Home' Advocate Communications : Fiordland Advocate 10 November 2011 Contents WHAT’S COOKING
Page 14 | 10 November, 2011
We all enjoy a ‘cuppa’ but have
you ever thought of using tea
as a rub for barbecued meats,
as a stock for poaching eggs,
veggies or meat, or to smoke fish,
mushrooms or poultry? Tea is
The good thing about tea is that
it is healthy – especially green
tea. For hundreds of years green
tea has been used in traditional
Chinese and Indian medicine,
as a stimulant, diuretic and an
astringent (to help heal wounds).
Other uses include regulating
body temperature and blood
sugar, promoting digestion and
improving mental processes.
Tea contains antioxidants called
flavonoids which, according to
health professionals, can help
reduce the risk of coronary
heart disease, stroke and some
So using tea in recipes is
beneficial as well as tasty. And if
you don’t favour tea with caffeine
then there is a vast array of herbal
infusions that can be used to
poach fruit, add flavour to fruit
cakes, or create drinks from
sangria to Manhattans.
Tip: when using a cup of tea in
cooking it is best to use a strong
mixture and steep the food for
up to 10 minutes. Steeping it any
longer may make the dish bitter.
• Earl Grey Cookies: add two
tablespoons of Early Grey tea
leaves to a basic sugar biscuit
recipe by placing the dry
ingredients in a food processor
and blending until the tea is finely
• MYO Moroccan Mint Tea: place
one cup of loosely-packed mint
leaves and two tablespoons each
of sugar and green tea leaves
in a warm teapot. Add two cups
of water that is just off the boil.
Steep for about 5 minutes. Strain
into four cups.
•Cranberry-infused Fruit Loaf:
soak dried fruit in a cranberry and
apple herbal infusion overnight
then combine in your favourite
fruit loaf recipe.
Did You Know?
The first tea bags were made
from hand-sewn silk muslin bags
in 1904 by tea-and-coffee shop
merchant Thomas Sullivan of
New York. They were exported
worldwide and their popularity
necessitated the invention of
a machine to replace the hand
sewing of tea bags.
8 bags red bush rooibos tea
2 tablespoons brown sugar
1 teaspoon salt
1⁄2 teaspoon freshly ground black
400g boneless lamb leg roast
Empty the tea bags and combine
the contents with the sugar, salt
and pepper. Sprinkle onto the
lamb and rub into the flesh.
Cover and refrigerate for at least 2
hours to absorb the flavours.
Preheat the oven to 180°C.
Return the lamb to room
temperature. Brush off any excess
tea rub. Roast for 35-40 minutes
or until cooked to your liking.
Stand tented with foil for 5-10
minutes before slicing.
Any juices can be used in a gravy.
I used Essential Cuisine Lamb
Jus simmered for a few minutes
together with the juices. Serves 3.
Red bush lamb
4 green with lemongrass tea bags
1⁄2 cup boiling water
300g skinned and boned chicken
50g wide rice stick noodles
Warm Asian-style Salad: 1
tablespoon rice bran oil
4 stalks asparagus, trimmed and
8 small broccoli florets
1 teaspoon each: sambal oeleck,
sesame seed oil freshly ground
black pepper to taste
1⁄4 cup each: coriander leaves, mint
1⁄2 avocado, stoned, peeled and cut
1-2 tablespoons lemon juice
Place the tea bags in a small
bowl and cover with boiling water.
Steep for about 10 minutes.
Remove the tea bags. Place the
liquid in a small saucepan.
Add the chicken breast and poach
over very low heat – turning often
– for 15-20 minutes, until cooked.
Meanwhile, cook the rice noodles
in a saucepan of boiling water
for about 6 minutes, until tender.
Drain and rinse under hot water.
Heat the oil in a wok or non-stick
frying pan. Stir-fry the asparagus
and broccoli, until crisp-tender.
Add the sambal oeleck, sesame
oil, drained noodles, black pepper,
coriander and mint leaves. Stir-fry
until heated through. Add the
Pile onto two serving plates.
Remove the chicken and thickly
slice. Place on the noodles
mixture. Drizzle with a little of
the cooking liquid and the lemon
juice. Serves 2.
Chicken poached in green
with lemongrass tea
1⁄2 cup jasmine tea leaves or your
3 tablespoons each: brown sugar,
1 small orange, thinly peeled
1⁄2 teaspoon each: ground
coriander, grated root ginger, flaky
4 x salmon fillets (about 150g
each), pin-bones removed
Place a double sheet of foil –
about 40cm long – on the bench.
Combine the tea leaves, sugar,
rice, orange peel, coriander,
cloves and salt in the centre.
Fold the foil over the top to make
a flat package.
Place the salmon on a wire rack,
Place the foil packet either,
directly on glowing coals, on
the metal covering of the gas
burners of your barbecue, or in
a heavy wok. Cover and heat
gently until smoke appears, about
3-4 minutes. (The wok can be
placed on a hob.) Place the rack
of salmon over the packet, cover
and heat for about 15-25 minutes
depending on thickness, or until
cooked to your liking.
Serve warm or at room
temperature. Serves 4.
2 tablespoons green tea leaves
1 tablespoon sugar
1⁄4 cup boiling water
11⁄2 cups milk
1⁄2 vanilla pod, split in half
2 egg yolks
1⁄4 cup caster sugar
11⁄4 cups cream
1⁄4 cup coarsely chopped, shelled
Steep the tea leaves and sugar in
the boiling water in a bowl for 10
Place the milk and the vanilla pod
in a saucepan. Very slowly bring
to boiling point then remove
from the heat. Pour over the
tea mixture. Cool.
Beat the egg yolks and
caster sugar together in a
saucepan. Strain the milk
mixture and add to the
saucepan. Cook over very low
heat, stirring constantly, until
thickened. Chill. If preferred,
add 1-2 drops of green food
colouring to intensify the
Whip the cream, until thick.
Fold into the chilled tea
mixture together with the
Freeze, preferably in an ice
cream maker, then store in
a suitable container in the
deep freeze. Excellent served
with lychees. Serves 4-6.
Green tea &
This caffeine-free tea from the South African rooibos bush, has a smoky
flavour that complements lamb perfectly. I used a small boneless leg
roast but the rub can be enjoyed on any lamb cut.
This can also be made using
powdered green tea, if available.
A winner is drawn every week!
Drop in to Te Anau Subway to
register your birthday and be
entered into the draw when
your birthday arrives.
Don’t miss out !
HOW DO I ENTER ??
come and have
lunch on us!!
6” Sub & Drink
& your choice of either
2 cookies, 1 bag of chips or
1 bag of apples
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