From a steak sandwich to a yummy coffee-rubbed silverside – expand your culinary horizons with these brew-infused dishes! 

Coffee steak sarmies 

Serves 4 // Cooking time 15 minutes  

Ingredients  

250 g hanger steak
¼ cup ground coffee
5 Tbsp olive oil
Salt and black pepper
¼ cup mustard
¼ cup mayonnaise
5 Tbsp lemon juice
1 ciabatta, halved lengthways
1 red onion, peeled and thinly sliced
Handful rocket  

Method  

1. Rub the steak with the coffee, drizzle with olive oil and season with salt and pepper.
2. Heat a griddle pan until smoking hot. Fry the steak for 3 minutes on each side. Allow to rest for 5 minutes, then slice.
3. Mix the mustard, mayo and lemon juice.
4. Spread half the mixture on the bottom half of the ciabatta. Top with the steak, onion and rocket. Drizzle with remaining sauce. Sandwich with the other half of the ciabatta.
5. Slice into sandwiches, or wrap up for a delicious takeaway later!

Recipe & styling: Chiara Turilli
Photography: Samantha Pinto // HMimages.co.za  

Coffee-rubbed silverside with chocolate-chilli butter 

Serves 8 // Hands-on 15 minutes // Hands-off 75 minutes 

Ingredients 

3 Tbsp ground coffee
2 Tbsp brown sugar
1 Tbsp salt
2 tsp onion flakes
1 tsp paprika
1 tsp ground black pepper
1 tsp ground coriander
1 tsp cumin seeds
2 Tbsp Dijon mustard
1.6 kg silverside beef
1 Tbsp vegetable oil
2 large leeks, thinly sliced
1 garlic bulb, halved
100g butter, at room temperature
80g dark chocolate, grated
½ tsp chilli flakes  

Method  

1. Preheat oven to 180°C.
2. Using a mortar and pestle or hand blender, grind the coffee, sugar, salt, onion flakes, paprika, pepper, coriander and cumin seeds to a fine powder. Rub the Dijon mustard over the surface of the meat and coat in the spice mix.
3. Drizzle the oil on a baking tray. Add the leeks and garlic and place the meat on top. Cover with foil.
4. Roast for an hour, until the centre of the meat reaches 53–58°C. Remove from the oven and rest for 15 minutes.
5. Combine the butter with the dark chocolate and chilli flakes. Roll up in cling film to create a tight cylinder and twist both ends. Chill in the fridge until set.
6. Carve the roast and serve it in its own gravy, topped with slices of the chocolate-chilli butter.

Cocoa-coffee pork loin with chocolate-cranberry sauce  

Serves 4 // Cooking time 1 hour 

Ingredients  

For the pork loin 

½ cup freshly ground coffee
3 Tbsp cocoa powder
400 g pork loin, cleaned and trimmed
4 baby marrows
1 large carrot
250 g salted butter
2–3 Tbsp honey
1 tsp cinnamon 

For the chocolate-cranberry sauce  

1 cup cream
½ cup grated white chocolate
50 ml sherry
1 Tbsp dried cranberries 

Method 

For the pork loin  

1. Preheat oven to 190°C.
2. In a bowl, mix coffee and 1 Tbsp cocoa. Cover the pork loin with this rub. Place in the fridge.
3. Remove the tips from both ends of the baby marrows and peel the carrot. Slice as desired.
4. Heat 2 pans over medium heat and add 100 g butter to each.
5. In the first pan, melt the butter then add the remaining cocoa. Fry baby marrows until soft on the outside but still firm on the inside.
6. In the second pan, melt the butter then fry the carrots until soft on the outside but still firm inside. Add honey and cinnamon, and fry for a few minutes further.
7. Heat another pan until very hot, add the remaining butter and cook the pork until medium done, 2–3 minutes per side.
8. Let the pork rest for 5 minutes, then roast for 10 minutes or until cooked through.

For the chocolate-cranberry sauce 

1. In a small pot, bring cream to the boil. Add chocolate, sherry and cranberries. Remove from the heat and stir until combined and smooth.
2. Slice the pork loin into 2–3 cm medallions and arrange on a plate with carrots and baby marrows.
3. To serve, pour the sauce over the pork and sprinkle with extra cocoa and grated chocolate.

Recipe: Ballot Kicherer Badenhorst  

The post 3 tasty ways to cook with coffee  appeared first on MyKitchen.

With the relaxed atmosphere of Eikendal’s Cucina di Giovanni and the friendly approach of chef Ballot, you’re in for a treat at this Winelands gem. Ballot showcases his approach to cooking through creative new recipes and taste combinations, grounded in traditional Italian fare. He showed us how it’s done by creating this pork loin just for MK!

SERVES 4 // COOKING TIME 1 hour

INGREDIENTS
For the pork loin
½ cup freshly ground coffee
3 tbsp cocoa
400 g pork loin, cleaned and trimmed
4 baby marrows
1 large carrot
250 g salted butter
2–3 tbsp honey
1 tsp cinnamon
For the chocolate-cranberry sauce
1 cup cream
½ cup grated white chocolate
50 ml sherry
1 tbsp dried cranberries

METHOD
For the pork loin
1. Preheat oven to 190°C.
2. In a bowl, mix coffee and 1 tbsp cocoa. Cover the pork loin with this rub. Place in the fridge.
3. Remove the tips from both ends of the baby marrows and peel the carrot. Slice as desired.
4. Heat 2 pans over medium heat and add 100 g butter to each.
5. In the first pan, melt the butter then add the remaining cocoa. Fry baby marrows until soft on the outside but still firm on the inside.
6. In the second pan, melt the butter then fry the carrots until soft on the outside but still firm inside. Add honey and cinnamon, and fry for a few minutes further.
7. Heat another pan until very hot, add the remaining butter and cook the pork until medium done, 2–3 minutes per side.
8. Let the pork rest for 5 minutes, then roast for 10 minutes or until cooked through.
For the chocolate-cranberry sauce
1. In a small pot, bring cream to the boil. Add chocolate, sherry and cranberries. Remove from the heat and stir until combined and smooth.
2. Slice the pork loin into 2–3 cm medallions and arrange on a plate with carrots and baby marrows.
3. To serve, pour the sauce over the pork and sprinkle with extra cocoa and grated chocolate.

The post Ballot Kicherer Badenhorst’s Cocoa-coffee pork loin with chocolate-cranberry sauce appeared first on MyKitchen.

With the relaxed atmosphere of Eikendal’s Cucina di Giovanni and the friendly approach of Chef Ballot, you’re in for a treat at this Winelands gem. Ballot showcases his approach to cooking through creative new recipes and taste combinations, grounded in traditional Italian fare.

Since our one true love is chocolate, we want to put it in everything this Valentine’s Day. So we decided to challenge chef Ballot to create a unique chocolate-inspired savoury dish just for MyKitchen. He rolled a scrumptious pork loin in a cocoa-coffee rub, that resulted in the yummiest, crispiest crust when it arrived on the plate. Served with carrots, baby marrow and a white chocolate and cranberry sauce (white chocolate, coffee and pork are a match made in heaven, by the way), we ate every last bite.

But for now, take a look at what we got up to on shoot day and get Chef Westley’s heavenly rich recipe in the February issue of MyKitchen, on sale now at Spar, Clicks, Exclusive Books, Van Schaik Bookstore, Engen, BP, Caltex and Total.

Videography: Imaad Griffiths/HSMimages
Photography: Juliette Bisset

The post Behind the scenes at Eikendal Vineyards with chef Ballot Kicherer Badenhorst appeared first on MyKitchen.