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Tempting Ways With Tea

Tea contains important Phytonutrients such as flavonoids, which are a type of antioxidant found mainly in green or black tea. They can help maintain healthy cells and tissues and help with taking care of your cardiovascular function. 

Some teas like Earl grey have the flavour of bergamot, this is a plant that produces a type of citrus fruit. Oil from the peel of the fruit, and extract from the fruit juice are often used in natural supplements. 


Earl grey and lemon tea cake

  • Prep time: 15 mins
  • Cooking time: 50 mins 

Ingredients  

  • 150g of gluten free plain flour 
  • 1 tsp of xanthan gum 
  • 1 teaspoon of gluten free baking powder 
  • 160g of soft butter 
  • 130g of icing sugar 
  • 1 tablespoon of honey 
  • 3 eggs 
  • Earl grey tea bags x2 
  • 20g of ground almonds 
  • 1 tablespoon of milk 
  • Zest of 1 lemon 
  • 1 tsp of poppy seeds 
  • Lemon syrup(optional) ingredients 
  • 50g of icing sugar,2 tablespoons lemon juice,50ml of boiling water 

Method 

  1. Preheat oven to 170C. Line a 19 x 9 x 8cm loaf tin with parchment paper. 
  2. Sieve the flour, baking powder and xanthan gum into a bowl 
  3. In a separate bowl beat the butter, icing sugar and honey until light and fluffy.  Break the eggs into a small bowl and add them one by one to the butter mixture. 
  4. Open the tea bags and add the tea dust to the mixture. 
  5. Fold in the ground almonds, lemon zest, poppy seeds, and milk. Mix thoroughly. 
  6. Add the sieved flour mixture into the wet mixture and fold through completely, using a large metal spoon. 
  7. Pour the cake batter into your prepared loaf tin and bake for 50 minutes (insert a thin skewer to check if it comes out clean it is ready if not bake for 10 more minutes as ovens vary) 
  8. When the cake is done, unmould cake and peel away parchment paper. Place cake on a wire rack and brush with lemon syrup while cake is still warm. 
  9. Leave to cool completely before serving. If storing, wrap with cling wrap. 
  10. When the cake is done, unmould cake and peel away parchment paper. Place cake on a wire rack and brush with lemon syrup while cake is still warm. 
  11. Leave to cool completely before serving. If storing, wrap 

Earl grey panna cotta

Panna cotta is a delicious milky pudding, rich in calcium. The addition of Earl Grey tea adds beautiful notes.

  • Prep time: 5 mins
  • Cooking time: 10/15 mins 
  • Cooling/Setting time: 6 hours/overnight

Ingredients  

  •  220ml of whole milk 
  • 2 teaspoons of gelatine powder 
  • 50g of granulated sugar 
  • 1/2 vanilla pod (split down the centre and scraped out 
  • 220 ml of cream 
  • 2 teaspoons of loose-leaf Earl Grey tea 

Method 

  1. In a saucepan put some boiling water, in a heatproof bowl over the saucepan of water, combine milk and gelatine. Stir until combined and turn the heat to low Stir until the gelatine is fully dissolved. 
  2. Add sugar and stir until dissolved. Add vanilla pod and beans. Remove from heat and stir in the tea leaves and cream.  
  3. Leave to sit for 30 minutes. Strain the liquid, then pour into ramekins or china teacups (to keep with the tea theme)  
  4. Cover and refrigerate overnight or minimum 6 hours. Serve the Earl Grey panna cotta with whipped cream. 

Smoky tea crispy chicken breasts

This recipe uses Lapsang souchong tea, this tea has a smoky flavour, it is a black tea consisting of Camellia sinensis leaves that are smoke-dried over a pinewood fire. This smoking is done either as a cold smoke of the raw leaves as they are processed or it is done as a hot smoke of previously withered and oxidized leaves. The intensity of the smoke aroma varies depending on the leaf’s proximity to the source of heat. The flavour and aroma of lapsang souchong is described as containing empyreumatic notes, including wood smoke, pine resin and smoked paprika. 

The use of the buttermilk in this recipe keeps the chicken moist and because buttermilk is only slightly acidic, it tenderises the chicken without toughening up the meat. The enzymes in buttermilk also help in breaking down the protein in the chicken, causing the tenderising effect. 

 

  • Prep time: 15 mins
  • Cooking time: 10/12 mins 

Ingredients  

  • 2 tsp. lapsang souchong tea leaves, crushed/ground 
  • 4 x 120g chicken fillets (cut in halves lengthwise) (this makes the chicken thinner to cook quicker) 
  • 150g of gluten free plain flour 
  • 200ml buttermilk 
  • 1 tsp ground coriander 
  • 1 tsp of smoked paprika 
  • 1/8 tsp of salt 
  • 1/4tsp ground black pepper 
  • 3 tablespoon of rapeseed oil (for frying) 

Method 

  1. Mix the ground coriander, smoked paprika, the tea, salt and pepper.  
  2. Sprinkle the chicken breasts all over with the tea mixture and press down to help it stick. Put the flour in a shallow dish or plate.  
  3. Put the buttermilk in a shallow bowl. Dip the chicken breasts in the flour, then buttermilk, and then the flour again. 
  4. In a frying pan heat the rapeseed oil on a medium heat. Fry the chicken on both sides, flipping over, until golden-brown and just cooked through, 10 /12 mins.  kitchen paper to drain. 
  5. This chicken is succulent in centre but crispy outside it is delicious served with a salad or with homemade potato wedges and Greek yoghurt with chives as a dip 

Rooibos roasted chickpea salad

Sweet, smoky rooibos tea blended with chilli flakes and spices adds a nice bite and reddish colour to this nutritious salad. 

Makes 4 portions as a side salad (multiply by 2 for dinner) 

  • Prep time: 10 mins
  • Cooking time: 20 mins 

Ingredients  

  • 1 medium sweet potato, peeled and diced into small cubes 
  • 1 red onion peeled and sliced thinly 
  • 2 tablespoons of extra virgin olive oil 
  • 1 x 400g tin of chickpeas, drained 
  • 1 teaspoon of rooibos tealeaves (ground with a pestle and mortar) 
  • ¼ teaspoon chilli flakes 
  • ¼ teaspoon smoked paprika 
  • ¼ teaspoon of cumin seeds 
  • ¼ teaspoon salt 
  • 60g of baby spinach leaves 
  • Handful of fresh rocket 

Method 

  1. Preheat oven to 180°c 
  2. Mix the chickpeas, red onion, sweet potato, tea, salt and spices with the olive oil. 
  3. Put them onto a non-stick oven tray and roast for 20 mins, shake the tray after 10 mins to evenly roast them. 
  4. Remove from oven and allow to cool, in a bowl mix these with the baby spinach leaves and rocket.