Mushroom cigars with coffee aioli Makes 25 Pair with espresso coffee 50g butter 1/2 onion, finely chopped 1 garlic clove, crushed 15g fresh thyme leaves, chopped 250g field mushrooms, finely chopped in food processor 50g macadamia nuts, crushed 50g finely grated Parmesan 15g fresh flat-leaf parsley, chopped freshly ground white pepper, to taste sea salt, to taste 25 spring roll wrappers (21.5cm x 21.5cm) oil for deep frying For coffee aioli 2 egg yolks 5g Dijon mustard 10ml white wine vinegar 75ml light olive oil 75ml grape seed oil 1 shot (35ml) coffee For the mushroom cigars Melt the butter in a heavy based frying pan. Add onion, garlic and thyme leaves and cook over low heat for 10 minutes or until very soft and translucent. Add mushrooms and cook over medium heat until cooked and most of the cooking juices have evaporated. Stir in crushed macadamias, which will absorb any residual moisture. Remove from heat and cool to room temperature. Fold in Parmesan and parsley. Season generously with pepper and sea salt. In batches, place spring roll wrappers on clean bench top. Spoon mushroom filling in a long thin line diagonally across each wrapper. Roll up to form a thin cigar. Seal edge with a light brush of water. Deep fry mushroom cigars in oil at 170 C, until golden and cooked. Drain on paper towel. Serve with coffee aioli. For the coffee aioli Place the egg yolks in a large mixing bowl. Whisk in mustard and vinegar. Continue whisking while slowly adding oil, a drop at a time to begin with. Continue until all the oil is incorporated and the mixture is thick and creamy. Stir through coffee and season with sea salt and white pepper. Note: The more pepper in the mushroom mixture the better.
Saltimbocca quail canapés with espresso dipping sauce Makes 12 Pair with cappuccino coffee 12 quail breast fillets 4g ground espresso coffee 6 slices prosciutto, halved lengthways 50ml olive oil watercress sprigs, to serve For the dipping sauce 50mls kecap manis (Indonesian soy sauce) 50mls liquid glucose pinch dried chilli flakes 1 shot (35ml) espresso coffee Season the quail breasts with the ground espresso coffee. Wrap with prosciutto. Heat olive oil in a large frying pan and cook the wrapped quail for 1-2 minutes on each side or until the prosciutto is crisp and the quail cooked, but pink inside. Combine kecap manis, liquid glucose, chilli flakes and coffee in a small saucepan. Gently warm. Pour into a dipping cup and serve on a platter with the quail. Garnish with crisp watercress sprigs.
Espresso panna cotta & Frangelico soaked dates Serves 6 Pair with flat white coffee 3 shots (105ml) espresso coffee 350ml cream 150ml milk 115g caster sugar 3 x 2g gold-strength gelatine leaves* 12 fresh dates, pitted 180ml Frangelico liquor Place on a baking tray, cover with plastic wrap and refrigerate for 4 hours or until set. Cut each date into 4 pieces lengthways. Place in a small bowl and pour over the Frangelico. Soak for 1 hour or longer. Place coffee, cream, milk and sugar in a small saucepan and bring just to the boil. Remove from heat immediately. Soften the gelatine in a bowl of cold water for 2 minutes and squeeze dry. Add the gelatine to the hot coffee cream mixture and stir to combine and the gelatine to dissolve. Cool for 10 minutes. Divide the mixture among six 100ml moulds or ramekins. Turn out the panna cotta, use your fingertips to gently press around the edge to break the seal. Turn on to serving plates and gently shake to release. Serve with the Frangelico soaked dates. Notes: *or use 3 teaspoons gelatine powder dissolved in 2 tablespoons water. Frangelico is hazelnut flavoured liquor.
Coffee jellies with vanilla Chantilly cream & biscotti Serves 8 Pair with latte coffee For the jellies 500ml hot strong black coffee 110g caster sugar 3 x 2g gold strength gelatine leaves* For the vanilla Chantilly cream 1 vanilla pod 300ml thickened cream 25g icing sugar 40ml cognac 12g chestnut or cocoa powder biscotti, to serve Gently heat coffee and sugar in a small saucepan until sugar dissolves. Soften the gelatine in a bowl of cold water for 2 minutes and squeeze dry. Add the gelatine to the hot coffee mixture and stir to combine and the gelatine to dissolve. Cool for 10 minutes. Divide the mixture among eight 125ml serving glasses. Refrigerate for 4 hours or until set. For the vanilla Chantilly cream Scrape the vanilla seeds from the pod and place in a large mixing bowl. Add the cream and icing sugar and beat with electric beaters for 2-3 minutes or until soft peaks form. Fold through cognac. Spoon on top of coffee jellies and sift over with chestnut powder or cocoa powder. Serve with biscotti. Notes: *or use 3 teaspoons gelatine powder dissolved in 2 tablespoons water.
Christmas panettone Serves 10 Pair with mochaccino coffee 12g dried active yeast 125ml lukewarm water 80g caster sugar 2 eggs 125ml espresso coffee 125g butter, melted 8g grated orange zest 500g plain flour 50g candied orange, chopped 50g golden raisins 60g chopped dark chocolate 12g icing sugar 60g melted butter, extra 12 coffee beans 12 whole raw almonds 25g extra icing sugar to dust Combine yeast and water and caster sugar in medium bowl. Leave for 10 minutes or until it becomes creamy. Add sugar, coffee, eggs, butter and orange zest. Mix well. Stir in flour a little at a time until mixture becomes a manageable ball of dough. Turn onto a lightly floured surface and knead for 5-10 minutes or until dough is soft and pliable. Add more flour if necessary. Lightly oil a large mixing bowl. Place dough in bowl and cover with a clean tea towel. Place in a warm place for 1 hour or until doubled in size. Preheat oven to 180 C. Brush a 20cm round cake tin with melted butter. In a small bowl toss the candied orange, raisins and chocolate with icing sugar. Punch down the dough, place on floured bench top and knead in orange, raisins and chocolate. Form dough into a ball and place in prepared cake tin. Cover with tea towel and rise for 30 minutes. The dough will rise above the cake tin sides. Brush with melted butter, sprinkle with coffee beans and almonds. Bake in oven for 45-55 minutes or until golden and cooked. Test using a skewer inserted into centre of cake. It will come out clean when cake is cooked. Cool in tin for 10 minutes before turning out. Dust with extra icing sugar to serve.
Simple, smart, strong and extra slim