UK Coffee Week
So last week, we were talking tea, and now we’re approaching UK Coffee Week (29th April to 5th May).
Where do you stand on the tea vs coffee debate?
Personally, I am coffee all the way during the day, but partial to a cup of tea of an evening.
I am certainly not alone in this apparently because a survey has revealed that people in the UK prefer coffee to tea. Granted the survey was carried out by the company which makes the syrups you put in tour coffee so it may be a little biased, but they say 61% of the Great British Public prefer a cup of Joe to a cup of Char.
Maybe it’s because there’s so many varieties of coffee now, although I still struggle to explain the difference between a flat white and a latte, can you?
Anyway, I digress. Let’s get back to what this blog s all about – food.
There are actually more ways you can use coffee in food, than you can tea, and it’s good in both savoury and sweet dishes.
The sweet dishes are more obvious, so you have things like tiramisu, coffee ice cream, mocha chocolate chip muffins and pecan pie to name just a few.
But you know we’re all about the savoury here at SK, so how about smoky black bean soup, chilli, coffee-spiced chicken and coffee braised ribs? Yes, all exist and sound great don’t they?
Still not convinced, then why not try this week’s recipe a try?
Coffee and beef stew
• 2.5 pounds stewing steak
• 3 cups coffee
• 1 cup beef stock
• 4 carrots
• Silverskin onions
• 2/3 cup red wine
• 1 medium onion
• 2 teaspoons garlic
• 1 teaspoon salt
• 1 teaspoon pepper
1. Cut the steak into cubes and season with salt and pepper
2. Add the beef and brown slowly using a small amount of oil. When they are sealed, remove from the pan and drain the excess moisture.
3. Saute the onion and garlic in the pan used for the beef.
4. Add three cups of strong black coffee, preferably fresh rather than freeze dried, along with the beef stock and red wine.
5. Return the beef to the pan, along with the carrots and a good handful of the silverskin onions and bring to the boil.
6. Turn the pan down, cover with a lid and cook for 3 hours on a low heat