SC - Lamb and Coffee Beans
Olwen the Odd
olwentheodd at hotmail.com
Tue Jan 2 12:57:57 PST 2001
>I did a very small lamb roast the other night, and studded it with
>organic coffee beans. It did not have to roast for very long, as it was
>a small roast, but the flavor of the beans did permeate the meat nicely,
>making a subtle yet aromatic flavor. We rubbed salt, pepper, and a small
>amount of curry powder on the outside of the lamb, and the combination
>was very nice. The coffee beans were still quite crunchy, however, and I
>wondered if it were cooked longer (like for a bigger piece of lamb),
>would the beans get softer? We picked them out, but a few were
>disagreeably crunchy. They gave the meat around them an interesting pink
>tinge, too.
>I satisfied my garlic and rosemary urges >
Christianna
>
I did a whole hind quarter with the coffee beans. No. The beans never did
get really soft. Some on the bottom side got softer than the ones on top.
I basted mine and did some injections with wine and drippings. Since I
can't smell much of anything with this cold, I also couldn't taste too much,
but all the folks there really liked it. I suggested I may add coffee
(either brewed or instant) to the marinade next time and the general
concensus was that may be a good thing.
I roasted in tin foil seperately 10 whole heads of garlic, topped, with a
little olive oil and fresh rosemary thrown on. To serve, I pinched the
bottoms to partially expose the garlic cloves through the peeling and give
it a flower effect. Folks liked those alot too.
Olwen
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