate into small lumps and add to the milk
together with the sugar, stirring to ensure the chocolate and sugar
melt completely. Add the vanilla pod and leave for 10 minutes for
the coffee beans and vanilla pod to infuse.
Separate the egg yolks and beat them thoroughly in a large bowl.
Strain the milk to remove the coffee beans and stir into the beaten
eggs. Put the whole mixture into a fresh saucepan and heat slowly
(do not boil) for 3 or 4 minutes until the custard thickens, and
pour into a serving jug.
CAFEBAR ICE CREAM AND BRANDY
This is one of the quickest and simplest after-dinner sweets,
yet is one that will linger in the memory.
It is ready in the time it takes to brew your coffee and scoop out
your ice cream.
Ingredients:
• A good measure of extra creamy vanilla ice cream per
person
• 3 fl oz of strong freshly brewed coffee per person
• A dash of brandy per person
Preparation:
Brew your best fresh coffee to yield enough for ½ cup per person,
and add the equivalent of a dash of good brandy per person.
Spoon a good measure of the ice cream for each person into your
very best coffee cups (on their saucers) and pour over the hot
coffee and brandy. Serve immediately with a selection of wafer thin
biscuits.