Nespresso has launched Cauca and Santander, two new limited release single origin Grands crus coffee from Colombia. Cauca has an intensity of 6 with marked fruit notes while the Santander is richer style of brew with intensity 7. To mark the release, Nespresso has asked influencers to create a recipe using the new coffee.
When it comes to cooking with coffee, desserts and sweets are the first ideas that come to mind. But a savoury dish makes a welcome change.
Santander Chilli con Carne
Santander Chilli con Carne is inspired by the colour and richness of the new Grands cru. This is a low carb adaptation of the classic, omitting the beans and using coffee and chocolate to enrich the dish.
To prepare the dish, brown 500g of ground beef and a chopped onion in olive oil. Add 3 tablespoons of Worcestershire sauce, 1 teaspoon each of chilli powder, ground cumin, sweet paprika, cayenne pepper and stir into the meat. Add 1 tin of chopped tomatoes. Crumble a beef stock cube over the mixture, then add 1 cup of Nespresso Santander and simmer on medium heat for about 20 minutes. Before serving, add 35g of dark cooking chocolate (80% cocoa) and stir gently until it melts. Serve in lettuce leaves with sprigs of coriander for garnish.
[…] hot chocolate flavours to complement their existing Smooth and Creamy. The capsules can be used in Nespresso compatible machines as well as generic machines which accept Nespresso […]