You know that feeling when you’re sipping on a cup of freshly brewed coffee, and it’s like a warm hug for your taste buds? Well, we’ve got something that takes that cozy coffee experience to a whole new level. Get ready to roll up your sleeves and experiment in the kitchen because we’re about to dive into the world of coffee-infused culinary wonders, thanks to the awesome folks at Winnings and the coffee gurus at La Marzocco.
No more “just coffee” mornings – we’re about to introduce you to some mouthwatering recipes that will have your friends and family singing your culinary praises. Say hello to the “Coffee Rub Beef Short Ribs” and the heavenly “Chocolate Cherry Tart with Coffee Italian Meringue.”
Cooking doesn’t have to be a chore; it can be a delicious adventure, and these recipes are the treasure map. Whether you’re a kitchen newbie or a seasoned chef, the world of coffee-inspired cuisine is for everyone. So, toss on your apron, fire up that La Marzocco espresso machine, and let’s whip up some culinary magic that’ll leave you and your loved ones craving for more!
Coffee Rub Beef Short Ribs
Serves: 6
Prep time: 20 minutes
Cook time: 4 1⁄2 hours
Ingredients
Coffee rub:
11⁄2 tbsp Coffee Grounds
2 tbsp Kosher salt
2 tbsp Garlic Powder
11⁄2 tbsp Hungarian Paprika 1 tbsp Brown Sugar
1 tbsp Cracked Black Pepper 2 tsp Ground Coriander
1 tbsp Onion Powder
1⁄4 tsp Cayenne Pepper
1⁄4 tsp Chilli Flakes
Short ribs:
3 beef short ribs
approx 1.7kg total
11⁄2 tbsp American Mustard 1 tsp Liquid Smoke
Method
- Turn on the warming drawer to level 4 (or 80°C). Line an oven tray with baking paper. Spread out coffee grounds and dehydrate in the warming drawer for 12 hours, or until completely dry.
- Add dry coffee grounds and remaining coffee rub ingredients into a large mortar and pestle and grind until fine. Set aside.
- Preheat the oven to 160°C (140°C fan forced). Trim the fat from short ribs using a sharp knife. In a small bowl, mix mustard and liquid smoke and rub over beef. Sprinkle over the coffee rub on all sides and place into a large baking tray, bone side down and cover with foil. Place in the oven, on shelf 2 and cook uncovered for 11⁄2 hours.
- Baste with 11⁄2 cups of BBQ sauce, return to the oven covered with foil and cook for a further 21⁄2 hrs.
- When the timer is up, baste with the remaining 1⁄2 cup of BBQ sauce and cook, uncovered for an additional 30 mins or until a fork or skewer inserted into the meat has no resistance. Remove from the oven, and rest for 45 minutes, covered. Slice into single ribs, halve and drizzle with remaining pan juices.
Chocolate Cherry Tart with Coffee Italian Meringue
Prep time: 15 mins
Cook time: 30 mins
Serves: 24
Ingredients
400g dark chocolate, broken into pieces
1½ cups (375ml) thickened cream
2 tbsp caster sugar
2 tsp vanilla extract
2 eggs, lightly whisked
1 jar (370g) cherry jam
24 premade chocolate pastry shells
¾ cup caster sugar
¼ cup espresso
¼ tsp cream of tartar
2 egg
Method
- Preheat the oven to 180°C fan force. Place chocolate, cream, sugar and vanilla in a small saucepan over medium/low heat; stir until chocolate melts and ingredients are combined. Cool slightly and add eggs, stirring just until combined.
- Place 1 tsp of jam into the base of pastry cases, top with chocolate mixture and bake for 12-15 minutes or until just set. Set aside to cool.
- Whilst the tarts are cooling, make your Italian meringue. Place your sugar, espresso and cream of tartar in a small heavy-based saucepan. Bring to a boil until sugar is dissolved. Reduce to low and cook for 3 minutes or until sugar temperature reaches 115°C.
- Whisk your egg white until soft peaks form, whilst whisking slowly add the sugar coffee syrup. Whisk on medium speed until the bowl is cool enough to touch and you have glossy white peaks. Pipe mixture on top of cool tarts and a blowtorch to serve.
