3 delicious brunch recipes from Lavazza and Anna Barnett

Treat your family and friends to an indulgent brunch this weekend with these delicious recipes from chef Anna Barnett, who has curated an indulgent coffee-inspired brunch menu with Lavazza.

Anna Barnett's French Toast with Coffee, Caramel & Hazelnut Syrup

"This brunch staple is given a twist with an indulgent salted caramel topping. Lavazza's Prontissimo premium instant coffee means no mess or fuss and just totally delicious coffee-infused results."

Feeds: 4

Preparation Time: 10 minutes

Cooking Time: 10 minutes

FRENCH TOAST INGREDIENTS:

• 1 medium/small crusty white loaf - sliced into generous doorstop style slices

• 5 large eggs – whisked together
• 3 tbsp caster sugar
• generous sprinkle of sea salt flakes
• 2 pinches of ground nutmeg
• 1 pinch of mace
• 2 pinches of cinnamon
• 3 heaped tbsp plain four
• oil for frying
• 30g butter for frying

COFFEE, CARAMEL AND HAZELNUT SYRUP INGREDIENTS:

• 5 tbsp/90g butter
• 125g light brown sugar
• 1 ½ tsp of Lavazza’s Prontissimo instant coffee
• 170ml single cream
• ¼ tsp vanilla bean paste/1tsp vanilla extract
• sprinkle of sea salt flakes - to taste

FROZEN BANANA ICE CREAM INGREDIENTS:

· 4 bananas roughly chopped and frozen

FRENCH TOAST METHOD:

• Begin by slicing your bread. It actually works in your favour if the bread is a little stale
• Next, mix together all French Toast ingredients to make an egg mix
• Soak the bread in egg mix for around 30 seconds flipping so each side is evenly coated
• Heat a non-stick pan with a generous drizzle of oil
• Fry bread on both sides until golden and crisp adding a small knob of butter once it starts to begin to turn crispy. This will ensure you cook it thoroughly without burning the bread
• Remove and keep warm in the oven on 60 degrees Celsius

SYRUP METHOD:

• Melt the butter in a small pan over a medium to low heat until completely melted
• Whisk the sugar, instant coffee and cream into the melted butter, making sure the coffee has fully dissolved
• Gently bring to the boil whisking the whole time
• Reduce the heat and continue to whisk for another 2-3 minutes to allow the sauce to thicken a little
• Remove from the heat and add in the vanilla paste
• Drizzle the syrup over French Toast if serving immediately
• You can also make the syrup before the toast and store in the fridge. If you do this, make sure to gently rewarm when ready to use as it will solidify in the fridge

ICE CREAM METHOD:

Simply blitz frozen banana and scoop into balls to serve alongside the French Toast

Anna Barnett's Bomboloni with Coffee & Hazelnut Cream

"A modern take on a traditional Italian sweet. Usually enjoyed for breakfast with a good quality cappuccino"

Makes: 20 Bomboloni

Bomboloni preparation time: 3 hours

Bomboloni cooking time: 10 minutes

Coffee and Hazelnut cream filling preparation time: 5 minutes

Coffee and Hazelnut cream filling cooking time: 10 minutes

BOMBOLINI INGREDIENTS:

· 250g bread flour

· 250g plain white flour

· 75g granulated sugar

· 100g unsalted butter – room temperature

· 20g fresh yeast/ 7g dry instant yeast

· 7g table salt

· 3 large eggs/150g

· 2 egg yolks/40g

· 110ml lukewarm water

· zest of 1 orange

· 1 tsp vanilla extract

· granulated sugar for coating

COFFEE AND HAZELNUT CREAM FILLING INGREDIENTS:

• 250ml milk
• 4tsp of Lavazza's Prontissimo premium instant coffee
• 3 tbsp hazelnut syrup
• ½ tsp vanilla bean/paste
• 2 large egg yolks
• 45g granulated sugar
• 15g corn flour
• 15g unsalted butter
• 2 sheets of gelatine
• 150ml double cream

BOMBOLINI METHOD:

• Using a food processor and the dough-hook, combine all ingredients except for one of the whole eggs and beat on a medium speed for 5 minutes then on a high speed for 5 more minutes
• Add in the remaining egg and beat on a medium speed until a smooth and elastic dough forms. You may have to add a little more flour if it seems too sticky
• Knead by hand for a couple of minutes and then place the dough in a large, lightly oiled bowl. Cover the bowl with cling film and allow the dough to rise in a warm place for at least 2 hours and until it has roughly tripled in size
• After the first rise, lightly knead the dough then roll it out to 1.5 cm thickness and cut out rounds. A wine glass does the job to achieve the right size
• Transfer all your rounds to baking sheets lined with wax paper and then cover with cling film or a tea towel. Allow the bomboloni to rise for another hour and a half until they triple in size once more
• When ready to fry heat vegetable oil in a large, deep pan to a temperature between 170-180C
• Fry the bomboloni a few at a time making sure to not crowd the pan. Fry them for about 2 minutes on each side until they are golden brown, then drain off the excess oil and set them on a wire rack to cool
• While they are still warm pour some granulated sugar in a small bowl and roll the bomboloni around until completely coated in the sugar
• You can also bake these at 350F for about 20 minutes instead of frying

 

COFFEE AND HAZELNUT CREAM FILLING METHOD:

• Begin by placing the gelatine sheets in cold water for 10 minutes
• Combine milk, instant coffee, hazelnut syrup and vanilla paste with half of the granulated sugar in a saucepan. Bring almost to the boil over a medium to low heat
• In a small bowl combine the remaining sugar, egg yolks and cornflour. Whisk until thoroughly combined
• Pour a small amount of the warmed milk mixture into the bowl with the egg yolks, sugar and cornflour, whisking the whole time. After 30 seconds or so add another splash of the warm milk mixture, again whisking the whole time.
• Next pour the egg, sugar and milk mixture back into the pan with the remaining warmed milk, ensuring you stir continuously to avoid any lumps or curdling
• Now place all the combined ingredients back on the heat and allow to boil for around 2 minutes stirring the whole time to avoid lumps forming
• Remove from the heat, add in the butter and whisk until dissolved
• Next add in the softened sheets of gelatine and again whisk until fully dissolved
• Pour the full final mix into a bowl or tray and cover with cling film to avoid a skin forming
• Whip up the double cream until it begins to hold its shape then combine with the cooled pastry cream then return to the fridge to keep shape
• Pipe into bomboloni shortly before serving

Anna Barnett's Braised Short Rib Coffee Tacos with Lime Slaw

"A tender, slow-roasted short rib served with coriander and lime slaw tacos. Perfect for sharing, this dish is infused with Lavazza Qualita Oro Roast & Ground coffee in both the spice rub and treacle drizzle."

 

Feeds: 4-6

Preparation Time: 30 minutes

Cooking Time: 6 hours

 

SHORT RIB INGREDIENTS:

• 2kg beef short ribs - on the bone
• ½ jar Dijon mustard

COFFEE AND SPICE RUB INGREDIENTS:

• 3 tbsp of Lavazza's Oro Roast & Ground
• 1 tbsp allspice berries – ground
• 1 tbsp smoked paprika
• ½ tbsp smoked chilli flakes
• ½ tsp cloves – ground
• 1 tbsp dried thyme
• 1 heaped tbsp sea salt flakes
• 1 tbsp ground black pepper

GLAZE INGREDIENTS:

• 3 tbsp honey
• 3 tbsp black treacle
• 100ml black coffee using Lavazza Qualita Oro Roast & Ground
• 100ml beef stock

LIME SLAW INGREDIENTS:

• ½ white cabbage – finely shredded
• zest of 2 limes
• 2 limes - segments sliced
• 2 heaped tablespoons of mayonnaise
• splash of white wine vinegar
• 1 bunch of coriander - roughly chopped
• small bunch of mint - roughly chopped
• ½ green chilli
• sprinkle of sea salt flakes
• generous sprinkle of white pepper

TACOS INGREDIENTS:

· Small tacos, warmed and charred

METHOD:

• Preheat the oven to 150 degrees Celsius
• First remove any fatty or sinewy bits from the short ribs
• Combine all of the coffee and spice rub ingredients
• Coat the short ribs in mustard then evenly sprinkle and pat over the rub
• Place shot ribs on baking tray and roast for 4-5hrs ensuring that you baste 3-4 times throughout cooking.
• For the glaze make 100ml of black coffee in a moka pot. Combine all other glaze ingredients and then add the coffee to the mix
• Following 4-5 hrs of cooking the short ribs, take the short ribs out and pour over the glaze
• Increase the temperature to 170 degrees Celsius and return to the oven for half an hour or so. Continuously baste throughout this time to ensure the meat is kept as moist as possible
• Leave in the oven for a final half an hour, allowing the edges to crisp up
• Remove from the oven, cover and rest for at least 20 minutes
• For the lime slaw combine the mayonnaise, white wine vinegar, coriander, mint, chilli and seasoning and blitz into a smooth sauce. Check seasoning and adjust if necessary. Finally combine with cabbage.
• Serve the tacos warm with a generous forkful of shredded beef and a mound of coriander and lime slaw. Sprinkle over any extra coriander.