Lamb chops with a spicy plum sauce;3 Ways with 45

Recipe: 3 Ways with Coffee

02 Jul 2015

Your morning brew transformed into innovative meals

The use of coffee and cocoa heightens the flavour profiles of this meaty favourite

8 lamb chops

1 tbsp of freshly ground coffee powder (try a fruity African coffee, such as’s Ethiopian Sidamo)

8g salt

½ tsp of fresh ground black or green pepper.

1 tsp red paprika 

½ tsp of cocoa powder

1 tsp of caramel syrup

1 tsp garlic, finely chopped

1 tbsp onion, finely chopped 

1 tbsp fresh rosemary, finely chopped

1 tbsp fresh coriander, finely chopped

1 Combine all the marinade ingredients together in a mixing bowl.

2 Take the chops and give them a good, liberal rub with the marinade. (The mildly abrasive powders in the rub help to score the meat and fat).

3 Place the lamb in a bag, foil, or even better, a vacuum container. If using a vacuum container, you need no more than half an hour – be sure to allow the lamb to reach room temperature. If using a bag or foil, leave overnight, again, ensuring the lamb is up to room temperature before cooking.

4 Preheat the barbecue grill to medium temperature, with the lid down. 

5 Give the chops a final mix again to mop up any extra marinade. 

6 Oil the grill and add the chops.

7 Keep the lid down and cook for 2 minutes either side for medium rare, keeping the lid down at all times.

8 Stand the chops up, fat side down, for no more than another 30 seconds, to crystallise the fat.

9 Remove from the grill, allow to rest for five minutes and serve.

Recipe: 3 Ways with Coffee

This Italian classic works well with a bittersweet Italian espresso blend

120ml freshly brewed Americano (composed of a 30g double espresso poured over 90ml of warm water), cooled

2 tsp vanilla extract

3 large eggs 

70g caster sugar 

400g mascarpone cheese

18 to 20 Italian ladyfinger biscuits

1 tsp almond extract

30g quality dark chocolate 

1 Begin by preparing your filling. Beat the eggs with the sugar until pale.

2 Gently mix in the mascarpone cheese, vanilla extract and almond extract. Gently combine and fold.

3 Dip half of the ladyfingers (sugar-coated side) very quickly into the coffee, and line the bottom of a 23cm square dish. (You might find that you need to break a few into pieces to fit them into the dish).

4 Spoon half of the mascarpone filling over the ladyfingers and spread, making an even layer. Repeat the process to make a second layer.

5 Spoon the remaining mascarpone mixture over the ladyfingers. 

6 Using a fine grater, sprinkle the chocolate over the top.

7 Cover with clingfilm and refrigerate for at least 6 hours.

8 When ready to serve, add a little extra grated chocolate.

9 Leave at room temperature for about 20 minutes before serving. 

10 The tiramisu may be left stored for to 2 to 3 days, although the ladyfingers will gradually become soggy.

Recipe: 3 Ways with Coffee

An effortlessly chic way to end the meal

1 double espresso (try with Brazilian beans for a nutty hint)

2 scoops vanilla ice cream

2 tsp caramel syrup (or 1 tsp cinnamon or vanilla syrup), divided

1 Prepare 2 pre-chilled bowls with good-quality plain vanilla ice cream 

2 Pour 1 tsp of caramel syrup (or ½ tsp of cinnamon or vanilla syrup) into a small jug.

3 Pour a double espresso directly onto the syrup, give it a swirl, and then liberally and quickly cover the ice cream with the mixture while still hot. Serve immediately.