Recipe of the Month: Tea
By 31 May 2012
Floating Island with Tea, Cinnamon and Vanilla Custard Serves 4
70g caster sugar
2 eggs, separated
400-600ml full-fat milk
3g of Assam Gold Rush tea leaves
1 vanilla pod
1 small cinnamon stick
8 tbsp of crème fraîche
Cinnamon powder to serve
1 Add 30g of the sugar and a few pinches of salt to the egg whites, and whisk until stiff.
2 Heat 300ml of the milk with 20g of the sugar in a pan until nearly boiling, then simmer over a low heat.
3 Use two spoons to make eight 4cm balls of meringue; poach four at a time in the milk. After 2 minutes, turn them over and poach for 2 minutes more, then place them on a baking sheet lined with kitchen paper. Repeat for the last four.
4 Strain the milk and add the tea leaves. Infuse for 15 minutes, then strain. Add more milk to top up to 400ml.
5 Whisk the egg yolks. When pale, add the remaining 20g of sugar and whisk until incorporated. Add the tea/milk mixture in a thin stream while whisking.
6 Transfer the mixture to a pan, and add the vanilla pod and cinnamon stick. Heat gently until the custard thickens. Set aside to cool. When cool, mix one third of the custard with the crème fraîche.
7 Divide the rest of the custard among four dishes, then pour the crème fraîche mixture on top. Place two meringues on top of each, sprinkle with cinnamon powder, and serve.
Tea-smoked mackerel with jersey royal potato salad Serves 4
For the mackerel
4 x 120g mackerel fillets
10g of Assam Gold Rush tea leaves
4 tbsp basmati rice
4 tbsp dark muscovado sugar
1 tsp fennel seeds
Peel of 1 orange
2 bay leaves
For the potato salad
½ small yellow onion, sliced
500g Jersey Royal or new potatoes
2 heads of gem lettuce
4 tbsp mild horseradish
4 tbsp crème fraîche
4 tbsp parsley, finely chopped
Lemon wedges to serve
Note: You will need a large wok with a tight-fitting lid, and a small metal cooking rack that fits into the wok
1 Sprinkle sea salt on the flesh sides of the fish fillets; leave for 10 minutes.
2 Line the bottom of the wok with three or more sheets of aluminium foil at different angles. Mix the tea, rice, sugar, fennel seeds, orange peel and bay leaves, and place on the foil. Put the metal rack on top of the mixture.
3 Place the wok on a high heat until the mixture starts smoking. Put the fish fillets on the rack, skin side down, and fold them up tightly in the foil. Cook on a medium to high heat for 7 minutes. Put the lid on the wok, then remove from the heat; leave for 5 minutes.
4 For the potato salad, soak the onion in water for 15 minutes. Drain and squeeze out as much water as possible, then set aside. Boil the potatoes in salted water for about 15 minutes. Drain and refresh in cold running water. Drain again and pat dry.
5 Mix the horseradish, crème fraîche and parsley, and toss with the potatoes.
6 Divide the lettuce among four plates. Place the potato salad on the lettuce, and top with the sliced mackerel. Serve with the lemon wedges.
Assam, Lychee and Strawberry Tea Serves 4
8g of Assam Khobong tea leaves
200ml orange juice
2 tbsp honey
12 tinned lychees and 120ml of the juice
8 strawberries, sliced
4 lemon slices
1 Infuse the tea for 15 minutes in 500ml of boiled water, then strain. Allow the tea to cool, and set aside 100ml of it.
2 Mix the remaining 400ml of tea with the orange juice, honey and eight of the lychees. Blend using a hand blender. Sieve through a fine-mesh strainer and set aside.
3 Pour this mixture among four glasses filled with plenty of ice. Add a sliced strawberry and a lychee to each glass, and garnish with a slice of lemon.
4 Finally, add 25ml of the reserved black tea on top of each of the lychee tea mixtures, and serve.
Tea-Simmered pork with Pickled Cucumber, Melon, Mint and Coriander Serves 4
For the pork
800g pork loin, fat removed
15g of Assam Khobong tea leaves
200ml soy sauce
50ml rice wine vinegar
15g ginger (roughly a golf-ball size)
6 tbsp demerara sugar
For the salad dressing
Juice of 2 limes
6 tsp demerara sugar
1 red chilli, finely chopped
4 tsp sesame oil
2 tbsp soy sauce
2 tbsp toasted sesame seeds
2 tsp honey
For the salad
1 cucumber, peeled, deseeded and sliced
2 sticks of celery, sliced
3 tbsp of mint, finely chopped
3 tbsp of coriander, finely chopped
¼ Galia or other green melon,
1 Roll up the pork with cooking string.
2 Wrap up the tea leaves in a small piece of muslin, and tie with string to make a tea bag.
3 In a medium saucepan, cook the soy sauce, mirin, vinegar, ginger and sugar until the sugar has dissolved.
4 Place the meat in a pan, cover with 1-2cm of water, and cook over a high heat. Once boiling, turn the heat down to the lowest setting, add the tea bag, and cook uncovered for 90 minutes.
5 Transfer the meat to the soy sauce mixture and cook for a further 15-20 minutes, turning occasionally. Set aside.
6 For the salad dressing, mix all the ingredients in a bowl and set aside.
7 In a bowl, sprinkle a few pinches of salt over the cucumber and celery, and leave for 30 minutes, mixing occasionally. Drain, squeezing out as much water as possible.
8 Add the mint, coriander and melon, and toss lightly. Dress the salad, and serve with the thinly sliced pork.
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