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Dilmah Lapsang Souchong Tea Smoked Seer Pavé on Marinated Avocado and Spicy Berry Tea Vinaigrette

Ingredients

• 6 slices Dilmah t-Series Lapsang Souchong

Smoked Seer (refer recipe) • 4g Fresh Chives • 4 boats Avocado • 4 slices Sun dried tomato • 4 tablespoons Spicy Berry Vinaigrette (refer recipe) • 1 teaspoon Mayonnaise • Edible flowers and chives for garnish

Method of Preparation

• Chop 2 slices of smoked seer and mix in the chives and mayonnaise. • Keep ¼ of the chopped smoked seer on each slice of seer and fold like a bundle. • Marinate avocado with lime juice, salt and olive oil. • Pour the berry vinaigrette on avocado. • Place the seer pavé on avocado and sun dried tomato.

Smoked Seer

Ingredients

• 125ml Dilmah t-Series Lapsang Souchong

Brewed Tea • 5g Fresh Dilmah t-Series Lapsang Souchong

Tea • 200g Seer • 1 teaspoon Lime juice • Pinch of Crushed Pepper • Pinch of Paprika

Method of Preparation

• Marinate the seer in the tea . • Mix all the ingredients and season the seer overnight. • Smoke the fish. Add brewed tea to smoke the fish.

Spicy Berry Tea Vinaigrette

Ingredients

• 10g Dilmah Naturally Spicy Berry • 100ml Fresh Boiled Water • 10g Sugar • 1 teaspoon White Vinegar • 50ml Corn Oil • Salt & Pepper to taste

Method of Preparation

• Brew the tea in hot water for 4 minutes and strain. Allow to cool. • Add all ingredients and prepare the vinaigrette.

Prawn in Dilmah Zesty Lemon Tea Aspic Topped with Basil and Fresh Green Tea Leaves Jelly

Ingredients

• 4 Marinated Prawns • 4 teaspoons Diced Mango • 3g Chives • 200ml Spicy Lemon Tea Aspic (refer recipe) • 60ml Basil & fresh green tea leaves jelly (refer recipe) • Cocktail glass for presentation

Method of Preparation

• Dice the prawns and marinate in the lemon tea mixture. • Pour the lemon tea aspic into a cocktail glass and add the diced prawns, mango and chives.

Allow to set. • Pour the Basil and tea jelly on top and allow to set. • Garnish with whole prawn, dried lemon spiral and fresh tea leaves.

Tangy Lemon Tea Aspic

Ingredients

• 10g Dilmah Naturally Tangy Lemon Tea • 200ml Boiling Water • 2 teaspoons Sugar • Pinch of Salt • 5g Gelatine Powder

Method of Preparation:

• Brew the tea for 4 minutes and strain. • Mix in the sugar, salt and gelatine powder. • Mix well until the gelatine has dissolved. Allow to cool.

Basil Tea Jelly

Ingredients

• 10g Basil leaves • 5g Fresh Tea Leaves • 60ml Fresh Cream • 2g Gelatine • Pinch of Salt • 4g Sugar

Method of Preparation

• Blend the basil leaves and tea leaves with cream in a blender. Strain the mixture. • Add the gelatine, salt and sugar. Mix well.

Tea Spiced Crispy Baby Lobster on Tangy Tomato and Dilmah Cinnamon Tea Jam

Ingredients

• 2 Baby Lobsters (40gms each) • 3g Tea Spice Mixture (refer recipe) • 10g Corn Flour • 1 Egg • 40g Tomato Marmalade • 1 teaspoon Fresh Butter • 5g Diced Onions • 10g Bell Pepper • 3 cloves Garlic • Salt to taste

Method of Preparation

• Season the baby lobster with egg and corn flour and deep fry. • Melt the butter in a pan and sauté the onions, garlic, bell pepper and tea spice mixture and season. • Add the lobster and toss.

Tea Spice Mixture

Ingredients

• 5g Dilmah Cinnamon Tea • 2g Dilmah Ginger and Honey Tea • 2g Szechuan Pepper Powder

Method of Preparation

• Mix all the ingredients.

Cinnamon Tea Jam

Ingredients

• 5g Dilmah Cinnamon Tea • 60g Fresh Tomato • 50g Sugar • 3ml Vinegar • 50ml Water • Pinch of Chilli Powder

Method of Preparation

• Brew the tea in water and strain. • Mix all ingredients and slow cook to a thick consistency.

Earl Grey Tea, Tomato & Prawn Shooter

Ingredients

• 3 large ripe tomatoes • ⅓ cup minced onion • 4 cloves garlic coarsely chopped • 2 teaspoons of Dilmah Earl Grey Tea, soaked in half a cup of chilled water • ¼ cup Tequila • 1 teaspoon pickle chillies steamed & coarsely chopped • ⅓ cup minced cilantro • 8 medium prawns poached in tea and cut in pieces and frozen in Tequila

Method of Preparation

• Position the tomatoes under a salamander for about 20 minutes. Turn them once until well blackened and soft. • Cool the tomatoes but do not peel and chop coarsely. • Combine the tomatoes and their juices, onions, garlic, tequila, Earl Grey tea, lime juice, pickled chillies and salt and pepper. • The salsa can be prepared to this point 1 day ahead and refrigerated. • Stir with the prawns and cilantro before serving.

Lobster and Asparagus Tartare with Dilmah Earl Grey Tea Smoked King Prawns and White Snapper Sushi, Dilmah Strawberry Tea and Lime Vinaigrette, Wasabi Coulis

Ingredients

• 30g Dilmah Earl Grey Tea • 30g Dilmah Strawberry Tea • 150g Lobster • 8 King prawns • 150g White snapper • 60ml Extra virgin olive oil • 10g Wasabi • 60g Lime • 80ml Strawberry puree • 2 sheets Yakinoori • 60g Pickled radish • 100g Japanese cucumber • 75ml Sour cream • 120g Pumpernickel bread • 120g Japanese sushi rice • 15ml Rice vinegar (mitsuka) • 20g Onion • Seasoning • Garnish

Method of Preparation

• Smoke the king prawns with Dilmah Earl

Grey Tea, olive oil and seasoning. • Cook the Japanese rice with vinegar, seasoning and make the sushi with white snapper, pickled radish, yakinoori and vegetables. • Make the lobster asparagus tartare using poached lobster cubes, capers, dill, onion, sour cream and seasoning. • Arrange the tartare quenelle on a thin slice of toasted pumpernickel and the sushi on the pickled vegetables along with the smoked king prawns. • Garnish with sweet potato crisp, sprig of dill, chive cream and balsamic reduction. • Dress with wasabi coulis and Dilmah

Strawberry tea and lime dressing.

Dimbula Flush Soaked Quail Eggs Dilmah Vanilla Tea Marbled Eggs Maris Corn and Paprika Gazpacho with Dilmah Ginger & Honey Tea

Ingredients

• 2 tablespoons Dilmah t-Series Dimbula

Seasonal Flush Tea • 15ml dark Soya sauce • 100ml light Soya sauce • 2 cloves • 2 star anis • 1.5l chicken stock • 20 quail eggs

Method of Preparation

• Add all ingredients except for the quail eggs into a pot and simmer for 20 minutes. • Place the eggs in the liquid and cook for a further 10 minutes. • Remove eggs and gently crack eggs but do not peel. • Return eggs into the liquid for 1 hour. • Peel eggs when ready to serve.

Ingredients

• 3 tablespoons of Dilmah Vanilla Tea • 6 eggs • 4 cups of water • 1 teaspoon salt • 1 teaspoon crushed pepper • 1 stick cinnamon • 4 cloves

Method of Preparation

• Hard boil the eggs for 8 minutes and crack the shells slightly. • Boil the water and add all the ingredients including the eggs and cook over a slow fire for 5 minutes. • Keep the contents overnight and then peel off the shell on the eggs. • Serve with salad and spring onions.

Ingredients

• 200ml of Dilmah Ginger & Honey Tea • 200g corn kernels • 1 tablespoon Soya sauce • 100g each of yellow & red paprika (cut into small cubes of 1cm) • 1 tablespoon chopped parsley • 1 tablespoon chopped coriander • Salt and pepper

Method of Preparation

• Add the corn, water and Soya sauce into a bowl and mix until it reaches a chunky mass. • Add the paprika and the balance spices into the mixture and make a smooth paste. • Place the mixture in a fridge to cool. • Serve cold.

Dilmah Jasmine Tea Curd Salmon

Ingredients

• 60g Dilmah Green Tea with Jasmine Petals (powdered) • 1.5kg fresh salmon fillet trimmed nicely • 60g Salt • 80g sugar • 40g chopped Coriander • 40g chopped Dill • Dash of black pepper

Method of Preparation

• Mix all ingredients except for the fish. Coat the fish and leave it overnight. • Slice the fish and serve with the sauce.

Ingredients for Sauce

• 2 tablespoons French mustard • 1 tablespoon lemon juice • 20g chopped dill • 4 tablespoons extra virgin olive oil • Dash of brown sugar

Method of Preparation

• Mix all the ingredients to create the sauce.

Stuffed Mushrooms with Dilmah Sencha Green Tea

Ingredients

• 200ml strong Dilmah Sencha Green Tea • 12 large Mushrooms • 1 small chopped Onion • 20g Butter • 60g chopped Walnuts • 60g chopped Hazelnuts • 60g Bread crumbs • 120g Mozzarella (sliced)

Method of Preparation

• Melt the butter and add in the chopped onion • Chop the mushroom stalks and add into the pan along with the nuts • Finally add the cheese and bread crumbs to create a smooth paste • Fill the mushrooms with the paste • Place the stuffed mushrooms in an oven at 160°C for approximately 12 minutes • Serve with a sour cream sauce

Seared Duck Breast with Dilmah Prince of Kandy Tea Citrus Salsa

Seared Duck Breast

Ingredients

• 4 Duck breasts • Creole rub • 1 tablespoon Paprika powder • Salt • Garlic • Thyme • Cayenne • Dried oregano leaves • Dash of black pepper

Method of Preparation

• Mix the seasoning with the duck breasts • Fry the duck breasts in a saucepan without adding any oil • Slice the duck breasts

Salsa

Ingredients

• Dilmah t-Series Prince of Kandy Tea • 2 red onions (cut in cubes) • 2 tomatoes (cut in cubes) • Chopped garlic • Dash of orange juice • 2 tablespoons orange marmalade • Pieces of orange • Pieces of grapefruit • Coriander leaves

Method of Preparation

• Mix all the ingredients together and add the sliced duck to the salsa