Cooking with Ceylon Tea...
a refreshing & innovative
experience
Tea is finally breaking out of
its familiar role as an accompaniment to afternoon tea fare and emerging as a
provocative ingredient and more and more chefs around the world are bringing
tea into the kitchen to create recipes using tea for entrees, desserts, or as a
base for sophisticated new drinks. This "old" beverage easily
translates as a "new" ingredient that adds an indefinable something
to a dish and helps a recipe evolve into one that is beautifully compounded with
flavour. Tea is an essential part of fine living and dining ... just as wines
are selected to enhance certain foods, teas can also be selected and brewed to
match sweet, savoury or spicy foods and the various hours and moods of the day.
Like fine wine, the quality of tea depends on climatic conditions, regional
characteristics, and the expertise of the plantation manager and the blender. But,
also like good wine, there is only a limited quantity of premium tea available
in the world. These recipes are refreshing, innovative, healthy, flavoured,
interesting and easy for anyone to prepare. And, best of all, tea is the ideal
condiment: no calories, no sodium, no sugar, no fat - just pure flavour.
Long regarded in the Orient as a health
beverage, tea is now medically accepted as having natural properties
(polyphenols which process antioxidants) beneficial to health. A cup of tea
generally has only one-third the caffeine content of a typical cup of coffee.
Ceylon tea is an incredible flavour enhancer; it can be just the right addition
to so many... such as tea shortcakes and truffles to traditional dishes using
fish, meat, or even tofu with tea to delight any palate. There is a colour
photograph of each finished recipe, so you will see at the beginning what the
dish will look like at the end... a real bonus when you are trying something
new! Whether your experience with tea is simply drinking a cup occasionally or frequently, with these easy-to-follow recipes and photographs to guide
you, we invite you to experience the fascination and excitement of cooking with
Ceylon tea. You can have fun cooking and
enjoy preparing these simple recipes as much as you and your guests or family
will enjoy eating them.
Ingredients
1 chicken 1.5Kg
1 tbsp soya sauce
1 tsp pepper powder
1 tsp chilli powder
2 tsps salt
2 tsps sesame oil
4-inch cinnamon
12 cloves
1 tbsp tomato sauce
1 tbsp oyster sauce
1 tsp sugar
40gms Ceylon black tea leaves
100 gms sugar
Method
Wash and wipe the chicken, rub in
the salt, soya sauce, chillies and pepper. Keep a few hours. Place a sheet of
foil on a baking tray and sprinkle the sugar and tea leaves on it. Scatter the
crushed cinnamon and cloves on it and place a rack on it. Place the chicken on
the rack, bring foil over the chicken fold it together and seal. Heat oven to 200
C/450F and place chicken and cook for 30 minutes. Reduce heat to 190C/375F and
cook another 30 minutes. Open the foil and brush with the sesame oil, oyster
sauce, tomato sauce and sugar. Cook for a further 20 minutes. Cook the other side
glazed with the sauce for another 15 minutes.
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