White Fish with Aromatic Crust - Cooking with Ceylon Tea...

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

4 tbsps Ceylon black tea

 1 stick cinnamon

 1 tbsp brown sugar

 1/2 tsp ground ginger

 1/2 tsp coriander seeds

 1/2 tsp pepper seeds

 1/2 tsp salt-grind all into a fine powder

 2 fish fillets (650 gms)

 1 tbsp olive oil

 coriander leaves

 Thin tea sauce

 1 cup vegetable stock

 1 tsp Ceylon black tea

 Spicy mango salad

 1 ripe mango peeled and diced

 1 cucumber diced

 1/4 cup fresh orange juice

 1 tbsp brown sugar

 1/2 tsp cornflour

 1 tsp chilli paste

 salt to taste

 4 sprigs coriander

 leaves chopped

 Mix all the ingredients in a bowl and keep for 5 minutes.

 Method

Wash and wipe the fish, brush with olive oil and rub ground spices on both sides. Leave for 15 minutes to marinate. Heat a pan, place fish on it and cook 5 minutes on each side. Place in a pre-heated oven 425 F/200 C for 10-15 minutes. Bring the cup of stock to boil and add tea leaves, keep 2 minutes and strain. Add cornflour dissolved in a little cold stock and cook until slightly thickened. Spread the sauce on a plate and place fish on it. Garnish with fresh corriander leaves. Serve with Spicy mango salad.