Ingredients
3cm/1¼in lump of ginger
2 tbsp fresh mint, chopped
25g/1oz caster sugar
250ml/8¾fl oz almost boiling water
Method
1. Stir all the ingredients into the hot water.
2. Leave to infuse for 1-2 minutes, then remove the ginger.
3. Serve immediately while hot.
Ingredients
3 green cardamom pods
2 brown cardamom pods
2 teabags
4 tbsp sugar
milk to taste
Method
1. Put about seven cups of fresh cold water in a large saucepan.
2. Lightly smash the cardamoms in a pestle and mortar. Add to the water.
3. Bring to the boil.
4. When boiling, add the teabags and sugar.
5. Add enough milk to turn it a pale beige colour.
6. Bring to the boil again and just as it is rising to the top of the pan, switch off the heat.
7. Pour through a strainer.
Ingredients
1 tbsp fresh ginger, grated
1 tbsp honey
½ lemon, juice only
250ml/8¾fl oz almost boiling water
Method
1. Stir the ingredients into hot water until the honey has dissolved.
2. Serve.
Ingredients
4 quail, spatchcocked
2 tbsp jasmine tea leaves
2 tbsp demerara sugar
2 tbsp rice
1 tbsp sesame oil
2 tbsp clear honey
1 tbsp soy sauce
For the oriental coleslaw:
1 tbsp Thai fish sauce (nam pla)
2 tbsp rice wine vinegar
1 tsp caster sugar
1 tsp chilli flakes
115g/4oz shredded white cabbage
1 large carrot, peeled and cut into julienne (thin strips)
3 spring onions, finely sliced
115g/4oz bean sprouts
1 red chilli, deseeded and finely sliced
6 mint leaves, shredded
6 large basil leaves, shredded
salt and freshly ground black pepper
Method
1. Make a smoking mixture by combining the tea leaves, demerara sugar and rice. Cut a circle of foil that will fit the bottom of the wok, and scrunch the sides until you have made a container about 12cm/4½in diameter. Place it in the bottom of the wok and put 75g/5tbsp of the smoking mixture in the bottom. Place the wok over a full heat.
2. Brush the quail with sesame oil and once the mixture starts to smoke place the quail on a circular metal rack that fits half way up the wok. Cover with a tight fitting lid and smoke for 5 minutes.
3. Remove the wok from the heat and make the salad. In a large bowl, whisk together the fish sauce, vinegar, sugar and chilli flakes. Add the cabbage, carrots, spring onions, bean sprouts, chilli, mint and basil. Toss together. Season with salt and pepper and set aside for 10 minutes to allow the flavours to develop.
4. In a small bowl mix together the honey and soy sauce. Remove the quail from the wok and brush the skin with the honey and soy mix. Place skin side down and grill for 2-3 minutes. Turn over the quail and grill for a further 2-3 minutes or until the skin is golden brown.
5. Divide the salad between 2-4 plates and top each with a quail or two. Serve immediately with a wedge of lime.
Ingredients
For the Marinade:
½ tsp coriander seeds
¼ tsp white peppercorns
6 whole cloves
225g/8oz golden caster sugar
550g/1lb 3oz coarse sea salt
25g/1oz fresh flat leaf parsley, finely chopped
2 tbsp finely grated lemon zest
For the Duck:
4 Barbary duck breast fillets (approximately 200g/7oz each)
225g/8oz golden caster sugar
50g/2oz cup loose Ceylon tea
3 star anise, crushed
1 tbsp groundnut oil
a knob of butter
Method
1. To marinate the duck: finely grind the coriander seeds, peppercorns and cloves in an electric coffee/spice grinder or with a mortar and pestle, then stir together with the sugar, salt, parsley and zest in a large bowl.
2. Score the duck skin in a crosshatch pattern with a sharp knife. Bury the duck breasts in the salt mixture and chill, covered, for 30 minutes. Rinse the duck breasts lightly and dry well with kitchen roll.
3. To smoke the duck: if you don't own a proper smoker, line the inside of a large turkey roasting pan with foil and spread with loose tea and top with sugar, and star anise. Place a foil-covered rack (cooling racks work well) inside the roaster. Put the roasting pan on top of the stove, centred on one burner. Place the duck breasts on the rack. Heat the pan, uncovered, over a moderate heat until the sugar-tea mixture begins to smoulder, about 2-3 minutes. Reduce the heat to low, cover tightly, and smoke the duck for 10 minutes. Remove the roasting pan from the heat.
4. To cook the duck: preheat the oven to 200C/400F/Gas 6. Warm an ovenproof frying pan with cooking oil over a medium heat. Fry the breasts, skin side down, for 8-10 minutes. Pour away any excess fat from the pan and add a knob of butter. Turn the breasts over and place in the oven to finish cooking for a further 5-10 minutes depending on the thickness of the breasts and desired doneness.
5. Remove from the oven, baste with butter in pan, transfer to a plate and allow to rest for 5 minutes before slicing.
Ingredients
For the tea-smoked trout
175g/6oz demerara sugar
175g/6oz long grain rice
leaves from 14 tea bags
olive oil, to drizzle
4 x 330-350g /11½-12½oz fresh trout, heads removed
salt and freshly ground black pepper
For the dressing
100ml/3½fl oz fish stock
100ml/3½fl oz double cream
2 tbsp creamed horseradish sauce, from a jar
100ml/3½fl oz cider
salt and freshly ground black pepper
For the salad
225g/8oz smoked streaky bacon, rind removed
25g/1oz butter
1 Golden Delicious apple, thinly sliced
200g/7oz frisée lettuce, torn
4 tbsp chopped parsley
2 tbsp chopped chives
extra virgin olive oil, to drizzle
Method
1. Preheat the oven to 200C/400F/Gas 6.
2. For the tea-smoked trout, put the sugar, rice and tea leaves into a bowl and mix together. Line a wok with heavy-duty kitchen foil and pour the mixture on top. Cover with another layer of foil, drizzle over some olive oil and place the trout on top. Season with salt and freshly ground black pepper, then cover with another sheet of foil, sealing it tightly around the edges. Place on the hob over a moderate heat and leave the trout to smoke for a few minutes. Set aside. (CAUTION: tea-smoking generates a lot of smoke. Cook in a well-ventilated area.)
3. For the dressing, bring the stock to the boil in a saucepan and continue to boil, uncovered, until reduced by half. Leave to cool.
4. Whip the cream until stiff peaks form, then fold in the creamed horseradish, the cooled fish stock and cider. Season to taste with salt and freshly ground black pepper.
5. For the salad, place the bacon on a baking tray and cook in the oven until crisp.
6. Meanwhile, heat the butter in a frying pan and cook the apple slices until soft and golden.
7. Remove the bacon from the oven and, when cold enough to handle, break into bite-size pieces.
8. Arrange the frisée lettuce on serving plates. Scatter the bacon on top, drizzle over some of the dressing, then scatter over the apple slices and chopped herbs. Spoon over the remainder of the dressing and top with the smoked trout. Drizzle with a little olive oil and serve immediately.
Tea can be divided into five basic categories: black, green, oolong (or wulong), white and puerh.Black tea is allowed to wither, which precedes a process called oxidation (sometimes incorrectly referred to as fermentation) during which water evaporates out of the leaf and the leaf absorbs more oxygen from the air. Black teas usually undergo full oxidation, and the results are the characteristic dark brown and black leaf, the typically more robust and pronounced flavors of black teas, and, when brewed appropriately, a higher caffeine content compared to other teas (50-65% of coffee, depending on the type and brewing technique). Green tea is allowed to wither only slightly after being picked. Then the oxidation process is stopped very quickly by firing (rapidly heating) the leaves. Therefore, when brewed at lower temperatures and for less time, green teas tend to have less caffeine (10-30% of coffee). Greens also tend to produce more subtle flavors with many undertones and accents that connoisseurs treasure. Oolong tea (also known as wulong tea) is allowed to undergo partial oxidation. These teas have a caffeine content between that of green teas and black teas. The flavor of oolong (wulong) teas is typically not as robust as blacks or as subtle as greens, but has its own extremely fragrant and intriguing tones. Oolongs (wulongs) are often compared to the taste and aroma of fresh flowers or fresh fruit. White teas are the most delicate of all teas. They are appreciated for their subtlety, complexity, and natural sweetness. They are hand processed using the youngest shoots of the tea plant, with no oxidation. When brewed correctly, with a very low temperature and a short steeping time, white teas can produce low amounts of caffeine. Puerh is an aged black tea from China prized for its medicinal properties and earthy flavor. It is perhaps the most mysterious of all tea. Until 1995 it was illegal to import it into the U.S., and the process of its production is a closely guarded state secret in China. It is very strong with an incredibly deep and rich flavor, and no bitterness, and an element that could best be described as almost peaty in flavor. |
