COFFEE AND TEA YOU AND ME

THINK OF TEA AS A HERB, AND COFFEE AS A SPICE, AND A NEW WORLD OF TASTE OPENS UP

STICKY BUTTERNUT COFFEE BAKE 250ml (1 cup) strong hot coffee 60ml (4 tbsp) golden syrup 45ml (3 tbsp) sticky brown sugar 5ml (1 tsp) strong coffee powder Salt and freshly ground black pepper 60ml (4 tbsp) whisky 85ml ( 1/3 cup) butter 1 large butternut, peeled and cut into chunks Handful of whole toasted almonds, roughly chopped

In a pan, stir the coffee, syrup, brown sugar and coffee powder together to combine. Bring to the boil and simmer till reduced by half. Add the whisky and 30ml (2 tbsp) of butter and remove from the heat. Preheat the oven to 190°C. Spread the butternut chunks over a deep baking dish. Melt the remaining butter, then pour over the butternut chunks and season with salt and pepper.

Bake for 40 minutes till just beginning to brown around the edges. Pour over coffee sauce and bake for a further 15-20 minutes. Serve sprinkled with almonds.

Serves 6

SMOKY SOUTHERN BEAN SOUP WITH COFFEE 1 large onion, finely chopped 2 cloves of garlic, finely chopped 30ml (2 tbsp) oil 2 stalks of celery, sliced 1 red pepper, cored and finely chopped 1-2 chillies, seeded and sliced 10ml (2 tsp) ground cumin 1 x 400g can red kidney beans, drained and rinsed 1 x 200g slab of bacon, cubed or 1 small ham hock (optional) 1 litre chicken stock 250ml (1 cup) strong black coffee Salt and black pepper, to taste 1 bay leaf 125ml (½ cup) sour cream Handful of fresh coriander

In a large saucepan with a lid fry the onion and garlic in oil till soft. Add the celery, pepper, chilli and cumin and fry for 3 minutes. Add the beans and bacon and turn up the heat to allow the pork to brown on both sides.

Pour over the stock, add 500ml water and the coffee. Season. Add the bay leaf, bring to the boil and simmer gently with the lid on for 1½ hours, or until hock is really tender. Add extra stock or water as necessary. Remove the bay leaf and, if desired, process half the soup (remove the ham hock and cut the meat into chunks) till smooth, then return to the remaining soup with the ham chunks, and heat through. Serve topped with a dollop of cream and a light sprinkling of ground coffee, and finish off with coriander.

Serves 6

COFFEE RUB STEAK WITH PEPPERS

Spice rub:

2.5ml (½ tsp) ground cumin 2.5ml (½ tsp) ground coriander 2.5ml (½ tsp) chilli powder 5ml (1 tsp) brown sugar 10ml (2 tsp) freshly ground coffee Salt and freshly ground black pepper 2 sirloin or rump steaks 15ml (1 tbsp) olive oil, plus extra 1 large onion, thinly sliced 2 cloves of garlic, crushed 1 red and 1 orange pepper, thinly sliced 15ml (1 tbsp) brown sugar 125ml (½ cup) black coffee 30ml (2 tbsp) balsamic vinegar Fresh rocket to garnish Combine all the ingredients for the spice rub. Rub the meat with the spice blend and set aside for 15 minutes. Preheat a frying pan, add the oil and fry the steak for 3-5 minutes on both sides. Set aside to rest, covered.

Without cleaning the pan, fry the onion in the pan juices till soft, adding extra oil if necessary. Add the garlic and peppers and cook till soft. Sprinkle over sugar, add the coffee and balsamic vinegar and cook till reduced and thickened. Spoon onions and peppers over the base of a warm serving plate. Top with steak and pour over pan juices. Serves 2

SCOTCH-STYLE TEA EGGS

6 extra-large eggs 2 tea bags 5ml (1 tsp) salt 30ml soy sauce 1 star anise

Coating:

500g pork mince 1 small onion, grated 1 clove of garlic, crushed 1 red chilli, seeded and finely chopped 5ml (1 tsp) ground ginger Handful of fresh coriander, very finely chopped 5ml (1 tsp) fish sauce 5ml (1 tsp) soy sauce Salt and pepper 250ml (1 cup) dried breadcrumbs Oil, for deep- frying Sweet chilli sauce to serve Cover eggs with water, bring to the boil for 5 minutes. Remove from heat and cool eggs slightly. Crack eggs all over with a heavy spoon. Return eggs to pan, cover with tap water and add salt, soya sauce, star anise and tea bags. Bring to the boil again, reduce heat and cook for 3-4 minutes. Set aside, covered, and allow eggs to stand in tea solution for a couple of hours or overnight.

Peel the eggs. For the coating, combine all the ingredients except the breadcrumbs. Divide the meat into six equal amounts and cover each egg completely with an even layer of the pork mixture. Coat with breadcrumbs. Preheat oil then carefully drop coated eggs into oil and quickly fry till golden brown all over. Drain on paper towel and serve warm or cold with sweet chilli sauce. Makes 6

CHICKEN NOODLE POTS

3 black tea bags 2 whole star anise 60ml (4 tbsp) soy sauce 15ml (1 tbsp) brown sugar 5ml (1 tsp) sesame oil 2 chicken breasts 500ml (2 cups) cooked noodles of your choice Oil, for frying 250ml (1 cup) mix of sugar snap peas and red peppers, cut into julienne strips 3 spring onions, finely sliced 30ml (2 tbsp) sesame seeds, toasted Bring 500ml (2 cups) water to the boil, add the tea bags and star anise and steep for 5 minutes before discarding the tea bags and star anise. Stir in the soy sauce, brown sugar and sesame oil and cool to room temperature. Place the chicken breasts in a container with the tea marinade and leave in the fridge for 4 hours or overnight. Remove breasts from marinade and pan fry for 5-6 minutes per side. Add remaining marinade to pan and cook till reduced by half and thickened. Place noodles and vegetables and 3/4of the spring onions into bowls. Slice chicken and place over noodles and vegetables. Pour remaining sauce over the noodle pots. Sprinkle with the remaining spring onions and toasted sesame seeds. Serves 2 — Recipe

Rebecca Lund