Friday, 06 July 2012

Getting creative with coffee

It's not just for breakfast! The Lady learns how to make the most of this versatile ingredient

To celebrate the launch of their exclusive new flagship London Boutique on Regent Street, Nespresso have partnered with two-Michelin-starred chef and coffee-lover, Phil Howard, to create a series of recipes inspired by their quality Grands Crus.   

'I’ve always thought of coffee as a fascinating ingredient' says Howard.  'The common misconception is that coffee only works in sweet dishes like Tiramisu, but actually, it can be a fantastic, versatile element in sauces, marinades, stocks and even crusts, bringing out the strong flavours of the other ingredients in each dish.'

Below are a selection of recipes which are bound to have you wide-eyed with delight!


coffee granola

For the granola:
225g jumbo oats
60g sunflower seeds
60g white sesame seeds
90g apple puree
1/2 tsp. mixed spice
60g agave syrup
30g honey
50g muscavado sugar
125g nibbed almonds
1 tsp. salt
2 tbsp. hazelnut oil
20g Nespresso Dulsão do Brasil grounds
To serve:
Greek yoghurt
Runny honey

Place all of the ingredients except the coffee grounds into a large bowl and stir them thoroughly until they are evenly distributed. Place the mix into a large baking tray and bake for 15 minutes, stirring every 5 minutes.

Add the Nespresso Dulsão do Brasil grounds and continue baking until the contents of the tray are golden brown – no darker. Remove from the oven, set aside to cool and store in an airtight container.

Place the yoghurt into a small bowl, drizzle with the honey and finish with a covering of granola. Serve with a freshly made Nespresso Dulsão do Brasil espresso.


coffee ribs

10 racks of baby back spare ribs
For the marinade:
200g onion ketchup (see below)
140g Dijon mustard
280g runny honey
200ml light soy sauce
5 espresso servings of Nespresso Ristretto
2 chillies, finely sliced
5 cloves garlic, finely grated
80g ginger, finely grated
400ml grapefruit juice
4 grapefruit, zest only
For the onion ketchup:
5 Spanish onions, peeled and very finely sliced
150ml light soy
200ml runny honey
100ml Cabernet Sauvignon vinegar
50ml vegetable oil
To serve:
Chicory salad
Baked potato
Sour cream

To make the onion ketchup, place the oil into a large pan and set it over a high heat. Add the onions, a generous pinch of salt and cook, stirring frequently until the onions are caramelised, soft and golden.

Add the soy, vinegar and honey and cook until completely evaporated – leaving a rich dark brown sticky sauce in the pan. Transfer this to a blender and blend to a smooth rich puree. Transfer to a bowl, cover with cling film and set aside.

Mix the onion ketchup with all of the remaining ingredients except the ribs and whisk to thoroughly combine.  Place the ribs onto a large tray, or two, and brush generously with the marinade. Turn them over and coat the second side.

Place all of the ribs into a large bag and leave to marinate overnight. Remove from the fridge, wrap each rack individually in foil and bake them in an oven pre-heated to 140ºC for 90 minutes. Remove from the oven and set aside to cool. This can be done well in advance.

Unwrap the ribs, brush them all on both sides with marinade and return to the oven – pre-heated to 180ºC.  Turn after 5 minutes. After a further 5 minutes, remove from the oven, brush with more marinade and continue this process until the ribs are hot, caramelised and coated in a rich sticky glaze.

Serve with baked potato and sour cream and chives or a chicory salad.


coffee brulee

For the brûlée:
500ml double cream
270ml milk
165g egg yolks (about 8)
95g caster sugar
3 Tonka beans
For the dressing:
75ml serving of Nespresso Fortissio Lungo
75ml extra virgin hazelnut oil
50g caster sugar
Demerara sugar to finish

Place the milk into a pan with the Tonka beans and bring to the boil. Take off the heat and leave to infuse overnight. Remove the beans, add the cream, yolks and sugar and gently whisk until homogenous. Pour into an oven proof dish or into individual moulds and bake, bain marie, at 110°C until the mix has just set. Remove from the oven and set aside to cool.

To make the dressing: dissolve the sugar in the freshly made lungo coffee, add the oil and stir to combine.

Sprinkle the surface of the baked cream mix with demerara sugar and caramelise with a blow torch or under a very hot grill.

Leave to cool for 5 minutes and serve with a small amount of the coffee and hazelnut oil dressing.  Serve with a freshly made Nespresso Fortissio Lungo.

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