For the love of cof­fee

JACKIE CAMERON com­bines her pas­sions for cook­ing and cof­fee with six in­ter­est­ing and de­li­cious recipes.

Weekend Witness - - Arts -

FOR al­most six years my col­umn has ap­peared in The Wit­ness and Weekend Wit­ness and, as an avid cof­fee drinker, I am em­bar­rassed on two counts.

The first be­ing that I have never writ­ten an ar­ti­cle on this par­tic­u­lar bev­er­age and the other — as I hang my head in shame — is that I only re­cently vis­ited Ter­bodore Cof­fee Roast­ers in the KwaZulu­Natal Mid­lands. And it was es­tab­lished in 2004! So much for my be­lief that I’m on top of all the lo­cal hap­pen­ings …

What a gem in the al­ready sparkling crown of the Mid­lands. If you’ve never vis­ited this wel­com­ing, off­the­beaten track place, there is ev­ery good rea­son for you to do so. It sur­passed all my ex­pec­ta­tions.

Af­ter spend­ing a morn­ing chat­ting to Mar­ian over a cou­ple of cups — or more — of cof­fee she gen­er­ously gave me a va­ri­ety of cof­fees to taste; this pro­vided much fun­filled in­ter­est over the last week. It is quite star­tling how one cup of cof­fee can taste so dif­fer­ent from the next. Tak­ing into ac­count the bean type, where it is grown, how it is roasted as well as when it is roasted and stored.

My sug­ges­tion to all read­ers, who ap­pre­ci­ate good cof­fee, is to find a cof­fee house and to taste your way through the dif­fer­ent cof­fees un­til you find the per­fect match for your palate.

I now know that my favourite Ter­bodore cof­fee is a toss up be­tween Mac Espresso and Great Dane.

Like ev­ery­thing, even taste buds change so, if your cuppa isn’t giv­ing you the kick you de­sire, get out and start the sam­pling process again. It’s an ed­u­ca­tional and ful­fill­ing way to spend a few hours — and most of all it’s fun.

In this ar­ti­cle, I’m choos­ing to of­fer ‘some­thing com­pletely dif­fer­ent’; keep­ing well away from the usual cof­fee cake/ ic­ing/muffins/bis­cuits and so on …

First up is a moist nutty cof­fee and cran­berry loaf. The di­verse tex­tures are in­ter­est­ing on ev­ery mouth­ful and there is an ex­cit­ing burst of sweet­ness from the cran­ber­ries.

Risotto need not be al­ways savoury. Think­ing rice pud­ding, this sweet and spicy cof­fee risotto was born. Serve with fresh berries, chunks of choco­late and thick dol­lops of cream for a quick dessert op­tion. Choco­late, peanut but­ter and cof­fee frozen de­light com­bines two of my favourite quick­and­easy desserts into one. This com­bi­na­tion of sweet and savoury is deca­dent on all lev­els.

More is less and it’s the sim­plic­ity in Am­ber­Rose’s Amarula Frappe that im­ pressed me. She is a trainee and when she walked into my of­fice with this cof­fee frappe I knew she would slot right into our team. Try it as a re­fresh­ing al­ter­na­tive to a hot drink.

I can’t imag­ine why I’d never thought of cof­fee muesli be­fore this. It suc­cess­fully mixes two of my favourite break­fast com­bi­na­tions into one, mak­ing an ideal start to any morn­ing.

Cof­fee­mar­i­nated beef fil­let caramelises ex­cep­tion­ally well on a braai and adds an un­usual savouri­ness. I’m sure this will go down par­tic­u­larly well with the men folk.

I look for­ward to un­cov­er­ing more Serve with des­ic­cated co­conut, fresh blue­ber­ries, honey and whipped cream. Mid­lands gems and I raise my cof­fee cup in cel­e­bra­tion of the many ex­hil­a­rat­ing coun­try out­ings we are priv­i­leged to have on our doorstep. Who knows, with the co­pi­ous amounts of cof­fee I con­sume ev­ery day, maybe a Jackie Cameron cof­fee blend will come about! Re­mem­ber life is too short to drink bad qual­ity cof­fee. • Visit www.jack­iecameron.co.za to find out more about my women’s chef range, Jackie Cameron Cooks At Home and all my foodie ad­ven­tures. I al­ways look for­ward to hear­ing from you. Call me, Jackie Cameron, head chef at Hartford House, at 033 263 2713. For the lat­est on lo­cal foodie news add me as a friend on Face­book or find me on Twit­ter @jack­ie_­cameron. • All Pho­tos taken by Karen of Karen Ed­ward’s Pho­tog­ra­phy. Phone 082 441 7429 or e­mail karene@bun­dunet.com

Method • In a saucepan, bring milk and co­conut milk with all the spices to the boil, then sim­mer on low heat. • In an­other saucepan melt the but­ter, add the risotto and sauté for one minute or so. • Add the Kahlua. • La­dle by la­dle add the spicy...

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