Cooking with coffee, are we? Yes indeed. Coffee is increasingly being used as a sensuous ingredient to give aromatic richness to main dishes. Check out the following recipes before you rush off to your kitchen to come up with your own coffee-based culinary delights.
Thai Coffee Spiced Chicken Satay
Spicy and sweet, the flavour of coffee blends together perfectly with the nutty taste of peanut butter in this recipe. You can also use a tender cut of beef or lamb for this marinade.
The marinade can be made a day before marinating your protein source. If you have the time, marinating the chicken or meat overnight in the refrigerator is the best way to increase flavour.
Ingredients
2 tbsp ground coffee
Canola or peanut oil
1/4 cup soy sauce
2 tbsp smooth or chunky peanut butter
1 tbsp light brown sugar
2 tbsp lime juice
3 cloves minced garlic
1 tbsp minced fresh
ginger root
1 tbsp curry powder
1 tsp crushed red chillies
(Combine all ingredients in a large mixing bowl and reserve.)
2 lbs boneless, skinless chicken breast cut into
1/2-inch wide strips
24 wooden skewers
Method
Thread the chicken on the wooden skewers and place in a dish with raised sides. Pour marinade over and allow to marinate at least two hours in the refrigerator covered, or overnight if possible.
Grill over coals or gas grill over medium heat for 5 minutes per side until cooked through. (You can also oven bake at 190 degree Celsius for 30 to 40 minutes, turning once.)
Serves 6-8. Per serving: calories: 200; protein: 27gm; carbohydrate: 4gm; fat: 8gm.
Tortellini with Coffee Creole Cream, Broccoli and Shrimp
This recipe calls for cheese filled pasta, but you could substitute ravioli or agnolotti half moons. Whole wheat tortellini will yield an added earthy flavour. Eliminate shrimp for a vegetarian version.
Ingredients
9 ounce package fresh tortellini, cooked al dente according to directions. Reserve.
1 tbsp olive oil
6 green onions, minced
2 cloves minced garlic
1 cup small broccoli florets
1/2 lb medium shrimp, peeled and de-veined
2 tsp cajun spice blend
1 tbsp finely ground coffee
1 tbsp tomato paste
1 cup heavy cream
Salt to taste
Optional 1/4 cup freshly grated Parmesan or Romano cheese for garnish
Method
Cook the tortellini. Keep it chilled. Prepare the sauce. Heat the oil in a large non-stick pan and add green onions, garlic and broccoli florets. Sauté over medium heat for 1 minute, adding a sprinkle of water to prevent sticking if needed.
Add the shrimp, cajun spices, coffee and tomato paste stirring well, lightly browning the paste. Add the cream and stir in to combine all ingredients well, forming a light pink, creamy sauce.
Add the cooked tortellini into the mixture and stir well. Cook for 3 minutes until a smooth sauce is formed around the pasta and shrimp. Season with salt.
Serves 2-3. Per serving: calories: 690; protein: 30gm; carbohydrate: 49gm; fat: 42 gm.
Chipotle Chili and Coffee Rubbed Salmon
It looks rich ruby in colour with complex spicy flavours of chili, coffee and lime.
The dish can be made with either dried reconstituted chipotle chili peppers or canned chili peppers.
This rub is wonderful on seafood, meat, poultry or vegetables.
This recipe makes enough spice rub for 2 pounds of salmon or chicken.
You may keep the remainder of the spice rub in your refrigerator for future use.
The most impressive way to present this dish is to roast a whole small side of salmon, then slice it on the table when cooled.
Ingredients
4 chipotle chili peppers
1 tbsp olive or canola oil
2 tbsp light brown sugar
2 tbsp ground coffee beans
1 tsp oregano
2 tsp coarse salt
1 tbsp lime juice
2 lb of salmon, skin removed
Method
Place all the ingredients in a blender or use a small hand-held immersion blender and puree ingredients together until smooth.
Preheat oven to 218 degree Celsius.
Rub chipotle coffee mash over the surface of the salmon. Place the salmon on a baking dish large enough to hold the side in one piece.
Place the salmon on the centre of the oven and bake uncovered for 30-35 minutes until golden brown on the surface and cooked through.
Cool for 30 minutes before serving.
Serves 6-8. Per serving: calories 240; protein: 23gm; carbohydrates: 4gm; fat: 14gm; cholesterol: 65mg; sodium 650 mg.
Enlightened Red Eye Pan Gravy Drizzle
Gravy can be used over any roast, mashed potatoes, rice or couscous. Typically, you would add these ingredients to the roast pan after cooking a chicken, or roast, so the concentrated juices impart flavour as well.
Ingredients
2 tsp canola oil
3 shallots peeled and chopped or 1/2 medium onion, chopped
2 stalks celery, chopped
1 tsp dried thyme
3 cups hot black coffee
2 tbsp cornstarch dissolved in 1/4 cup water, wine or coffee
Coarse salt and freshly ground pepper to taste
Method
Heat oil over medium flame in a pan where you have already cooked chicken or beef. Add the shallot, celery and thyme and sauté for 3-4 minutes until lightly browned.
Deglaze the pan with the coffee, scraping the browned bits of vegetables off the bottom of the pan. Simmer the coffee for 10 minutes and add the cornstarch mixture to lightly thicken sauce.
Remove from the heat and strain through a colander or strainer. Season with salt, and freshly cracked peppercorns.
Serves 6-8. Per serving: calories: 25; protein: 0; carbohydrate: 4gm; fat: 1gm; cholesterol: 0 ; sodium: 50 mg.
— Compiled by Shikha Mishra / Recipes and image courtesy of Coffee Science Source, part of the US-based National Coffee Association.
