Cooking with Tea - Main Courses
Green Tea Salmon
1 lb. salmon fillet
2 tbsp. soy sauce
4 tbsp. sherry
2 bags Temple of Heaven Tea
1/2 cup water
1/2 tsp. cornstarch
3 tbsp. sesame seeds
Preparation Time: 30 minutes
Slice salmon into small strips. Place in frying pan and marinate for
10 minutes in soy sauce and sherry mixture. Simmer over moderate
heat until sauce is absorbed. In mug, pour boiling water over tea
bags and steep 5 minutes. Squeeze out tea bags and stir in cornstarch.
Pour tea mixture over salmon and cook another 5 minutes or until sauce
slightly thickens. Roast sesame seeds in dry frying pan over low heat
until seeds begin to jump, no more than 5 minutes. Mix seeds into
salmon and sauce. Serve alone or with bread or
Numi's Nutty Jasmine Rice. Makes 4 servings.
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Lapsang Smoked Chicken
2 boneless, skinless chicken breasts
1/4 tsp. ground coriander
1/4 tsp. ground mustard
1/4 tsp. grated fresh ginger
1/4 tsp. finely minced garlic
1/4 tsp. salt
dash of black pepper
1 tbsp. soy sauce
1 tbsp. peanut oil
2 bags Smokey Tarry Tea
1 cup water
Preparation Time: 20 minutes
Mix spices with soy sauce and oil. Rub into both sides of each
chicken breast. Brown the breasts 2 minutes per side in a dry
deep frying pan. Set chicken aside on steamer rack insert and
in same pan, pour in water and reduce heat. Add tea bags.
Place steamer rack over the simmering tea, and cover. Steam
cook several minutes until chicken is done. Serve with
Numi's Nutty Jasmine Rice, spooning tea
sauce over chicken. Makes 2-4 servings.
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Earl Grey Shish Kebab
1 cup water
4 bags Aged Earl Grey
juice from 1 lemon
1 tbsp. honey
salt and pepper
1 pound beef or chicken cut into kebab chunks
1 medium red onion
1 red or yellow pepper
1 green pepper
4 shish kebab skewers
Preparation Time: 30 minutes
Bring water to a boil and pour over tea bags in a
mug for 5 minutes. Squeeze and remove tea bags.
Stir in remaining ingredients and cool to room temperature.
Pour tea infusion over meat and marinate for 1 hour.
Assemble skewers, alternating meat and vegetables.
Barbecue or cook in oven, turning skewers and frequently
applying remaining marinade juice. Makes 4 servings.
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Nutty Jasmine Rice
2 1/8 cups water
2 bags Monkey King Tea
2 1/2 tsp. vegetable oil
1/2 tsp. salt
2 cups uncooked rice, preferably Basmati
1 tsp. crushed saffron
1/4 cup slivered almonds
1/4 cup pine nuts
1 tbsp. chopped parsley
yogurt
Preparation Time: 25 minutes
Bring water to a boil in a pot. Remove from heat.
Steep tea bags 5 minutes with pot covered; then,
squeeze out tea bags. Stir in 1 tsp. oil, salt, and
rice and recover. Cook over low heat for 10 minutes.
Meanwhile, steep saffron in 1/8 cup water for at least
5 minutes. Pour saffron mixture over rice and recover.
Cook another 5 minutes, until rice is tender. In separate
frying pan, fry nuts in 1 1/2 tsp. oil, until golden.
When serving scatter nuts and parsley over rice. Serve
with yogurt, Numi's Lapsang Smoked Chicken or
Numi's Green Tea Salmon. Makes 4 servings.
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