coffee roasted veal with potato wafers

1/4 cup premium coffee beans
1 bunch thyme, leaves finely chopped
750g veal loin
2 large potatoes, peeled
1/4 cup ghee, melted
sea-salt flakes and freshly ground black pepper
2 tbsp extra virgin olive oil
roasted truss tomatoes and rocket leaves, to serve

1. Prehat oven to 190C. Grind coffee beans very finely and put ina small bowl. Add thyme and stir to combine. Rub mixture all over veal. Wrap tightly in plastic wrap and refrigerate for 4 hours to marinate.
2. Using a mandoling or a very sharp knife, slice potatoes very finely. Put slices in a large bowl, add ghee and toss to combine. Heat a large non-stick frying pan over a medium heat and arrange slices in a pan. Cook for 5 mins or until golden and crips. Season with salt and pepper.
3. Brush off excess coffee mixture from veal. Season with salt and pepper, then rub with oil. heat a large griddle pan over a medium high heat. Add veal and cook for 10 mins, turning often, until cooked to medium. Rest for 5 mins then carve. Serve with potato wafers, roasted truss tomatoes and rocket.

Chocolate mousse with coffee granita

500g good-quality dark chocolate, chopped
150g unsalted butter, at room temp
6 eggs, separated
2.5 Tbsp white rum
40g caster sugar
250ml pouring cream, lightly whipped
Thickened cream to serve

COFFEE GRANITA
380ml hot espresso coffee
90g caster sugar
1 tbsp liquid glucose

1. To make granita, put coffee, sugar and glucose in a small bowl and stir until sugar is dissolved. Pour mix into a shallow plastic container and freeze for 4 hours. Once frozen, scratch surface with a fork to make granita.
2. Line and oven tray with baking paper. Melt 200g of the chocolate in a heatproof bowl over a pan of barely simmering water. Set aside to cool until choc thickens slightly.
3. Spoon chocolate into a piping bag. Pipe 10 spirals onto prepared tray. Set aside to cool at room temp for 1 hour then refrigerate for 15 mins to firm completely.
4. To make mousse, melt remaining choc in a large heatproof bowl over a pan of barely simmering water. Add butter, yolk and rum, and stir until smooth.
5. Whisk eggwhites and sugar until soft peaks form, then fold through choc mixture. Fold in whipped cream and stir gently until smooth. Cover and refrigerate until set firm.
6. Serve mousse in chilled glasses, topped with coffee granita, a dollop fo cream and a chocolate swirl.

Chocolate mousse with coffee granita

300g dark chocolate, chopped
150g unsalted butter, at room temperature
6 eggs, seperated
50ml white rum
40g caster sugar
100 ml cream

Coffee granita:
300ml hot espresso coffee
90g caster sugar
1 tbsp liquid glucose

1. Melt dark chocolate in a bowl over a pan of simmering water. Stir in butter and egg yolks, then add rum.
2. Whisk eggwhites in a bowl and add sugar. Whisk cream in another bowl, then fold eggwhite mixture and cream through chocolate. Pour into bowl and cover. Allow to set for 1-2 hours or until firm.
3. To make coffee granita, combine coffee, sugar and glucose until sugar dissolves. Pour coffee mixture into a clean tempered glass or ceramic vessel, then put in freezer. After 2 hours, stir with a fork to break up the ice crystals. Return to feezer and leave overnight before serving.
4. To serve, put a scoop of mousse in a glass, then top with a generous scoop of granita and a coffee bean.

Cappuccino cupcakes

250g unsalted butter, softened
200g caster sugar
4 eggs
250g SR flour
2 tsp baking powder
1 tsp vanilla extract
1 Tbsp espresso coffee powder
5 Tbsp warm milk

Icing
1 Tbsp cocoa
1 Tbsp instant coffee
2 Tbsp hot water
200g icing sugar, sifted
125g cream cheese, at room temperature
50g butter

1. Preheat oven to 180C. Put butter, sugar, eggs, flour, baking powder and vanilla in food processor and process until smooth. Combine coffee and milk, gradually add coffee mixture and process until smooth.
2. Line 18 holes of 2 muffin tins with paper cases. Spoon mixture into each to 2/3 full. Bake for 15-20 mins or until a skewer inserted into the centre comes out clean. Cool on wire racks.
3. To make icing, combine cocoa, coffee and water. Put icing sugar, soft cream cheese and butter in a food processor and blend well. Add cocoa mixture and process until combined. Dip cooled cupcakes into icing to coat.

Coffee pecan streusal cake

175g butter, softened
1/3 cup caster sugar
1/2 cup honey
2 eggs
2 1/2 cups SR flour
3/4 cup milk

streusel:
3/4 cup plain flour
1/4 cup firmly packed brown sugar
50g butter, chilled, chopped
2 tsp instant espresso powder
1/4 cup pecan nuts
2 tbsp honey

1. preheat oven to 160C fan-forced. Grease a 22cm ring pan.
2. make streusal: place flour and sugar in a bowl. Rub in butter until mixture resembles breadcrumbs. Stir in coffee, pecans and honey until combined and set aside.
3. using a mixer, beat butter, sugar and 1/3 cup honey until light and fluffy. Add eggs, 1 at a time, beating until combined (mixture may curdle). Stir in milk and flour alternately in batches, until combined.
4. spread 1/3 of batter in prepared pan. Top with half the streusel. Spread with another 1/3 batter. Sprinkle with remaining streusel. Spread with remaining batter.
5. bake for 1 hr 10 mins or until a skewer comes out clean. Cake may need to be covered with foil if over browning during cooking. Stand in pan for 5 mins then turn out onto rack.
6. microwave remaining honey until melted and drizzle over the cake.