Mushroom cigars with coffee aioli
Makes 25 | Pair with espresso coffee
Created exclusively by Sean Connolly for DēLonghi New Zealand
50g butter
1/2 onion, finely chopped
1 garlic clove, crushed
15g fresh thyme leaves, chopped
250g field mushrooms, finely chopped in
food processor
50g macadamia nuts, crushed
50g finely grated Parmesan
15g fresh flat-leaf parsley, chopped
freshly ground white pepper, to taste
sea salt, to taste
25 spring roll wrappers (21.5cm x 21.5cm)
oil for deep frying
For coffee aioli
2 egg yolks
5g Dijon mustard
10ml white wine vinegar
75ml light olive oil
75ml grape seed oil
1 shot (35ml) coffee
For the mushroom cigars
Melt the butter in a heavy based frying
pan. Add onion, garlic and thyme leaves
and cook over low heat for 10 minutes or
until very soft and translucent.
Add mushrooms and cook over medium
heat until cooked and most of the
cooking juices have evaporated.
Copyright Sean Connolly and DēLonghi.
Approved for media use with credit.
For more information visit delonghi.co.nz
Stir in crushed macadamias, which will
absorb any residual moisture. Remove
from heat and cool to room temperature.
Fold in Parmesan and parsley. Season
generously with pepper and sea salt.
In batches, place spring roll wrappers on
clean bench top. Spoon mushroom filling
in a long thin line diagonally across each
wrapper. Roll up to form a thin ‘cigar’.
Seal edge with a light brush of water.
Deep fry mushroom ‘cigars’ in oil at
170°C, until golden and cooked. Drain on
paper towel. Serve with coffee aioli.
For the coffee aioli
Place the egg yolks in a large mixing
bowl. Whisk in mustard and vinegar.
Continue whisking while slowly adding oil,
a drop at a time to begin with. Continue
until all the oil is incorporated and the
mixture is thick and creamy. Stir through
coffee and season with sea salt and
white pepper.
Note: The more pepper in the mushroom
mixture the better.
Saltimbocca quail canapés
with espresso dipping sauce
Makes 12 | Pair with cappuccino coffee
Created exclusively by Sean Connolly for DēLonghi New Zealand
12 quail breast fillets
4g ground espresso coffee
6 slices prosciutto, halved lengthways
50ml olive oil
watercress sprigs, to serve
For the dipping sauce
50mls kecap manis (Indonesian
soy sauce)
50mls liquid glucose
pinch dried chilli flakes
1 shot (35ml) espresso coffee
Copyright Sean Connolly and DēLonghi.
Approved for media use with credit.
For more information visit delonghi.co.nz
Season the quail breasts with the ground
espresso coffee. Wrap with prosciutto.
Heat olive oil in a large frying pan and
cook the wrapped quail for 1-2 minutes on
each side or until the prosciutto is crisp
and the quail cooked, but pink inside.
Combine kecap manis, liquid glucose,
chilli flakes and coffee in a small
saucepan. Gently warm. Pour into a
dipping cup and serve on a platter
with the quail. Garnish with crisp
watercress sprigs.
Espresso panna cotta
& Frangelico soaked dates
Serves 6 | Pair with flat white coffee
Created exclusively by Sean Connolly for DēLonghi New Zealand
3 shots (105ml) espresso coffee
350ml cream
150ml milk
115g caster sugar
3 x 2g gold-strength gelatine leaves*
12 fresh dates, pitted
180ml Frangelico liquor
Place on a baking tray, cover with plastic
wrap and refrigerate for 4 hours or
until set.
Place coffee, cream, milk and sugar in a
small saucepan and bring just to the boil.
Remove from heat immediately.
Turn out the panna cotta, use your
fingertips to gently press around the
edge to break the seal. Turn on to serving
plates and gently shake to release.
Serve with the Frangelico soaked dates.
Soften the gelatine in a bowl of cold
water for 2 minutes and squeeze dry.
Add the gelatine to the hot coffee cream
mixture and stir to combine and the
gelatine to dissolve. Cool for 10 minutes.
Divide the mixture among six 100ml
moulds or ramekins.
Copyright Sean Connolly and DēLonghi.
Approved for media use with credit.
For more information visit delonghi.co.nz
Cut each date into 4 pieces lengthways.
Place in a small bowl and pour over the
Frangelico. Soak for 1 hour or longer.
Notes:
*or use 3 teaspoons gelatine powder
dissolved in 2 tablespoons water.
Frangelico is hazelnut flavoured liquor.
Coffee jellies with vanilla
Chantilly cream & biscotti
Serves 8 | Pair with latte coffee
Created exclusively by Sean Connolly for DēLonghi New Zealand
For the jellies
500ml hot strong black coffee
110g caster sugar
3 x 2g gold strength gelatine leaves*
For the vanilla Chantilly cream
1 vanilla pod
300ml thickened cream
25g icing sugar
40ml cognac
12g chestnut or cocoa powder
biscotti, to serve
Gently heat coffee and sugar in a small
saucepan until sugar dissolves.
Soften the gelatine in a bowl of cold
water for 2 minutes and squeeze dry. Add
the gelatine to the hot coffee mixture
and stir to combine and the gelatine to
dissolve. Cool for 10 minutes.
Copyright Sean Connolly and DēLonghi.
Approved for media use with credit.
For more information visit delonghi.co.nz
Divide the mixture among eight 125ml
serving glasses. Refrigerate for 4 hours
or until set.
For the vanilla Chantilly cream
Scrape the vanilla seeds from the pod
and place in a large mixing bowl. Add
the cream and icing sugar and beat with
electric beaters for 2-3 minutes or until
soft peaks form. Fold through cognac.
Spoon on top of coffee jellies and sift
over with chestnut powder or cocoa
powder. Serve with biscotti.
Notes:
*or use 3 teaspoons gelatine powder
dissolved in 2 tablespoons water.
Christmas panettone
Serves 10 | Pair with mochaccino coffee
Created exclusively by Sean Connolly for DēLonghi New Zealand
12g dried active yeast
125ml lukewarm water
80g caster sugar
2 eggs
125ml espresso coffee
125g butter, melted
8g grated orange zest
500g plain flour
50g candied orange, chopped
50g golden raisins
60g chopped dark chocolate
12g icing sugar
60g melted butter, extra
12 coffee beans
12 whole raw almonds
25g extra icing sugar to dust
Combine yeast and water and caster
sugar in medium bowl. Leave for 10
minutes or until it becomes creamy.
Add sugar, coffee, eggs, butter and
orange zest. Mix well.
Stir in flour a little at a time until mixture
becomes a manageable ball of dough.
Turn onto a lightly floured surface and
knead for 5-10 minutes or until dough is
soft and pliable. Add more flour
if necessary.
Copyright Sean Connolly and DēLonghi.
Approved for media use with credit.
For more information visit delonghi.co.nz
Lightly oil a large mixing bowl. Place
dough in bowl and cover with a clean tea
towel. Place in a warm place for 1 hour or
until doubled in size.
Preheat oven to 180°C. Brush a 20cm
round cake tin with melted butter. In
a small bowl toss the candied orange,
raisins and chocolate with icing sugar.
Punch down the dough, place on floured
bench top and knead in orange, raisins
and chocolate.
Form dough into a ball and place in
prepared cake tin. Cover with tea towel
and rise for 30 minutes. The dough will
rise above the cake tin sides. Brush with
melted butter, sprinkle with coffee beans
and almonds. Bake in oven for 45-55
minutes or until golden and cooked.
Test using a skewer inserted into centre
of cake. It will come out clean when
cake is cooked. Cool in tin for 10 minutes
before turning out. Dust with extra icing
sugar to serve.
Simple, smart, strong
and extra slim