BARBECUE LAMB CHOPS WITH COFFEE RUB
The use of coffee and cocoa heightens the flavour profiles of this meaty favourite
8 lamb chops
FOR THE MARINADE
1 tbsp of freshly ground coffee powder (try a fruity African coffee, such as Givemecoffee.ae’s Ethiopian Sidamo)
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.
SERVES 4 TO 6
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.
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.