Coffee Chili

• Ingredients
  • 1 cup dried beans (red or black)
  • 1 Tbs vegetable oil
  • 3 cloves garlic, minced
  • 1 Tbs chili powder
  • 1 tsp thyme
  • 1 tsp pepper
  • 1 tsp oregano
  • 1 cup beef broth
  • 1 cup strong coffee
  • 1/2 cup chopped onion
  • 2 lb sirloin steak, 1/2 inch cubes
  • 1 can (14oz) crushed tomatoes
  • Sour cream, grated cheese for garnish

  Cover the beans in 3/4-cup coffee and let soak overnight. Next day, saute the onion and garlic in oil until soft. Then brown the sirloin cubes. Add last 1/4 cup of coffee along with spices and tomatoes. Bring to a boil while stirring, then reduce heat and simmer for 10 minutes. Add the broth and beans, and continue to simmer for about an hour. Serve topped with a dollop of sour cream and/or a sprinkling of grated cheese.
  From Sean Paajanen, Your Guide to Coffee / Tea.

Coffee Pork Chops

• Ingredients
  • 6 pork chops
  • 3 tbs olive oil
  • 2 mashed cloves garlic
  • 2 tsp parsley
  • 150ml red wine
  • 150ml strong, black coffee
  • 3 tsp honey
  • Salt and black pepper, freshly ground
  • Juice and grated pulp of a lemon or lime

  Put the chops inside a large, but low stew pan. Mix the remaining ingredients and drop them all on to the chops. Let it marinate overnight, stirring every now and then. Remove the chops from the stew pan, put them under the grill and turn them over until uniformly browned. Put them again into the stew pan and bake 350 F for 30 minutes. Remove the chops, and skim the fat off the gravy. Serve with rice.

  Cooking alternative: No need to place on grill. You can also cook the pork chops after marinating in our Nu-wave oven for about 15 minutes or when pork chops are done. www.nuwaveoven.com.
  "Courtesy of The Roast & Post Coffee Co" www.realcoffee.co.uk

Coffee Kebab

• Ingredients
  • 2 large garlic cloves, chopped
  • 1 tsp salt
    2 tbs freshly squeezed lemon juice
  • 2 tbs olive oil
  • 1/2 cup double-strength coffee
  • 2 tbs red wine
  • 1 1/2 tsp dried rosemary
  • 1/2 tsp freshly ground pepper
  • 1 1/2 lbs boneless lamb, cut into 2 inch chunks
  • Pineapple wedges
  • Yellow and red cherry tomatoes
  • Bermuda onion wedges
  • Fresh rosemary sprigs for garnish

  In a mixing bowl, mash the garlic and salt into a paste. Whisk in the lemon juice, olive oil, coffee and red wine, rosemary and pepper. Toss the lamb chunks in the marinade. Cover the bowl and allow the meat to marinate for several hours or overnight in the refrigerator.

  Remove the lamb from the marinade and set the liquid aside for basting. Alternate the lamb, pineapple, red pepper, cherry tomatoes and onion wedges on skewers. Grill the lamb over hot coals for 12 to 15 minutes, basting with the reserved marinade and turning frequently. Serve on a shallow bed of fresh rosemary.

  Cooking alternative: No need to place on grill. You can also cook the kebabs after marinating in our Nu-wave oven for about 15 minutes or when kebabs are done to your liking. www.nuwaveoven.com.
  "Courtesy of The Roast & Post Coffee Co" www.realcoffee.co.uk

Lamb Roasted with Coffee

This is a traditional Swedish recipe. The coffee cuts the fatty quality of the lamb and produces delicious gravy.

• Ingredients
  • Additional light cream or milk
  • 4 1/2 lb leg of lamb
  • Salt & freshly-ground black pepper
  • Little butter or oil
  • Generous cup of coffee, medium strength
  • 2 tbs light cream
  • 1 tsp sugar

• Ingredients for Sauce
• 2 Tbs flour 1 tsp red currant jelly
• Mix together the coffee, light cream and sugar.

Rub meat with butter or oil and season well. Place in roasting pan and roast at 400 F for 10 minutes. Reduce heat to 180°C (350°F) and continue roasting for one hour, basting every 20 minutes. Then add the white, sweetened coffee to the pan and continue roasting for another hour, or until joint cooked to you're liking, basting as before. When done, remove meat and keep warm.

Strain the pan juices then skim fat off the top and return 2 tablespoons to the roasting pan with the 2 tablespoons of flour. Cook over a moderate heat for a few minutes, stirring all the time, then make a smooth sauce with the degreased juices and red currant jelly, made up to 2 cups with additional light cream or milk, scraping the bottom of the roasting pan well to incorporate any crusty bits with all their flavor. Adjust seasoning, simmer 5-10 minutes then serve with the meat.

Cooking alternative: No need to roast. You can also cook the lamb in our Nu-wave oven for about 1 hour on the 1" rack or when lamb is done to your liking. www.nuwaveoven.com.
"Courtesy of The Roast & Post Coffee Co" www.realcoffee.co.uk