New Zealand - Issuu

from Real High Tea 2014 Recipe Book Volume 2

by Dilmah

Netherlands

NATURAL LEMON VERBENA ICED TEA MOCKTAIL

NATURAL LEMON VERBENA HERBAL INFUSION OFFERS A REFRESHING ZESTY BREW SERVED OVER LEMON VERBENA ICE

2g Dilmah Exceptional Natural

Lemon Verbena 220ml spring water

40g scampi 30g tomato 5g sweet white vinegar 20ml mirin 20g lemongrass, roughly chopped 10g lemongrass, finely chopped 10g salmon caviar 5ml Ponzu 15g crème fraiche

10g scampi oil 20g Malto Dextrin 1 micro radish 1 microgreens 1. Bring spring water to a boil. Pour on to the lemon verbena infusion. Add a sliver of lemongrass and let it brew for 3-5 minutes. 2. Cool to room temperature and chill. 3. Serve over ice.

1. Peel and blanch scampi in sous-vide at 60˚C for 10 minutes.

Cool and chop into brunoise, mix with finely chopped lemongrass and conserve cold. 2. Blanch and peel concasse (fine) tomatoes, mix with vinegar and conserve. 3. Warm Mirin and 10g roughly chopped lemongrass, cold Ponzu and marinate salmon caviar for 30 minutes. 4. Manuka smoke crème fraiche in sous-vide bag using a smoke gun. 5. Mix scampi oil with Malto Dextrin and conserve dry. 6. Trim micro radish and pick microgreens.

Assembly 1. In a glass, build layers starting first with caviar, then tomato, then scampi. 2. Make a thick layer of crème fraiche. 3. Finish with scampi sand and microgreens as garnish.

SCAMPI TARTAR

WITH SMOKED CRÈME FRAICHE AND SCAMPI SAND

DILMAH UDA WATTE SINGLE REGION CEYLON TEA

MANDARIN DUCK LIVER PARFAIT

2g Dilmah Uda Watte Tea (plus an extra teaspoon of tea or a tea bag for the pot if you are brewing in a teapot) 220ml natural spring water

100g shallots, finely sliced 3g of minced garlic 15g sprigs of fresh thyme, tied together with string 150g dry Madeira 150g Ruby Port 75g White Port 50g brandy 18g table salt 400g chicken livers 240g beaten eggs 300g unsalted butter 1. Bring spring water to a boil. 2. Pour on the tea. 3. Let it brew for 3-5 minutes. Serve hot.

Note: You can sweeten it with some raw honey with natural pollen when pairing with Mandarin Duck Liver Parfait.

DAY 1: Make the marinade 1. Place the shallots, garlic and thyme in a container with the

Madeira, Ruby and White Port and the brandy. Set aside overnight (or up to 24 hours) to marinate.

DAY 2: Cook the parfait 1. Heat the marinated mixture in a small saucepan stirring regularly to prevent any of the liquid sticking to the bottom and burning. When the liquid has reduced to approximately a tablespoon or so remove from the heat. Discard the bunch of thyme. 2. Preheat the oven to 100˚C, fill a Bain-Marie with about 5cm of warm water and place in the oven. Get a large pan of water and place over the heat until it reaches 50˚C. Regulate the heat until it stabilizes at this temperature. Sprinkle the table salt over the chicken livers and then put them into a plastic freezer bag and tie in a firm knot. (Make sure all of the air is out of the bag before tying). 3. Place the eggs and alcohol reduction in a second bag, remove the air and tie tightly again. 4. Place the butter in a third bag, remove the air and also tie this bag very tightly. Place the three bags into the water bath for 20 minutes, keeping the temperature at 50˚C. 5. Remove the bags from the water bath, cut them open and place the contents of all three bags in a food processor. Blitz them on full power until a fine purée. Pass the mixture through chinois or a fine sieve to remove any stray pieces and sinews. 6. Pour the parfait mixture into a terrine dish or a non-stick loaf tin. Tap gently to settle out any bubbles and then cover with silver foil. Gently carry this to the oven and the waiting water bath. Cook gently in the oven until the internal temperature of the parfait reaches 64˚C (approximately 1 -1/4 hours at 100˚C).

Remove the cooked parfait from the oven and then allow it to cool. Allow to firm up for 24 hours in a fridge.

Mandarin jelly 45g leaf gelatine 500g mandarin purée 80g liquid glucose 0.4g mandarin oil 1.5g paprika extract (or orange colouring) DAY 3: Make the fruits (I) 1. Using a spoon, scoop out the paté and use it to fill the half dome moulds. Level off the tops of the moulds with a spatula to make them as smooth as possible. Don’t forget that the 2 halves need to stick together perfectly so take care in levelling them. 2. Place a piece of plastic wrap gently over the surface of the parfaits and place in the freezer to solidify into shape until completely frozen.

DAY 4: Make the fruits (II) 1. Remove the silicone moulds from the freezer and carefully unmould the parfait halves. 2. Gently heat the flat surface of one parfait half with a blowtorch to slightly melt the frozen paté and press the 2 halves gently together. 3. Cover the ball with cling film and twist together tightly to seal.

Place back in the freezer to set the halves into a ball shape.

Place a small bamboo skewer into the parfaits at this stage to aid with the “dipping” later.

DAY 5: Make the Mandarin jelly 1. If you can’t find readymade mandarin purée, make you own.

Take 5 fresh mandarins and very gently simmer them for 2 hours in a pan of water. Drain off the water and blitz the mandarins with a stick blender. Pass the purée through a fine sieve. Weigh out the 500g needed for the recipe. 2. Add the gelatine to a jug of water and allow it to soften for 5 minutes. 3. Meanwhile add the glucose to the hot mandarin purée and stirr it together. 4. After 5 minutes drain the gelatine and add it to the hot purée and stir to dissolve. Add the mandarin oil and paprika extract.

Store the jelly in the fridge until the parfaits are ready to dip. 5. The dipping stage - Gently warm the mandarin jelly in a small saucepan until it melts back to a liquid. Allow the jelly to cool to room temperature (28˚C).Remove the cling film from the frozen parfait ball. Holding the bamboo skewer, carefully dip the whole parfait ball into the Mandarin jelly. Allow the excess to drip off and place the skewer into a piece of polystyrene to allow the jelly to set. This will take literally 30 seconds because of the frozen parfait.

Note: When dipping the balls in jelly keep in mind the consistency that would work the best. In the original recipe the balls were dipped in jelly twice more. Once would have been enough. So proceed with this in mind.

6. Place the balls back into the fridge preferably in a lidded container and allow them to slowly defrost for at least 6 hours or overnight.

Brioche 400g flour 64g sugar 8g salt 3 eggs 15g yeast 200g butter DAY 6 1. Once the mandarin parfaits are defrosted remove them from the fridge. 2. Place your thumb on the top and gently press down on the jelly to create a flattened indent. This creates the realistic mandarin shape and stops them looking too rounded. 3. To finish, use bay leaves, fresh from the tree. Little cloves could also be used to create a realistic finish.

Note: These would be fantastic served up as a starter on Christmas day.

Try and get the correct sized moulds if you can as the ones used in the original recipe were a little too big for a starter portion.

1. Place flour in a bowl; make a well in the middle. Add the sugar and the yeast, pour on 1 tablespoon of milk. Add the rest of the ingredients and knead for about 10 minutes. Proof for 2 hours. 2. Shape and put into moulds. Proof until volume is doubled. 3. Brush with egg wash and bake until golden at 180˚C.

A FULL HOBBIT BREW

ENGLISH BREAKFAST TEA SERVED WITH MAPLE SYRUP CREAM FROM A LOCAL FARM AND A FINE GRATING OF NUTMEG

Serves 1

Dilmah Single Region Selection

English Breakfast Tea Freshly boiled spring water Unpasteurised heavy cream A-grade maple syrup Nutmeg

Freeze dried Manuka honey Chestnut purée Marzipan (for the outside) 1. Brew the tea using 1 tea bag per 200ml/ per person brewed at 95˚C for 3 ½ minutes. 2. Pour the tea into a heated cup at the end of the specified brewing time. 3. Softly whip heavy cream (unpasteurised) with ‘A’ grade maple syrup and float this on the tea. 4. Sprinkle a fine grating of nutmeg before serving.

1. Cut a piece of Manuka freeze dried honey and roll it with the chestnut into a chestnut shape. 2. Chill and dip in dark chocolate with cocoa butter and let it set. 3. Roll out marzipan thinly; cover the chestnut with the marzipan.

1. Combine the chestnut puree with soft butter; add the spices to taste, chill.

MARZIPAN CHESTNUT TRUFFLE

Chestnut Filling 300g chestnut purée 80g butter, soft Brandy Cinnamon Acid, to taste

GREEN TEA MOROCCAN MINT MARTEANI

COLD INFUSED NATURAL GREEN TEA AND MOROCCAN MINT VODKA WITH A REFRESHINGLY WARM HINT OF CEYLONESE TRUE CINNAMON

Serves 1

30ml Dilmah Moroccan Mint Green

Tea (See preparation) 30ml Dilmah Moroccan Mint Green

Tea infused vodka (See preparation) Dilmah Moroccan Mint Green Tea and Ceylon cinnamon ice 1. Cold infuse the vodka with tea overnight (measure: 1 tea bag per 60ml of vodka). 2. Prepare ice in advance by infusing Ceylon cinnamon and the tea in freshly boiled water. Bring it down to room temperature and then freeze in to ice cubes. 3. Prepare the Moroccan Mint Green Tea as per pack instructions.

Let it cool down to room temperature and chill in a fridge. 4. To make the Marteani add 30ml infused vodka and 30ml of the cold tea infusion. 5. Stir for 30 seconds constantly over tea ice and strain into glasses. 6. Garnish with a small cinnamon quill baton.

CINNAMON SHORTBREAD

WITH CARAMELISED POACHED APPLE

Short Bread Cinnamon 180g butter 80g flour 45g eggs 50g almonds, ground 50g sugar Salt Cinnamon 200g flour

Almond Cream

100g sugar 100g butter 100g almond, ground 100g eggs Lemon zest

Poached Apples 125g sugar 750g water 1 vanilla pod 1 cinnamon stick 2 Green Granny Smith apples 1. Crumble butter, flour, almonds, sugar and cinnamon together. 2. Add the eggs at the end. Rest and roll out. 3. Put the almond cream on and bake altogether at 180˚C for 20 minutes.

1. Whip sugar and butter until pale. 2. Add the eggs one by one and then the ground almonds at the end.

1. Combine sugar, water, vanilla and cinnamon. Bring to a boil.

Peel apples and scoop with a Parisian spoon. Pour hot liquid over apples and vacuum pack. Rest overnight. 2. Melt some red sugar and dip the apples into the liquid sugar.

Leave to set. 3. Arrange on top of the shortbread. Garnish with chocolate garnish.

ROSE AND FRENCH VANILLA BLACK ANGUS SHORT RIB

2 ¾ cups water ¼ cup each of apple and pear juice 2 ½ tablespoons mirin, ½ cup Dilmah Rose with French

Vanilla Tea 1 tbsp sesame oil 1 ¼ cups sugar 10 seeds black pepper ½ small onion 1 small carrot 3 spring onions (white part only) 2 garlic cloves

Vanilla and Rose Shampoo 400ml Dilmah Rose with French

Vanilla Tea 4g lecithin

Bone Marrow Ravioli 8 leaves of potato starch wafer 90g bone morrow 1. Bring everything to a boil and simmer for 10 minutes. Strain out the solids and reserve. 2. Vacuum short ribs in the marinade with some extra chopped apple and pear. Cook at 60˚C for 48 hours. 3. Shock in ice water. Remove braise and fruit and reduce to a glaze. 4. Chop the beef into cubes. 5. Deep fry at 180˚C for 4 or so minutes to get a deep mahogany coating and to warm through, drain well on paper towels and into the pan with the glaze.

1. Add all the lecithin to the tea. Blend with hand mixer until completely combined and bubbles form on top.

1. Take one leaf of the potato starch wafer, and put approx. 20g of bone marrow in the middle for the filling of the ravioli. 2. Put another wafer on top and close with hot iron to completely seal the bone marrow inside the ravioli starch paper.

Assembly 1. Cut a small square of the short rib and place on a small plate. 2. Once raviolis are cooked and bone marrow is melted, place next to the short rib. 3. Scoop out bubbles of Vanilla and Rose Shampoo and lay over the top of the short ribs.

SUPREME CEYLON CHOCOLATE TORTELLINI WITH APRICOT GEL PEARLS

Chocolate Pasta 250g flour 100g cocoa powder 30g icing sugar 4 eggs, whole 1-2 tbsp Water

Filling for Tortellini 200g water 30g butter 30g sugar 1 tbsp Dilmah Supreme Ceylon Single

Origin Tea

Apricot Gel 200g apricot purée 50g syrup 60% 1.8g agar-agar 1. Combine all ingredients, rest. 2. Roll out in the pasta machine onto setting 3. Cut into round shapes and fill with the filling for tortellini. 3. Fold together and shape into tortellini. Cook in slightly sugared boiling water.

1. Bring everything to a boil, add the tea and let rest for 3 minutes. 2. Drain and use to glaze cooked tortellini.

1. Bring all ingredients to a boil together. Pour into container. 2. Cool down and scoop out pearls.

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GREEN TEA AND JASMINE SPIDER WITH CORIANDER

1.5l Chi herbal water 200ml mirin 200g glucose 100g invert sugar 700ml Dilmah Green Tea with

Jasmine Flowers, brewed for 5 minutes 1. Place the Chi water and mirin in a saucepan and reduce by half. 2. Now add the glucose and invert sugar and set aside to cool. 3. When the liquid has cooled down place in a pacojet container and freeze until you want to serve it. 4. Place the tea in an Espuma bottle and charge with CO2 chargers.

ALICE’S EDIBLE MUSHROOMS

AORAKI SMOKED SALMON MOUSSE, BEETROOT MACAROON, BEETROOT GEL, HORSERADISH & BRIOCHE

Smoked Salmon Mousse 500g smoked salmon 200g crème fraiche 100g sour cream 50g capers Dill Lemon zest Seasoning 1. In a food processor, combine all of the ingredients and mix to a smooth paste. The consistency can be adjusted with the addition of some cream. 2. Take the mix and work it through a fine sieve to obtain smooth finish to the mousse.

Beetroot Macaroon

300g water 300g caster sugar 300g beetroot purée 70g egg white powder 6g gelatine leaves 1. Heat the water and sugar until the sugar is fully dissolved and leave to cool. 2. In the meantime soak your gelatine in ice water. Leave to soak and emulsify the beetroot purée and egg white powder until mixed through. 3. Add the gelatine to the sugar syrup and stir until mixed in.

Blend the two mixes together, pass through chinois and leave to rest overnight. 4. Once rested, whip with a mixer so peaks start to form. 5. Place into piping bag, pipe onto tray and dry in an oven at 50˚C.

Brioche Stems 80g yeast 100g sugar 20g salt 6 eggs 1kg flour 500g butter 1. First start off by infusing milk with the green tea. Cool to just warm and dissolve yeast in the milk with the sugar and salt. 2. Place flour in a food processor and slowly add milk and eggs.

When it starts coming together, increase the speed and start working the dough. 3. Slowly add butter, piece by piece. Set to one side to prove. 4. Remove the dough from the bowl, knock back the air bubbles and form the dough into desired shape. 5. Set aside to prove for the last time. Bake at 200˚C.

Beetroot Gel 5 beetroots 100ml stock Pinch of sugar Pinch of salt 8g agar-agar 1. Roast the beetroot in the oven until soft. Remove and peel the beetroot. 2. Cut the beetroot into quarters and place in the blender with the stock, sugar and salt. Blend until smooth. 3. Place beetroot in a saucepan and bring to a boil. 4. Add the agar and cook for 5 minutes. Strain through a chinois and set in the fridge. 5. When the gel has set firmly, place it back in a blender and blend with some addition of stock to create the correct consistency.

Horseradish Créme 300ml horseradish cream 100ml milk Pinch of Xanthan gum 1. Bring the milk and horseradish cream to a boil. 2. Add the Xanthan gum and strain through a chinois.

RAN WATTE

Serves 5

10g Dilmah Ran Watte Tea (plus 2g extra for the teapot) 1100ml spring water (at 100°C) 1. Warm the pot before putting tea leaves in it. 2. Fill teapot with hot water and infuse tea leaves for 3-5 minutes before straining into teacups.

Pairing Note: Serve the tea straight with no additions or accompaniments. The golden high grown tea works well with the delicate flavour of cress and the creaminess of the egg.

EGG AND CRESS SALAD

PIMENT D’ESPELETTE CORNET, EGG SALAD, CRESS MOUSSE & YOLK DROPLETS

Savoury Cornet 200g flour 110g butter 2-3 tbsp cold water Salt

Egg Salad 6 eggs 150ml aioli 50g sour cream 1 tbsp chives 1. Place flour and salt in a bowl and rub in the butter using your fingertips. 2. Slowly add the water and work the dough until well combined.

Do not over work the dough. 3. Set in the fridge to rest before use. 4. Remove the dough from the fridge and roll out onto a floured surface. 5. Cut strips of pastry and form them around greased pastry horns. Bake at 170˚C until golden.

1. Boil the eggs to just over soft. Remove from the water and cool. 2. When they are ready, peel the eggs, crush them with a fork and add the rest of the ingredients. 3. Season well.

Watercress Mousse 180g watercress 100g crème fraiche 200ml stock 2 sprigs thyme 2 sage leaves Coriander seeds Peppercorns Fennel 100ml cream, whipped 3 gelatine leaves, soaked 1. Place the stock and all the herbs and spices in a saucepan and bring to a boil. Set aside and leave to infuse. 2. In a separate pot, bring some salted water to a boil and blanch the watercress for 1 min. Strain and squeeze all the water out. 3. Add the stock and watercress to a blender and mix on a high speed for 2 minutes. 4. Add the crème fraiche and mix until well combined. 5. Strain through a fine sieve. 6. Take a small part of the liquid and just bring to a simmer, add the gelatine and stir to dissolve. 7. Add back to the watercress liquid. Mix in the whipped cream and set in fridge.

EARL GREY TEA INFUSED “DARK & STORMY”

1 1/2 cups Dilmah The Original Earl

Grey Tea, cold brewed 3oz ginger beer 2 1/2oz Appelton rum 1 lime, juiced 10 mint leaves 3 tsp brown sugar Ice

Jerk Chicken ½ cup white wine 2 tbsp dark rum 2 scotch bonnets, diced 1 red onion, diced 4 green onion tops 2 tbsp fresh thyme 2 tbsp olive oil 2 tsp salt 2 tsp black pepper 2 tsp all spice 4 tsp cinnamon 4 tsp nutmeg 4 tsp ginger 2 tsp molasses

Corn Fritter 1 cup self-rising flour 125ml cup buttermilk 2 eggs 600g can corn kernels, drained 62.5ml finely chopped chives 1. First start off by juicing the limes, then adding the brown sugar and mint leaves. 2. Crush it all up and then add the rum, ginger beer, tea and lastly some ice. 3. Shake over ice and serve in a whiskey tumbler.

1. To make the Jerk paste, use a food processor to blend the onions, spices, olive oil, peppers and rum together. 2. Stir in the white wine and pour over the chicken. Marinate for 24 hours and then cook it sous-vide for 8 hours at 60˚C. 3. Remove the chicken from the bag and using two forks pull the meat away from each other.

1. Sift flour into a large bowl. Season with salt and pepper and stir until well combined. 2. Make a well in the centre and whisk in the buttermilk and eggs.

Add to flour mixture with corn kernels and chives. 3. Using a large metal spoon, gently fold ingredients together until combined (don’t overmix). 4. Preheat a non stick frying pan and fry spoonfuls until you have achieved a nice golden colour.

SPICY JERK CHICKEN

CONFIT JERK CHICKEN THIGH, CORN FRITTER & BUFFALO YOGHURT

LEG OF LAMB & PLUM PUDDING

BRAISED LEG OF LAMB, RAISINS, SUET PUDDING & CANDIED FRUIT

1.5kg leg of lamb 4 tomatoes 2 whole garlic bulbs 3 onions 4 carrots 2 leeks 2 celery stalks 10 sprigs of thyme 10 sprigs of sage 4 sprigs rosemary 250ml red wine 200ml port wine 1 tbsp peppercorns 1 tbsp coriander seeds

Raisin Gel

500g raisins 100g sugar 150ml Madeiria Pinch of salt Water

Suet Pastry 285g self-rising flour 125g suet 1 tsp baking powder 1 tbsp rosemary 1 tbsp raisins 1 tbsp orange peel 1 tbsp ginger 1 tbsp nutmeg 1. Cut up all the vegetables for mirepoix. 2. Using a roasting pan fry off the leg of lamb on all sides until well coloured. 3. Remove the leg and add the vegetables to the same pan. 4. Fry for a few minutes and add the herbs and spices as well as the alcohol. 5. Cook down until about half the liquid is gone. Place the leg of lamb back in the roasting pan and cover with stock. 6. Cook in the oven overnight at 80˚C until the meat is falling off the bone. 7. In the morning, remove the leg and strain off the liquid into a saucepan. 8. Reduce until you have achieved a well flavoured sauce. 9. The sauce needs to be thick; this can be achieved by using some cornflour. 10. Mix the sauce with the pulled lamb meat and fill your suet puddings.

1. Cook a caramel with the sugar and raisins followed by the

Madeiria wine. 2. Bring it back to a boil and add the raisins. 3. Cook for 5-10 minutes and blend until smooth.

1. Bring together the pastry.

CHAI TEA WITH GANACHE POCKET WATCH STIRRER

3 cups water 4 tsp Dilmah Yata Watta Tea

Chocolate Ganache Pocket Watch Stirrer

250g cream 3 tea bags Dilmah Ceylon Spice Chai

Tea 5 cloves 2 cinnamon quills 5 cardamom pods Vanilla Nutmeg 250g Dulcey chocolate 1. Bring cold spring water to a boil. Pour over the tea. 2. Infuse for 5 minutes. Stir regularly. 3. Strain into a teacup.

1. Bring the cream with the spices to a boil. Infuse the cream with the tea for 24 hours. 2. Heat it again, strain and pour over the melted chocolate. 3. Rest the ganache for 6 hours. 4. Mould a pocket watch shape and cover with Dulcey chocolate

TWICE LAYERED ALMOND CHERRY CAKE

ALMOND AND CHERRY LAYERED CAKE WITH CHERRY GEL, CRÉME FRAICHE & AMARETTO

First Layer 300g butter 300g sugar 300g egg 320g ground almonds 105g flour 30g freeze dried berry cherry powder

Second Layer 300g egg white 265g sugar 30g flour 225g ground almonds

Cherry Gel 500g dry cherries 150ml spring water 2 bags Dilmah Rose with French

Vanilla Tea

To Plate 200ml crème fraiche 30ml Amaretto Amaretti crumbs 1. Cream butter and sugar together. 2. Slowly add the eggs one by one. 3. Lastly fold in the flour, cherry powder and almonds.

1. Start by making a meringue with the egg white and sugar. 2. Fold in the ground almonds and flour. 3. Bake at 180˚C.

1. Bring cold spring water to a boil. 2. Pour over the tea bags, stirring regularly to infuse for 5 minutes. 3. Pour the tea straight after brewing over the dry cherries. Infuse for 1 hour.

1. Blend Amaretto and crème fraiche with a food processor and use to decorate. 2. To finish, sprinkle with Amaretti crumbs.

MAD HATTERS HATS

BAKED BUTTERSCOTCH GANACHE WITH NASHI PEAR & MASCARPONE

Ganache 200g Ivara chocolate 150g butter 3 eggs 80ml butterscotch liqueur 180g sugar 50g crunchy chocolate pearls

Mascarpone 200g mascarpone 1 tsp vanilla 1/2 tsp lemon juice

Nashi Pear Purée 1 Nashi pear Dash of white wine Dash of lemon juice Vanilla 1. Boil sugar and liqueur to 114˚C. Pour over the melted chocolate and butter. Add the eggs. Bake with stem for 35 minutes at 100˚C then cool. 2. Cold mix in the crunchy chocolate pearls. Mould into a cone shape. 3. Create 2 chocolate circles, one 2.5cm and one 4cm. Place the smaller circle on the wider end and the bigger chocolate circle the smaller end. Cover the hat with freeze dried beetroot powder.

1. Cook the Nashi pear in white wine and lemon juice until it is a pulp. Blend and pass through a sieve.

1. Combine all of the above ingredients.

LEMON VERBENA OYSTER ESCABECHE

LEMON VERBENA INFUSED OYSTER ESCABECHE, SAFFRON EMULSION & LEMON VERBENA JELLY

Lemon Verbena Escabeche ½ cup sparkling wine ½ cup Cava vinegar ½ cup grapeseed oil ½ cup Dilmah Exceptional Natural

Lemon Verbena

Saffron Emulsion 4 egg yolks 550ml grapeseed oil 4-5 strands of saffron Pinch of Cava vinegar Saffron salt

Lemon Verbena Jelly 1 cup Dilmah Exceptional Natural

Lemon Verbena infusion 2 gelatine leaves 1. Place all of the above ingredients in a saucepan and bring to a boil. Set aside for 10 minutes to infuse. 2. Shuck oysters, making sure that there is no shell left behind. 3. Bring the lemon verbena liquid back to a boil and add the oysters and set aside to cool.

1. Place yolks and vinegar in a food processor and blend on high. 2. Keep blending until the yolks have doubled in volume. 3. Slowly add the saffron infused oil, making sure to not add it too quickly. 4. Check the seasoning.

1. Slowly warm your infusion. 2. Add the pre-soaked gelatine and pour into a plastic container.

AFTER DINNER MINTS

DILMAH MINT TEA INFUSED CHOCOLATE, MINT CRÉME & CHOCOLATE SOIL

Mint Ganache

250g cream 3 tsp Dilmah Pure Peppermint Leaves 200g Kalingo chocolate

Mint Yoghurt 200g yoghurt 1 avocado 100g mint 1 lime

Soil 100g butter 50g icing sugar 200g flour 60g cocoa powder 1. Bring cream to a boil then pour over the peppermint leaves. 2. Infuse for 24 hours. Reheat and strain then pour over the melted chocolate.

1. Blend together in a food processer.

1. Mix all the ingredients and place on a baking sheet. 2. Bake at 160˚C for 7 minutes. 3. To finish, layer all of the ingredients, making sure to finish with the soil.

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MOMOFUKU DUCK STEAMED BUN

1 pinch dried chilli flakes 6 star anises 2 cinnamon sticks, broken 1 tsp Sichuan pepper 12 cloves 6 pieces crystallised ginger, sliced 2 tea filter bags 1 ½ litre water 4 Dilmah Single Region English

Breakfast Tea 100ml warm milk 1. Crush the first five ingredients using a pestle and mortar to a course grind. Add sliced ginger to ground spices. Fill both tea filter bags with the spice mix and tie off the tops of the bags to seal. 2. Bring water to a boil, add spice bags and simmer for 3 minutes.

Remove spiced water from the heat and allow to cool for 1 hour.

Pass spiced water through a fine sieve. 3. Place an English Breakfast tea bag each in 4 cups. 4. Bring the spiced water back up to a boil and then pour into cups. Stir after one minute and then allow to brew for 3 minutes. 5. Remove teabags and top with a splash of warm milk. Serve.

INSPIRED BY MEMORIES OF IDYLLIC TRIPS OF CHILDHOOD THIS PAIR SHOWCASES A NEW TWIST ON OLD FAVOURITES. THE SWEETNESS OF DUCK IS COMPLEMENTED BY LIGHTLY SPICED TEA.

1kg Canter Valley duck legs 75ml sweet soy sauce (Kecap Manis) 50ml canola oil 3 red onions, sliced 75g fresh ginger, peeled and chopped ¼ bunch coriander, chopped 4 cloves garlic, chopped 100g brown sugar 100ml oyster sauce 100ml mirin 2 star anises Chicken stock 1. Pre heat oven to 160˚C on steam bake (if function is available). 2. Rub duck legs with sweet soy sauce. 3. Heat oil in skillet pan and seal duck until golden brown. Place duck in an ovenproof casserole or ovenproof pot with lid. 4. Return skillet to heat and add onions, ginger, coriander, and garlic to skillet. Sauté for a few minutes and then add to duck. 5. Deglaze the skillet with mirin and then add to duck. Add sugar, oyster sauce and star anise to pot and enough chicken stock to cover duck. Cover pot with lid or tin foil and place in a preheated oven for 1 ½ hrs or until the duck is fork tender. Take out when done and allow to cool. 6. Strain cooking liquid into a metal bowl and allow to cool. Once cooled remove any fat that has come to the top of the liquid.

When the duck is cooled enough to handle, remove skin and shred meat. 7. Pour liquid in a pot, bring to a boil and reduce. The stock should become syrupy and concentrated. Pour the majority of reduced stock over the shredded duck. Keep the remaining stock for plating and garnish.

RAN WATTE SINGLE REGION CEYLON TEA

CANTERBURY BACON AND EGG PIE WITH TAMARILLO SAUCE

Serves 5

10g Dilmah Ran Watte Tea (1 tsp or 2g extra tea is needed for the teapot) 1100ml Spring Hot Water (at 100°C)

A PLAY ON NEW ZEALAND’S FAVOURITE ‘PIE WITH TOMATO SAUCE’. THE CRISP HIGH GROWN CHARACTER OF DILMAH RAN WATTE CUTS THROUGH THE RICHNESS OF THE PIE.

Serves 4

4 small savoury pastry cases baked blind until golden brown 8 Canter Valley quail eggs 100g finely diced onion 100g finely diced free range streaky bacon 20ml canola oil 100g Gruff Junction Wiahora feta 100ml free-range egg and cream liaison, seasoned

Tamarillo Sauce

2 tbsp whole cloves 2kg Tamarillos, diced 1 onion, diced 2 garlic cloves, crushed 500g sugar 1 tbsp salt ¼ tsp cayenne pepper 2 cups white wine vinegar 1. Warm the pot before putting tea leaves in it. 2. Place the tea leaves in the teapot. 3. Fill teapot with hot water and infuse tea leaves for 3-5 minutes before straining into teacups.

1. Preheat oven to 160˚C. 2. Heat oil in pan; add onion and sauté for a couple of minutes until transparent. Add bacon and cook out on moderate heat until onion is caramelised to golden brown. Drain on kitchen paper. 3. To fill pastry cases, layer feta and onion mix at the bottom of case. Crack 2 quail eggs into each case. 4. Top with liaison to fill remainder of case. 5. Bake for 6 – 7 minutes until liaison is set. 6. Allow to cool, serve at room temperature with Tamarillo sauce.

1. Into a medium preserving pan put all ingredients and stir well to mix. 2. Bring to a boil, reduce heat and simmer for 1 ½ - 2 hours, stirring occasionally until sauce is thick and pulpy. 3. Remove from the heat and allow to cool slightly. 4. Pass sauce through a sieve to remove seeds, skins and whole cloves. 5. Check Seasoning.

DILMAH GREEN TEA MOROCCAN MINT BOOST

CHOCOLATE AND AVOCADO WHIP SERVED ON A SEED BAR BASE

800ml water 4 tea bags Dilmah Moroccan Mint

Green Tea 4 cups kale, washed, picked and stalks removed 3 cups green grapes 2 bananas 2 cups Aroha still apple and pear juice Ice Mint leaves, picked

100g Couverture, melted 100g avocado, mashed and passed through a fine sieve Chilli oil, few drops

Seed Bar Base 150g honey 100g cocoa butter Vanilla essence 100g sesame seeds 100g sunflower seeds 70g pumpkin seeds 30g sliced almonds 70g dried apricots, diced 70g raisins 30g pistachio nuts, chopped 30g dried cranberries 100g coconut thread 1. Bring the water to a boil, add tea bags and brew for 2 minutes.

Remove tea bags and chill. 2. Purée all remaining ingredients in Bamix to a smooth purée.

Pass purée through a sieve and chill. 3. Fill glasses with ice to chill. 4. Fill cocktail shaker 1/3 with ice. Pour equal quantities of chilled tea and kale purée into the cocktail shaker. Shake to mix. 5. Discard ice from the glasses. Fill 3/4 glasses with fresh ice. 6. Pour mixed mocktail into glasses and garnish with mint leaves.

1. Whip the melted Couverture through the sieved avocado with a little chilli oil to taste. 2. Pipe quiffs of the whip onto the seed bar base. 3. Garnish with edible flowers.

1. Melt honey and cocoa butter together over a low heat. Add vanilla essence to honey mixture. 2. Mix all remaining ingredients together. 3. Fold honey mixture through seed mix combining well. 4. Press into slice tray to ½ cm thick, roll over the top with a rolling pin to compress well and give a clean finish. Cut into disc with round cutter.

THE CLEAN FLAVOUR OF THE MOROCCAN MINT MATCHES PERFECTLY WITH THE RAW BIRDSEED DISC AND THE EARTHINESS OF THE CHOCOLATE AND AVOCADO WHIP.

LEMON VERBENA KUNG FU KICK

Serves 4

600ml Dilmah Exceptional Natural

Lemon Verbena infusion, brewed and chilled 4oz Jigger of Taizi Spirit 2oz Jigger of Yuzu Syrup 1oz Jigger of Yuzu Juice 12 Lemon Verbena Ice Cubes Ice 1. Fill martini glasses with ice to chill glasses. 2. Half fill cocktail shaker with ice. Add Taizi, yuzu syrup, yuzu

Juice and brewed tea to the cocktail shaker. 3. Discard ice from glasses. Put three Lemon Verbena cubes into each glass. 4. Pour prepared cocktail over ice and serve.

YUZU TARTLETS

THE CITRUS NOTES OF THE LEMON VERBENA INFUSION ARE ENHANCED WITH THE CLEAN TAIZI SPIRIT TASTE WHICH MATCHES THE CRISP AND SHARPNESS OF THE YUZU TARTLET.

Yuzu Syrup 3 yuzus, stalks removed 4 cups sugar 4 cups water

Yuzu Lace 1 portion confit yuzu from yuzu syrup

Meringue Points 100g caster sugar 100g egg whites

Yuzu Cream

3 yuzus, zest 200ml yuzu juice 125ml water 340g sugar 40g cornstarch 70g butter 5 egg yolks 80ml yuzu juice

To Assemble 4 small sweet pastry tartlet shells baked blind 200g yuzu cream Yuzu lace Meringue points 1. Mix sugar and water together in a saucepan. Add yuzu to the mix. Weigh yuzu down with a smaller pot so they are covered in the mixture. 2. Place the pot on heat and bring to a boil. When it reaches boiling point, reduce heat and simmer for 1 hour, stirring occasionally. 3. Allow yuzu to cool into the syrup.

1. Freeze confit yuzu overnight whole. 2. Preheat oven to 50˚C. 3. Line baking tray with baking paper. Zest frozen yuzu onto baking paper. 4. Put into oven overnight until dry and crisp.

1. Preheat oven to 120˚C. 2. Whisk egg whites and sugar together until stiff. Pipe into points. 3. Turn oven down to 50˚C and allow to dry overnight.

1. Place the zest with the first measure of yuzu juice, water, sugar and cornstarch in a pot and bring to a boil stirring constantly.

Boil until the mixture looks like the mud pools at Rotorua. 2. Take off the heat, add the butter and egg yolks with the extra 80ml of yuzu juice and bring back to a boil. 3. Spread on a tray to cool .

1. Fill the blind baked tartlet cases with cold yuzu cream. 2. Garnish with meringue points and yuzu lace.

DILMAH CEYLON YOUNG HYSON GREEN TEA FERMENTED LEAF SALAD

THE VERSATILITY OF THE YOUNG HYSON GREEN TEA IS PERFECT TO CARRY THE FLAVOURS OF THIS BURMESE INSPIRED DISH.

½ cup Dilmah Ceylon Young Hyson

Green Tea Juice of 1 lemon 1 green chilli, chopped 1 tbsp finely chopped fresh New

Zealand garlic 1 tbsp finely chopped fresh ginger 1 tbsp finely chopped fresh galangal 1 tbsp sesame oil 3 tbsp peanut oil Pea shoots Shredded iceberg lettuce Roasted Dilmah Ceylon Young Hyson

Green Tea and garlic peanuts, chopped Salt Fried shallots

Roasted Dilmah Ceylon Young Hyson Green Tea and Garlic Peanuts

1l brewed Dilmah Ceylon Young

Hyson Green Tea 2 cups raw peanuts, skin on 2 cloves garlic, chopped Peanut Oil Salt 1. Sort through tea leaves and pick out any twigs. Steep in 80˚C hot water for 10 minutes. Drain and rinse. Soak leaves in cold water for 1 hour, then drain and rinse again. Squeeze out any excess liquid. 2. Add lemon juice, garlic, green chilli, ginger, galangal and a generous pinch of salt along with sesame oil and peanut oil. 3. Chop until you have a consistency of a coarse pesto. Store in an airtight glass container at room temperature out of direct sunlight for 2 days. Once fermented store in refrigerator. 4. Lay shredded iceberg in an Asian spoon. Top with fermented tea salad. Drizzle with a little sesame oil and peanut oil. Season with a pinch of salt. Garnish with fried shallots and pea shoots.

1. Mix chopped garlic with peanuts in a glass bowl. 2. Pour the freshly brewed hot Dilmah Ceylon Young Hyson

Green Tea over it. Cover with cling wrap and allow to soak overnight at room temperature. 3. The next day preheat oven to 150˚C. 4. Drain peanuts well and toss through a little peanut oil. 5. Roast until golden brown and then season with salt whilst still hot. 6. Allow to cool and then chop.

DILMAH t-SERIES BLUEBERRY AND POMEGRANATE CLOUD

1 recipe portion Dilmah Blueberry and Pomegranate Tea Shortbread Biscuits 1 recipe portion Dilmah Blueberry and Pomegranate Tea Marshmallow Freeze Dried Blueberries for garnish White Chocolate wrap for garnish Dilmah Blueberry and Pomegranate Tea Brittle for garnish 120g Pomegranate Paste

Dilmah Blueberry and Pomegranate Shortbread Biscuit 65g caster sugar 100g butter 130g flour 1g Dilmah t-Series Blueberry and

Pomegranate Tea

Dilmah Blueberry and Pomegranate Marshmallow 4 gelatine leaves 120ml brewed Dilmah t-Series

Blueberry and Pomegranate Tea 150g caster sugar 60g liquid glucose 60ml brewed Dilmah t-Series

Blueberry and Pomegranate Tea Pinch of salt Pink food colouring 50/50 mix of cornflour and icing sugar with tea ground in spice mill

Dilmah Blueberry and Pomegranate Brittle 80g caster sugar 35ml water 60g liquid glucose 15g Dilmah t-Series Blueberry and

Pomegranate Tea Pinch of salt 5g butter Pinch of baking soda Pink food colouring

To Assemble 1. Preheat oven to 180˚C. 2. Cream sugar and butter together. Mix in dry ingredients, until just combined. 3. Roll out to 4mm. Cut into discs and transfer to lined baking tray. 4. Bake until golden brown and crisp.

1. Soak the gelatine in cold water. 2. Squeeze out excess water from gelatine and place into a mixing bowl. Pour in 120ml of hot tea and add 30g of liquid glucose. 3. Put the sugar, the other 30g of liquid glucose and 60ml of brewed tea into a pot and bring to a boil. 4. Turn on the mixer on high with the gelatine mix. 5. Cook the sugar solution to 118˚C. Then carefully pour in the gelatine mixture and colour as desired. 6. Continue to whisk until thick and cool (approx. 5 minutes). 7. Spread evenly onto a slice tin dusted with cornflour.

1. Combine sugar and water in a pot and bring to a boil while stirring. 2. Add the glucose and continue cooking until 115˚C. 3. Add the tea and food colouring and cook to 155˚C, stirring constantly. 4. Remove from the heat, add pinch of salt, butter and lastly baking soda. 5. Stir well, pour onto lightly oiled tray and spread thinly with a pallet knife.

1. Layer up starting with the shortbread biscuit. 2. Then a layer of pomegranate paste. 3. A layer of marshmallow. 4. Wrap with a white chocolate band. 5. Garnish with crushed freeze dried blueberries and a spike of brittle.

Euro Bar & Restaurant (Silver Winner)

Euro is a melting pot of attitudes and philosophies that have been carefully blended to create a unique dining experience, masterminded by the celebrated chef Simon Gault. Represented by Katy Brown & Benjamin Mardle.

SENCHA REFRESHER

COLD BREWED SENCHA WITH LEMONGRASS AND PEPPERMINT SODA WITH VERBENA CUCUMBER SORBET

Cold Brew Tea Soda 1l spring water at room temperature 5 tsp Dilmah Sencha with

Lemongrass and Peppermint

Verbena Syrup 1 teabag Dilmah Exceptional Natural

Lemon Verbena ½ cup boiling water ½ cup caster sugar

Cucumber Juice 225g strained cucumber purée 2 tsp yuzu juice 2 flakes Murray River salt

Verbena and Cucumber Sorbet

To Serve 1. Add tea to water and allow to brew in the fridge for 10 hours. 2. Strain tea and pour into a soda Siphon. Charge the Siphon with

CO2 gas and keep cold.

1. Make a strong infusion by steeping teabag in water for 5 minutes. 2. Add sugar and stir to dissolve. Allow to cool.

1. Stir to dissolve.

1. Add syrup to juice and mix. 2. Pour into cryonitro bowl and pour in a good amount of liquid nitrogen to start as you begin to cool the cucumber liquid while gently whisking at first then more and more vigorously as it starts to thicken. 3. Freeze.

1. Place a scoop of sorbet into a champagne glass and top up with

Sencha soda.

SENCHA WITH LEMONGRASS AND PEPPERMINT’ TOASTED TUNA SANDWICH

WITH ‘NATURAL LEMON VERBENA’ CUCUMBER & PICKLED GINGER

Metil Base 100ml water 3g metil (texturas)

Puffed rice 1/4 cup red rice 1 cup water Canola oil

Master Tea Brewed for the Bread Mix 350ml mineral water 80°C 5 tbsp Dilmah Sencha Lemongrass and Peppermint Tea

Tea Mix 1: 100ml Dilmah Sencha Lemongrass and Peppermint Tea (from the

Master Tea Brew) 15g sugar 15g trisol 40g metil base (refer recipe above) 0.8g Xantana (texturas) 0.5g salt

Tea Mix 2: 200ml Dilmah t-Series Sencha

Lemongrass and Peppermint tea (from the Master Tea Brew) 15g dehydrated egg white powder 1. With a stick blender, blend the metil powder into the water. 2. Blend till all dissolves and then place in the fridge for at least 4 hours.

1. Bring water to the boil and simmer till the rice is well cooked. It should crack open and be starchy. 2. Drain any excess liquid off and place on a clean cloth on a tray and leave to dry completely in a warm dry place, (on top of the oven works well, or in a dehydrator). 3. Once completely dry (this will take about 24 hours) heat a pot of canola oil to 240°C. 4. Place the dried rice into the hot oil. You need to have a sieve ready to scoop it out, as it will only take about 5 seconds to cook.

Remove instantly, and place on a paper towel. 5. Store in an airtight container once cold.

1. Add the tea leaves to the 80°C water and leave to brew for 3 minutes. 2. Place brewed tea in a blender and blend for 2 minutes. Pour through a fine sieve. You should have 300ml strong tea. 3. Divide the tea into 2 lots, 100ml and 200ml.

1. Place all ingredients into a bowl together and stir. 2. Set aside for a minute.

1. Place the tea and egg white powder into mixer bowl. 2. Whip for 2 minutes till soft peaks form.

Disappearing Sencha Lemongrass and Peppermint with Puffed Red Rice Bread

Lemon Verbena Cucumbers 125ml mineral water 2 Dilmah Exceptional Natural Lemon

Verbena luxury bags 1 ½ tsp sushi vinegar 1 ½ tsp sugar 1 sheet gelatine ½ telegraph cucumber, sliced and cut into 1cm flat squares

Dilmah Sencha Lemongrass and Peppermint Seared Tuna 200g yellow fin tuna, cut into a long 3cm wide strip 1 tbsp ground Dilmah Sencha

Lemongrass and Peppermint Tea 1 Dilmah Exceptional Natural Lemon

Verbena leaf bags 1 tsp freeze-dried soy sauce flakes 1 tsp freeze-dried yuzu flakes Flaky salt 1. Arrange cucumbers squares into a rectangle 1 litre container, in a grid formation. Soak the sheet of gelatine in cold water to soften. 2. Place water into a pot and bring to a boil. Remove from heat and add the tea bags, sushi vinegar and sugar. Leave to brew for 4 minutes, then remove tea bags. 3. Squeeze the water out of the sheet of gelatine and add to the warm tea mixture. Stir till well dissolved and gently pour over the cucumber arrangement, to only just cover. Make sure you don’t add too much liquid jelly as you will mess up the cucumber arrangement if they float. 4. Place in the fridge for at least 2 hours to set. 5. Gently turn cucumber jelly out of container, onto a board and cut into squares a little bigger than the size of the bread. 6. Place each sheet onto individual baking paper sheets. Place in fridge till needed.

1. On a tray mix together the ground tea, soy sauce flakes and yuzu flakes. Sprinkle the loin of tuna with the flaky salt. Heat a large pan with a little canola oil. 2. Once hot, place tuna into pan and sear for around 20 seconds on each edge, or until lightly browned and caramelised. 3. Remove seared tuna from pan and roll in the tea, soy and yuzu powder. Place it onto a large sheet of cling film and wrap tightly. Chill immediately till cold, at least an hour. 4. Cut into ½cm thick slices.

1. Add the Tea Mix 1 to the whipped egg white mix. Whip for a further 10 minutes on high till it forms a firm cloud of fluff. 2. Mix puffed red rice gently through whipped mix and scoop into a piping bag. 3. Cut a 1cm hole at the tip of the piping bag and pipe into a wet 3cm square cutter, onto silicon dehydrator sheets. 4. Lift cutter off the tray and dip into water, then pipe the next square. Place full dehydrator trays into a dehydrator. Dehydrate at 50°C for at least 12 hours. Gently remove squares from trays and store in an airtight container. They are very fragile. 5. Place “bread” onto a medium hot, flat toasted sandwich press or pan and cook till starting to colour. This doesn’t take long, usually only 15-20 seconds. Turn press off and quickly flip each piece of bread. 6. Remove from pan onto a board and assemble sandwich. These need to be made as near to the time you require them as possible as they will disintegrate.

Pickled Ginger Mayonnaise 1 Dilmah Exceptional Natural Lemon

Verbena leaf bag 4 tbsp pickled ginger juice 25g pickled ginger ½ tbsp Japanese mustard 1 tbsp sushi vinegar 1 tbsp light soy sauce 3 egg yolks 500ml canola oil 1 tbsp yuzu juice 1. Place pickled ginger, juice, mustard, vinegar, soy and yolks into food processor. Blend for 1 minute till light and airy. 2. Very slowly add the oil, little by little to the yolk mix. As you add more you can speed up a little. 3. Once all the oil has been added, pour in the yuzu juice and check the seasoning. 4. This will need to be chilled for about an hour to infuse with the flavours fully.

1. Toast the outside edge of each of the ‘bread’ slices, only for a few seconds. They will colour very quickly. 2. Spread one piece with the pickled ginger mayonnaise and place the cucumber jelly sheet on the other piece. 3. Place a slice of the seared tuna on top of the mayonnaise and turn onto the jelly piece. Serve. 4. These are extremely delicate so take care.

Assembly

ICED GREEN TEA WITH JASMINE PETALS AND CHAMOMILE FLOWERS

WITH PERSIMMON AND CARDAMOM PEARLS

Chamomile Ice Cubes 500ml boiling water 2 tsp Dilmah Pure Chamomile

Flowers Extra Chamomile flowers for garnish

Iced Tea 4 Dilmah Green Tea with Jasmine

Petals tea bags 880 ml spring water, at room temperature J. Friend Blue Borage honey dissolved in a little hot water

Persimmon Pearls 1kg persimmons 1 cardamom pod 150ml apple juice Algin

Build the Drink 1. Infuse 2 teaspoons of chamomile flowers with boiling water for 2 minutes for a mild infusion. 2. Allow to cool. 3. Place a few flowers in each compartment of an ice cube tray. 4. Pour over infusion and freeze.

1. Add tea to water and allow to brew in the fridge for 10 hours. 2. Strain.

1. Purée persimmons and cardamom and strain through a fine sieve. 2. Add 3.2g of Algin per 500ml liquid and blend to dissolve and combine. 3. Pour into a piping bag and leave to hang in fridge for 2 hours to allow any air to dissipate. 4. Make Calcic bath by dissolving 6.4g of Calcic in 1 litre of cold water. 5. Cut off the tip of the piping bag and dribble the purée into the

Calcic bath. The drops will form small beads. 6. Once set, remove them from the bath to avoid hardening.

1. Place ice cubes in a stem-less wine glass. 2. Pour 100ml cold brewed tea over the ice cubes. 3. Add ½ tsp of honey syrup and stir. 4. Garnish with persimmon pearls.

IBÉRICO, CHICKEN & HAZELNUT TERRINE

TOPPED WITH PEAR & MUSTARD RELISH

Terrine 150g ibérico, thinly sliced 250g quality pork sausage meat 50g hazelnuts, roasted and crushed 1 tbsp chopped thyme leaves Zest of half an orange Salt and pepper 1 small chicken breast, sliced into 1cm strips

Pear and Mustard Relish 3 medium green (packham) pears 3 tbsp calvados 5 tbsp cider vinegar 3 tbsp caster sugar 1 ½ tbsp wholegrain mustard ¼ orange zest, julienne ½ cup Ponthier pear purée Pinch salt 1. Line triangular terrine mould with ibérico slices, only slightly overlapping, making sure you have enough over hang to wrap the top once filled. 2. Mix together the pork sausage meat, crushed hazelnuts, thyme, orange and seasoning. 3. Press some pork mix up the side of the prepared ibérico mould, and repeat up the other side. 4. This is to create a cavity for the chicken strips to be placed. 5. Season the chicken strips and lay them in a single layer along the length of the terrine. Fill to the top with the rest of the pork filling and press in firmly. 6. Interweave the overhanging ibérico, over the top of the pork meat. Trim any untidy edges. 7. Seal and vacuum pack, and cook in a preheated steam oven at 85°C for 22 minutes, or until firm and juices run clear inside vacuum bag. 8. Chill till cold. 9. Slice and serve topped with pear and mustard relish.

EARL GREY, GRAND MARNIER AND THYME HONEY AFTERNOON REVIVER

Earl Grey Ice Cubes 500ml spring water 2 Dilmah The Original Earl Grey tea bags

Earl Grey Iced Tea 880ml spring water, at 100˚C 4 Dilmah The Original Earl Grey tea bags

4 tsp J. Friend Wild Thyme Honey 2 tsp orange marmalade 120ml Grand Marnier Earl Grey ice cubes Earl Grey iced tea 1. Brew tea for 5 minutes and allow to cool. 2. Pour into ice cube trays and freeze.

1. Steep tea bags for 5 minutes for a strong brew and allow to cool, and then chill.

1. In a Boston shaker, dissolve honey and marmalade with Grand

Marnier. 2. Add ice cubes and the Earl Grey iced tea. 3. Stir to combine. 4. Strain into a martini glass and garnish with a twist of orange peel.

SAGE GOAT’S FETA AND BLACKBERRY RED ONION JAM TARTLET

Sage Goat’s Cheese 250g marinated goat’s feta 1 ½ tbsp finely chopped sage leaves

Blackberry Red Onion Jam 200g red onion, thinly sliced lengthwise 300g blackberries, frozen 2 juniper berries, crushed and ground ½ cup caster sugar ½ cup white wine vinegar ½ cup white wine

Pastry Tart Cases Spring roll pastry Egg wash 1. Mix together to a paste and set aside. Serve at room temperature.

1. Place all the ingredients in a sauce pan and gently simmer to reduce. 2. Reduce till you have about 1/3 of the original liquid and it has turned slightly syrupy. Chill till needed.

1. Brush spring roll pastry with egg wash, place another pastry round and cook in a mini muffin tin at 180°C for about 78 minutes or until crisp and golden.

Assembly 1. Fill the cooked tart case with the feta mix. Ensure the feta mix is at room temperature. 2. Press in at the centre to create a small dip. 3. Fill with warmed blackberry onion jam. 4. Serve.

CHAI TEA & ALMOND COMFORTER

SPICED STICKY DATE DANISH WITH VANILLA CUSTARD

400ml almond milk 400ml spring water, at 100˚C 4 Dilmah Exceptional Spice Chai tea bags 8 tsp Manuka honey 2 pcs orange peel 1. Warm the milk. 2. Steep the tea with two pieces of orange peel for 5 minutes for a very strong brew. 3. Dissolve honey in the brew. 4. Remove the teabags and orange peel. 5. Combine the tea and milk. 6. Serve in a comforting mug or a handleless cup.

Danish Pastry 125g ‘00’ flour, plus extra for dusting 125g plain flour 25g caster sugar 11g fresh yeast 75ml milk ½ large egg, beaten Extra beaten egg to glaze 125g butter, not fridge cold but not soft, cut into 8 even slices

Spiced Sticky Date 500g dried pitted dates 100ml water 250g brown sugar 50g butter 50ml cream ½ tsp ground ginger

Vanilla Bean Custard 1 cup milk ½ cup cream 3 egg yolks 2 tbsp sugar 2 tsp cornflour ½ vanilla bean, scraped 1. Place all dry ingredients in a bowl. Make a well in the centre. 2. Whisk together the yeast, egg and milk in a separate bowl. 3. Pour into the well and mix to form a sticky dough. 4. Turn dough out onto a clean bench and knead for 10 minutes till it’s elastic and smooth. Place into a bowl and wrap in cling film. Leave in a warm place to double in size. 5. Once proofed, roll out on a floured bench, lay the cold butter over 2/3 of the pastry. 6. Fold the 1/3 pastry that doesn’t have the butter on top. 7. Rest in the fridge for 15 minutes, roll out again. Repeat the fold process to completely encase the butter in pastry. Repeat this step 3 times, resting 15 minutes in the fridge each time.

1. Place all the ingredients into a saucepan and bring to a boil. 2. Once boiling, reduce heat and gently simmer till liquid reduces by half and becomes sticky and tacky. 3. Remove from heat and set aside to cool a little. 4. When just warm, mash to break up the dates. 5. Chill till cold and set.

1. Bring milk and cream to a boil. Remove from heat and pour into the creamed yolk mixture. 2. Pour back into saucepan and gently cook to thicken. 3. Remove from heat and set aside to cool.

DILMAH YATA WATTE SINGLE REGION CEYLON TEA

1 litre of freshly boiled spring water 1. Spoon out tea into a pot. Add one extra teaspoon of tea for the pot. 2. Pour the freshly boiled water over the tea. 3. Stir well and brew for 3-5 minutes. (5 minutes will give you a very strong cup of tea) 4. Strain and serve as you wish.

Pairing Notes: The flavours of the tea are reminiscent of fine Islay whiskey: peat and malt. Yata Watte is an earthy brew strongly influenced by its low elevation with dried herb and spice aromas and perhaps some subtle floral notes. It is a robust tea to meditate over that will leave the drinker filled with vigour. When paired with pumpkin bread the tannins in tea are softened making it pleasant in your mouth.

PUMPKIN BREAD

WITH PEDRO XIMENEZ PRUNES AND MEYER TASTY GOUDA

Pumpkin Bread 1¼ cups flour 1 tsp salt ½ tsp ground nutmeg ½ tsp ground cinnamon ½ tsp ground ginger 1 ½ cups sugar ½ cup roasted and crushed pumpkin seeds 1 tsp baking soda 1/3 cup water ½ cup oil 1 cup cooked pumpkin 2 eggs

Pedro Ximenez Prunes 1/2 cup sugar 1 cup prune juice 3 star anises 100ml Pedro Ximenez Sherry 300g pitted prunes, chopped

Pedro Ximenez and Pumpkin Seed Jelly 300ml prune syrup (from above) 2g agar-agar 1g gellan 2 tbsp crushed, toasted pumpkin seeds

Assembly 1. Preheat oven to 180°C. Grease and flour the loaf tins before making the mix. (The quantity given in the recipe will make 2 loaves.) 2. To cook the pumpkin, roast with the skin on. 3. Place it on the tray skin side up. Cook till very soft. 4. Scoop out cooked pumpkin and mash while still warm. Leave to cool. 5. Place all dry ingredients in a bowl and make a well in the centre. 6. Mix together all the wet ingredients and pour into the well.

Gently mix to make a batter and pour into lined loaf tins.

1. Bring sugar, prune juice and star anise to a boil. Remove from heat. 2. Add the Pedro Ximenez and pour over the chopped prunes.

Leave to macerate for at least 2 hours. 3. After macerating to infuse with the flavour, pour through a sieve and set the prunes aside for later. 4. Measure 300ml of the liquid and set aside for the jelly. 5. Return the rest of the liquid back into the prunes.

1. Bring prune syrup, agar-agar and gellan to a boil, whisking while heating. Boil for 1 minute. 2. Remove from the heat and pour onto a plastic tray, which has been sprayed with baking spray. 3. Sprinkle with the crushed pumpkin seeds and leave to set.

Chill till cold, then cut.

1. Cut 3 slices of pumpkin loaf of ½cm thickness. Square off the edges. 2. Spread one slice with the prune mixture, place another slice of pumpkin loaf on top, cover with some of the prune syrup. 3. Place a ½cm thick slice of Gouda on top and layer again with the remaining slice of pumpkin bread. 4. Layer a sheet of the jelly on the top and bottom. 5. This can be made as a large stack and cut to portion. Once portioned, serve at room temperature.

ROMANCE – A LYCHEE, ROSE AND ALMOND TEA LIQUEUR

LYCHEE WITH ROSE AND ALMOND BITTER CHOCOLATE BAR

100ml Blue Duck Vodka 1 tsp Dilmah Lychee with Rose and

Almond Tea 100ml boiling water 50ml caster sugar

Lychee with Rose and Almond Marshmallow 4.5g silver leaf gelatine 50ml hot water (from jug) 1 tbsp Dilmah Lychee with Rose and

Almond, loose leaf tea 20g egg whites 115g caster sugar 30ml water 20g liquid glucose

Lychee Jelly 250g Ponthier lychee purée 5g pectin and 25g caster sugar mixed together 200g caster sugar 67.5g glucose 3 g tartaric acid 1. Infuse tea in the vodka for 10 hours. 2. Add the sugar to water, stir to dissolve and allow to cool. 3. Strain the vodka and add to the sugar syrup. 4. Serve in a warmed brandy balloon.

1. Soak the leaf gelatine in cold water till softened. 2. Brew the tea leaves in 50ml of hot water for 5 minutes. 3. Squeeze the water out of gelatine and add to the brewing tea.

Stir to dissolve and strain. 4. Place the egg whites into a bowl and start mixing on a low speed. 5. Place the sugar and 30ml water in a saucepan and stir to mix.

Bring to a boil. Continue boiling till the syrup reaches 121°C. 6. Remove from the heat and gently pour over the egg whites, while continuing to whisk. Once it is all incorporated, whisk for a further 34 minutes. 7. Lastly add the gelatine and tea mixture and whisk for a further 34 minutes until cool. 8. Spread evenly, about ½ cm in thickness, into a lightly greased tray and chill till set. 9. Once set cut into desired shape.

1. Warm purée in a saucepan to about 40°C, sprinkle in sugar and pectin mixture stirring vigorously. 2. Bring to a boil and boil for 23 minutes. 3. Fold in 200g caster sugar slowly without letting it stop boiling. 4. Warm glucose in microwave and add to mixture. Cook to 106°C and turn off the heat and stir in tartaric acid quickly. 5. Pour immediately into a gastro tray lined with paper and greased. Leave to set on bench. Cut into desired shape once set.

Almond Sable 100g butter (cold) 100g sugar 250g plain flour 15g ground almonds 1/4 tsp almond extract 1 egg

Dilmah Lychee with Rose and Almond Tea Syrup 1 cup mineral water 3 tsp Dilmah Lychee with Rose and

Almond, loose leaf tea 1 cup sugar 1 tbsp liquid glucose Juice of 1 lemon 1. Place the flour in a large bowl. Grate the butter into the flour and gently rub the butter into flour to form crumbs. 2. Add the ground almond and mix to combine. Make a well in the centre of the bowl. 3. Mix together the sugar, almond extract and egg. Pour into the well in the centre. Gently mix together to combine. 4. Remove dough from the bowl and wrap in cling film in the fridge. Rest for at least 30 minutes. 5. Remove from fridge and roll out to 3mm thickness on a floured bench. 6. Cut into desired shape and arrange on a lined baking sheet.

Place back in the fridge and rest for 15 minutes. 7. Cook at 180°C for around 8 minutes or until golden. 8. Once cooked the edges may need to be trimmed as they slightly spread during the cooking process.

1. Bring the mineral water to a boil, remove from the heat and add the tea leaves. 2. Infuse the tea for 5 minutes. Strain the liquid off, and add the sugar and glucose. 3. Place back on the heat and gently boil and reduce till the syrup reaches 110°C. 4. Remove from heat and add the juice of 1 lemon. Set aside to cool completely. 5. Assemble.

Next Article

Netherlands

NATURAL LEMON VERBENA ICED TEA MOCKTAIL

SCAMPI TARTAR

DILMAH UDA WATTE SINGLE REGION CEYLON TEA

MANDARIN DUCK LIVER PARFAIT

A FULL HOBBIT BREW

MARZIPAN CHESTNUT TRUFFLE

GREEN TEA MOROCCAN MINT MARTEANI

CINNAMON SHORTBREAD

ROSE AND FRENCH VANILLA BLACK ANGUS SHORT RIB

SUPREME CEYLON CHOCOLATE TORTELLINI WITH APRICOT GEL PEARLS

Mudbrick Vineyard (Gold Winner)

MENU

GREEN TEA AND JASMINE SPIDER WITH CORIANDER

ALICE’S EDIBLE MUSHROOMS

RAN WATTE

EGG AND CRESS SALAD

EARL GREY TEA INFUSED “DARK & STORMY”

SPICY JERK CHICKEN

LEG OF LAMB & PLUM PUDDING

CHAI TEA WITH GANACHE POCKET WATCH STIRRER

TWICE LAYERED ALMOND CHERRY CAKE

MAD HATTERS HATS

LEMON VERBENA OYSTER ESCABECHE

AFTER DINNER MINTS

J Ballantyne & Co Ltd (Gold Winner)

MENU

MOMOFUKU DUCK STEAMED BUN

RAN WATTE SINGLE REGION CEYLON TEA

CANTERBURY BACON AND EGG PIE WITH TAMARILLO SAUCE

DILMAH GREEN TEA MOROCCAN MINT BOOST

CHOCOLATE AND AVOCADO WHIP SERVED ON A SEED BAR BASE

LEMON VERBENA KUNG FU KICK

YUZU TARTLETS

DILMAH t-SERIES BLUEBERRY AND POMEGRANATE CLOUD

Euro Bar & Restaurant (Silver Winner)

MENU

SENCHA REFRESHER

IBÉRICO, CHICKEN & HAZELNUT TERRINE

EARL GREY, GRAND MARNIER AND THYME HONEY AFTERNOON REVIVER

SAGE GOAT’S FETA AND BLACKBERRY RED ONION JAM TARTLET

CHAI TEA & ALMOND COMFORTER

SPICED STICKY DATE DANISH WITH VANILLA CUSTARD

DILMAH YATA WATTE SINGLE REGION CEYLON TEA

PUMPKIN BREAD

ROMANCE – A LYCHEE, ROSE AND ALMOND TEA LIQUEUR

LYCHEE WITH ROSE AND ALMOND BITTER CHOCOLATE BAR

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This article is from:

Real High Tea 2014 Recipe Book Volume 2