20 minute read
Main Courses
Roast Lamb
Ingredients
• Dilmah Mint Tea • 1 rack of Lamb • Pistachio nuts • Cashew nuts • Fresh bread crumbs • Chilli pieces • Salt & Pepper • Apricot • Seasonal vegetables • Beetroot confit • Apricot biriyani cous cous
Method of Preparation
• Season the rack of lamb with salt, pepper and herbs and then seal it. • Make the crust with the nuts, tea and bread crumbs. Arrange on the lamb and cook in the oven. • Make the biriyani cous cous with apricot, seasonal vegetables, beetroot confit and mint tea jelly (tea infused lamb jus).
Onion Marmalade
Ingredients
• Slice of onion • Thyme • Red wine • Brown sugar • Salt & pepper
Method of Preparation
• Add all the ingredients into a pan and reduce over a slow fire. Add the seasoning and remove from fire.
Polenta Cake
Ingredients
• Polenta (corn powder) • Stock • Onion • Garlic • Thyme • Cream • Stock • Salt & pepper
Method of Preparation
• Saute the onion, garlic and thyme. • Add the stock and bring to boil. • Add the polenta. • Add the cream and mix.
Honey Pepper Pork Chops
Ingredients for Marinade
• 1 tablespoon crushed Black Pepper corns • 30ml Honey • 1 teaspoon Mustard Cream • Salt and ground pepper to taste
Method of Preparation
• Marinate the pork chops in Honey, black pepper, mustard cream and seasoning and refrigerate for two hours.
Ingredients for Sauce
• 2 tea bags Dilmah Pure Green Tea • 100ml Dry White Wine • 100ml Chicken stock • 30ml Honey • 1 teaspoon Crushed Pepper • 2 tablespoons diluted Corn starch • 15ml Worcestershire sauce
Method of Preparation
• Combine the white wine and the chicken stock and bring to a boil. • Add the tea bags, infuse for 3-4 minutes and discard the bags. • Add the Honey, Worcestershire sauce and crushed pepper. • Simmer for 5 minutes or until the liquid is half the volume. • Lightly thicken the sauce with the diluted corn starch and season. • Cook the marinated pork chops over a hot char grill to your preference (medium or well done) and serve with the sauce.
Garnish
Tempered pineapple yam, grilled pineapple wedge and seasonal vegetables
Flamed Prawns with Camomile Beurre Blanc & Lemon Risotto
Ingredients for Flamed Prawns
• 2 bags Dilmah Pure Camomile Flowers • 12 Large prawns • 200ml White wine • 75g soft butter • Fish stock • 50ml Fresh Cream • ½ cup chopped Parsley • Salt and ground pepper to taste
Method of Preparation
• Shell and de-vein the prawns and season with salt and pepper. • Heat half the butter in a pan and sauté the prawns till tender. • Remove the prawns from the pan and pour in the white wine and reduce the heat. • Add the Camomile bags and fish stock and infuse for 4 minutes. Discard the bags and whisk-in the fresh cream and the remaining butter. • Keep whisking till it forms a fine thick sauce.
Strain and add the chopped parsley before serving.
Ingredients for Lemon Risotto
• Onion • Garlic • Thyme • Butter • Risotto Rice • White wine • Lemon juice • Parmesan cheese • Chicken stock • Fresh Cream
Method of Preparation
• Sauté the onion and garlic in butter. • Add the rice, white wine and stock and leave the rice to cook. • Add the cheese, cream and lemon juice • Season with salt and pepper.
Roast Orange-Tea Chicken
Ingredients
• 2 teaspoons Dilmah Premium Ceylon Loose
Leaf Tea • 2 chicken breasts • 1 orange - Grated rind and juice • 200ml Dry white wine • 1 tablespoon sugar • 30ml Honey • 1 tablespoon corn starch diluted • 30ml Olive oil • Salt and ground pepper to taste
Ingredients for stuffing
• Minced chicken • Pistachio nuts • Apricot • 10 Black mushrooms • Cous cous • Dry fruits • Egg plant
Method of Preparation
• Stuff the chicken breasts and set aside. • Warm half of the wine and infuse the tea leaves for 5 minutes. • Strain the white wine and combine the orange juice and rind, bees’ honey, sugar, and rub into the chicken thoroughly. • Place the marinated chicken in the refrigerator for 3-4 hours. • Brush with olive oil and roast in medium to hot oven till done. • Remove the chicken and strain the remaining liquid into the pan • Reduce the balance white wine and add to the liquid. Bring to boil and slightly thicken with diluted corn starch. • Correct the seasoning and serve with chicken.
Fillet Steak in Black Tea & Wine Sauce
Ingredients
• 4 tea bags Dilmah Premium Ceylon Tea • 4 individual Fillet Steaks • 200ml White wine • 25g chopped shallots • 100ml brown sauce • 25g butter • Salt and ground pepper to taste
Ingredients for crust
• Fresh bread crumbs • Rosemary • Thyme
Method of Preparation
• Season and marinate the fillet steaks in half of the wine for one hour. • Cook the shallots in butter; add the remaining white wine, glaze/brown sauce and the remaining liquid from the Marinade. Bring to boil and simmer for 5 minutes. • Strain the sauce with a fine strainer and infuse the tea bags for 4 minutes. • Add salt and pepper if necessary and leave aside. • Coat the crust on the beef and cook in the
oven.
Ingredients for Brown Sauce
• 70g flour • 70g butter • 1l beef stock • 2 tablespoons Tomato paste • Salt and ground pepper to taste
Method of Preparation
• Heat the butter in a heavy bottom pan, add the flour, and cook on a low fire whilst stirring constantly till the mixture turns brown. • Remove from the fire and leave to cool slightly • Add the beef stock and continuously whisk to prevent lumps from forming. • Return the sauce to the fire and cook further for a further 10 minutes. Skim the foam and
season.
Garnish
Spinach, mash potatoes and seasonal vegetables
Friccata of Chicken with Hibiscus Sauce
Ingredients
• 4 bags Dilmah Rosehip & Hibiscus • 4 Chicken breasts (cut into circles) • 2 eggs beaten • 100ml White wine • 1 tablespoon flour • 100g soft butter • 1 tablespoon grated Parmesan • 1 teaspoon chopped parsley • Pinch of oregano • Cracked black pepper and sea salt • 2 spoons Worcestershire sauce
Method of Preparation
• Combine the flour, eggs, Parmesan cheese, chopped parsley and oregano to a smooth batter. • Season the chicken with Worcestershire sauce, salt and pepper. • Dip the chicken in batter and pan-fry till golden brown. • Reduce the white wine to half its volume and infuse the Rosehip & Hibiscus bags for 3 minutes. Discard the bags and beat in the soft butter. • Correct the seasoning and serve with the chicken.
Garnish
Vegetables, beet root confit, onion marmalade and polenta cake
Duo of Duck
Tea Smoked Duck Sausage and Duck Breast
Ingredients
• Dilmah Orange & Ginger Tea • 2 duck breasts • Duck meat • Pistachio nuts • Duck liver • Cous cous • Dry fruits • Orange • Figs • Brandy
Method of Preparation
• Mince the duck meat and season. • Cook the duck liver. • Mix with pistachio nuts, cooked duck liver and add a dash of Brandy. • Fill into a sausage skin and make the sausage.
Set aside. • Season the duck breasts and seal on both side with orange. • Prepare the cous cous with the dry fruits.
Ingredients for smoking
• Dilmah Orange & Ginger Tea • Brown sugar • Cinnamon stick • Bay leaves • Red rice • Orange zest
Method of preparation
• Add all the ingredients into a smoking pot • Smoke the sausage and duck breasts
Ingredients for Tea Duck Jus
• Dilmah Orange & Ginger Tea • Duck stock • Red wine • Hard butter
Method of Preparation
• Add the duck stock and red wine into a pan and reduce. Remove from fire. • Stir in the hard butter and tea.
Seafood Platter
Ingredients
• Dilmah Lemon Tea flavoured fish stock • 1 small baby lobster • 1 scallion • 1 mussel • 1 small salmon • 1 egg white • Risotto rice • Lemon juice • White wine • Parmesan cheese • Onion • Garlic • Seasonal vegetables • Olive oil • Fresh Cream • Salt & Pepper
Method of Preparation
• Sauté the onion and garlic. • Add the lobster meat and cook for a few minutes. • Add a dash of white wine and fish stock and leave it to reduce. • Add the cream. • Remove the meat from the pan and fill into a shell. • Beat the egg white and pour over the lobster meat. • Sprinkle some Parmesan cheese and place in oven and leave until it colours. • Poach the salmon with the lemon tea flavoured fish stock. Add roughly cut vegetables and white wine and season. • Pan sear the scallions and grill the mussel separately.
Ingredients for the Saffron Beurre Blanc
• Saffron • Fish reduction • Cream • White wine • Onion • Garlic • Thyme • Hard butter
Method of Preparation
• Sauté the onion and garlic. • Add the saffron, fish stock, wine and thyme and leave the mixture to reduce. • Heat the cream and add the butter. • Strain the reduced mixture and stir into the cream and butter blend.
Moroccan Halibut Steak with Dilmah Italian Almond Tea Marinated Shrimps and Dilmah Rose with French Vanilla Tea Dilmah Organic Rooibos Spiced Chicken Breast
Ingredients
• 40g Dilmah t-Series Italian Almond Tea • 4 slices of Halibut • 1 red onion (sliced) • 200g tomatoes (cut into cubes) • 1 lime (sliced) • 100g raisins • 1 clove garlic • 2g ginger powder • 2g ziele angielskie powder (all spice) • 4g paprika powder • 2g cumin powder • 100ml honey • Salt and pepper • Olive oil
Method of Preparation
• Season the fish with salt and pepper. • Make a mixture using ginger powder, paprika powder, all spice and garlic. • Mix the cumin powder and honey with the fish. • Add the tomato cubes and raisins into a dish and place the fish on top. • Add the tea and bake in the oven. • Serve with fine noodles.
Ingredients
• 2 tablespoons Dilmah t-Series Rose with
French Vanilla Tea • 32 large shrimps • 2 tablespoons sesame oil • Chopped garlic • 2 tablespoons crushed ginger • 200g spinach leaves • 1 tablespoon roasted sesame seeds • 1 tablespoon black sesame seeds • 100g paprika (cubes) • 200ml water • Jasmine Rice
Method of Preparation
• Brew the tea using 200ml water. • Marinate the shrimps in the tea for 10 minutes. • Pour oil into a pan and fry the shrimps. • Add sesame, sliced paprika and spinach. • Season with ginger, garlic, salt and pepper. • Cook the jasmine rice and flavour with Rose with French Vanilla. • Place the spinach on the plate and add the shrimps on top. • Add the spring onion with the jasmine rice. • Sprinkle curry powder and raisins.
Ingredients
• 1 tablespoon Dilmah Rooibos • 2 pieces boneless chicken breast • Carrots, celery, leeks and onions (cubed) • 1 tablespoon salt • 1 tablespoon paprika powder • Dried thyme • 100g cubed potato
Method of Preparation
• Brew the Rooibos and marinate the chicken breast with the seasonings and leave for a few minutes for the flavour to set in. • Place the chicken in a pan and fry in olive oil over a slow fire. • Add the vegetables and potatoes and fry with the chicken. • Serve on top of the vegetables.
Prime Rack with Earl Grey Tea Jus Drizzled with Dilmah Ceylon Gourmet Silver Tip Tea Oil Dilmah Ceylon Ginger Tea Flavoured Chicken Confit with Mandarine Tea Scented Sticky Rice Slow Roasted Beef Tenderloin with Dilmah Nuwara Eliya Pekoe Tea Béarnaise and Sautéed Mushrooms
Ingredients
• 4 teaspoons Dilmah White Tea Ceylon Silver
Tips Oil • Cleaned Whole Rack of Lamb • 40g Tea Crust (refer recipe) • 4g Mustard • 4 tablespoons Green Pea Mash • Salt & Pepper to taste
Method of Preparation
• Season the rack of lamb with mustard, salt & pepper. • Seal and slow roast in an oven till medium done. • Evenly apply the tea crust (refer recipe) on the lamb. • Slightly colour under salamander.
Ingredients for Tea Crust
• 6g Dilmah t-Series The Original Earl Grey • 5g Fresh Butter • 35g Fresh Bread Crumbs
Method of Preparation
• Combine all the ingredients and prepare the crust.
Ingredients for Earl Grey Jus
• 10g Dilmah Earl Grey Tea • 60ml Lamb jus • 50ml Boiling Water • 5g Fresh Butter
Method of Preparation
• Mix the Earl Grey tea with the lamb jus and boil once. • Mount with fresh butter until it reaches a good texture. Dilmah Ceylon Ginger Tea Flavoured Chicken Confit and Mandarin Tea Scented Sticky Rice
Ingredients
• 4 tea bags Dilmah Ginger & Honey Tea • 4 Boneless Chicken thighs • 150ml Chicken Fat • 150ml Boiling Water for the tea • 20g Braised Onions (refer recipe) • Salt and Pepper to taste
Method of Preparation
• Brew the Dilmah Ginger & Honey Tea with boiling water. • Season the chicken thighs with salt and pepper. • Combine the chicken with the brewed tea, chicken fat and cook for 1 hour at 160°C.
Ingredients for Sticky Rice
• 100ml Dilmah Mandarin Tea • 60g Glutinous Rice • 5g Sugar • 3g Salt • 3g Chicken Powder • 1g Monosodium glutamate (Food additive) • Seasoning • Lotus Leaves for steaming
Method of Preparation
• Combine all the ingredients. • Wrap the rice in lotus leaves and cook.
Ingredients for Braised Onions
• 4g Dilmah Mandarin Tea • 60g Sliced Onions • 10ml Mandarin Juice • 20ml Chicken Fat
Method of Preparation
• Braise the sliced onions with Dilmah
Mandarin tea and Chicken fat. • When the onions are brown and aromatic, mix in the mandarin juice. • Season with salt and pepper. Slow Roasted Beef Tenderloin with Dilmah Nuwara Eliya Pekoe Tea Béarnaise and Sautéed Mushrooms
Ingredients for Beef Tenderloin
• 4 Beef tenderloin slices (60g each) • 50g Sautéed Mushrooms • 5g Dijon Mustard • Salt and Pepper to taste
Method of Preparation
• Season the tenderloin with salt, pepper and mustard. • Slow roast in the oven until medium done.
Ingredients for Nuwara Eliya Pekoe Tea Béarnaise
• 2 Egg yolks • 100ml Clarified Butter • 20ml Tea Reduction (refer recipe) • 4g Brewed Tea Leaves • Seasoning
Method of Preparation
• Prepare a Béarnaise sauce with the ingredients.
Ingredients for Tea Reduction
• 30ml Dilmah t-Series Nuwara Eliya Pekoe • 10ml White Wine Vinegar • 2g Chopped Onions • 1 no. Bay Leaf • 3 nos. Pepper Corns
Method of Preparation
• Combine all the ingredients and prepare the reduction.
Poached Chicken Supreme & Spicy Berry Tea, Basil & Garlic Mojo Lamb Chops with Cashew & Coconut Crust, Star Anise, Cinnamon Tea Jus & Bean Cassoulet Brown Sugar Rubbed Smoked Beef Tenderloin & Mint Tea Apple Mop
Ingredients for Basil & Garlic Mojo
• 2 teaspoons Dilmah Naturally Spicy Berry • 2 tablespoons Olive oil • 1 tablespoon Minced garlic • 1 tablespoon chopped fresh basil leaves • 1 tablespoon sugar • 2 tablespoons fresh lime • Salt and pepper to taste
Method of Preparation
• Heat the olive oil in a pan and sauté the garlic over medium heat for 3 minutes. • Add the tea leaves, basil, sugar, salt and pepper and remove from the heat. Leave to cool. • Transfer to a mixing bowl and chill in the refrigerator before serving.
Ingredients for Stuffing (for The Chicken)
• ½ teaspoon Dilmah Naturally Spicy Berry • 1 chicken breast (remove skin) • 1 teaspoon Cream cheese • ½ teaspoon Fetta cheese • 40g Leeks • Salt and pepper to taste
Method of Preparation
• Blanch the leeks and set aside. • Combine the feta, cream cheese and tea and season. Pipe the filling into the leeks. • Lightly pat out the breasts, season and place the leek tube down the centre of the breast. • With a cling film tightly secure the breast whilst shaping into a roulade. • Poach the breast for 6-8 minutes in well flavoured chicken stock. • Remove from stock and cool off rapidly.
Ingredients for the Cream
• Pinch of Dilmah Ginger & Honey Tea • ¼ cup Coconut cream • 1 can Unsweetened coconut milk • 1 tablespoon sugar
Method of Preparation
• Bring the coconut milk, cream, sugar and
Dilmah Ginger & Honey Tea to boil in a saucepan over medium heat. • Reduce the heat to a low temperature and simmer for about 3 to 4 minutes. Stir frequently until the sauce thickens slightly. • Continue to simmer for another 10 minutes to let the flavours infuse.
Star Anise and Cinnamon Jus
Ingredients for the 5 Spice Broth
• 2 spoons Dilmah Cinnamon Tea • 8 cups chicken stock • Roast chicken carcass, broken into pieces • ½ cup scallion - green and white parts • ½ cup Shitake mushroom • Star anise • 4 cloves garlic • ½ teaspoon fennel seeds • ½ teaspoon coriander seeds • 1 inch piece of ginger (crushed) • Salt and pepper to taste
Method of Preparation
• Combine the stock, chicken carcass, scallions, mushrooms, Dilmah Cinnamon Tea, ginger, garlic, star anise, fennel, coriander and cloves over a slow fire. • Simmer for 2 hours, remove from the heat and strain. • Season with salt and pepper.
Ingredients for the Star Anise Sauce
• 1½ cups 5 spice broth • 2 star anise • 2 tablespoons flour • 1½ tablespoons mushroom soy sauce • 3½ cups lamb jus • 4 tablespoons butter (chilled) • Salt and pepper to taste
Method of Preparation
• To prepare the star anise sauce, bring the broth and star anise to boil in a saucepan. Cook for about 8 to 10 minutes to halve the quantity. • Add the mushroom soy sauce and simmer for 2 minutes. • Add the lamb jus and simmer for 30 minutes. • Season with salt and pepper and swirl in the butter.
Ingredients for Coconut Crust
• 2 tablespoons Dilmah t-Series Ceylon Silver
Tips White Tea • ½ cup coconut flakes • ½ cup honey • 2 tablespoons Dijon mustard • ½ tablespoon fresh parsley (minced) • ½ cup cashew nuts (finely chopped) • 300g rack of lamb • 1 cup beans cassoulet
Method of Preparation
• To prepare the crust, spread the coconut flakes on a cookie sheet and place in the oven for 5 minutes. • Combine the honey and mustard and add the garlic, tea, parsley, toasted coconut and cashew nuts and cook over a slow fire. • Reheat the oven to 250°C. Sauté the lamb rack on both sides until medium rare or to the desired level. • Top with coconut crust. Leave in the oven for 2 to 3 minutes.
Ingredients for Lamb Jus
• Lamb Trimmings • Bacon ends • Diced Carrot • Diced Celery • Diced Onion • Coriander seeds • Lemon zest • Lemon Thyme • Merlot • Red wine vinegar • Mire poire
Method of Preparation
• Heat oil in pan. Brown the trimmings and bacon ends. • Remove the trimmings and drain off the fat. • Deglaze the pan with red wine vinegar. • Add the Merlot and reduce the quantity by half. • Add Mire poire and bring to a boil. Reduce the quantity to ⅓. Strain through a fine sieve. • Bring to boil for a few minutes and remove from heat.
Ingredients for the Smoked Beef Tenderloin
• 30g Mint tea and apple ‘Mop’ one serve • 2.2kg trimmed Beef tenderloin • 900g Brown sugar rub
Method of Preparation
• Pre-set smoker temperature to 100-110°C. • Pierce the tenderloin with a cook’s fork and feed the dry rub into the meat. • Allow to cure in the rub for no longer than 4-5 minutes. • Shake off excess dry rub, transfer to smoker. • Cold smoke for 45 minutes till medium rare. • Remove from the smoker. • Serve the tenderloin cut into 75g noisettes.
Ingredients for Brown Sugar Rub
• 20g Dilmah t-Series Lapsang Souchong • 150g Brown sugar • 100g Palm sugar • 100g Sea salt • 30g Cumin (ground) • 60g Garlic powder • 60g Onion powder • 30g Paprika • 30g Chilli powder • 20g Fresh oregano
Method of Preparation
• Using a stainless steel bowl add all the ingredients and combine till well mixed. • Store the rub in an airtight container for upto 2 weeks.
Ingredients for Mint Tea Apple Mop
• 15g Dilmah Mint Tea • 300g Smoked bacon – diced • 225g Yellow Onion (diced into small pieces) • 100g Yellow bell pepper • 3 Granny Smith apples (peeled and diced) • 30g Cumin (ground) • 15g All spice (ground) • 30ml Tabasco • 225ml Cider vinegar • 450ml Apple juice • 70g Dijon mustard • 112ml Honey • 225g Brown sugar • 675g Ketchup • Salt and pepper to taste
Method of Preparation
• Heat a large sauté pan over medium heat and add the diced bacon and allow it to render until crisp. • Add the onion, mint tea, pepper and apples to the rendering bacon and raise the heat to a higher temperature. • Allow the vegetables to cook for 5 to 7 minutes while stirring frequently. • Season the mixture with a small amount of salt and pepper. • Add the remaining ingredients and let it simmer for about 10 minutes or until the mop is soaked. • Adjust the seasoning and place it in the refrigerator for later use.
Mustard and Oats Crusted Lamb Loin Served with Asian Spiced Chicken, Dilmah Almond Tea Infused Heart of Beef, Ratatouille and Mild Dilmah Mint Tea Glaze
Ingredients
• 30g Dilmah t-Series Italian Almond Tea • 4 Lamb cutlets • 4 Beef fillet steak (80g each) • 3 Chicken breasts (minced) • 100g Corn kernel • 100g Pistachio • 30g Lemongrass powder • 50g Prunes • 50g Oats • 15g Grainy mustard • 100ml Extra virgin olive oil • 50g Grilled vegetables • 50g Chopped onion • 200ml Lamb glaze • 30g Dilmah Mint tea • 4 Crispy potato spoons • 120g Mashed potatoes • 100g Onion compote • 180g Ratatouille • Seasoning • Garnish
Method of Preparation
• Season the lamb loin and seal on the grill, coat it with the mustard, oats, breadcrumbs and olive oil crust. • Mix the minced chicken with pistachio, corn kernel, prunes, lemon grass powder and seasoning. • Divide into four and form into a shape of the breast of chicken and cover with the chicken skin. • Fix the lemongrass stem as the wingbone and bake. • Season the fillet of steak with Italian
Almond tea and grill. • Make the glaze using the mint tea and lamb glaze. • Arrange the lamb cutlet, fillet steak, chicken breast and the raviolis on the plate. • Serve with Mint tea glaze and garnish with crispy potato spoon filled with ratatouille.
