Our Blog - Tales Around The Teapot
Category: Recipes, Tales From Around The Teapot | Posted on: April 17, 2014

Cook in Boots Cooks with Tea

BecandRavinder

We recently took the beautiful and talented Ravinder Bhogal on our trip to India; passionate about trading fairly, she is a rather inspiring lady! Below are three original and exclusive recipes of hers, featuring tea.

Chai Bread & Butter Pudding

Serves 6

  • 250ml full fat milk
  • 250ml double cream
  • 3 large free range eggs
  • 125g sugar
  • 10 green cardamom pods
  • 2 teaspoons of fennel
  • 1 large cinnamon stick broken up
  • 1 teaspoon cloves
  • 1 teaspoon ground ginger
  • 2 tablespoons Assam tea
  • 1 loaf of brioche bread
  • 50g butter, softened

Preheat the oven to 190/ Gas 5. Grease a baking dish with butter.

Slice the brioche and spread butter on one side and start arranging in a dish – overlapping the slices as you go – butter face up.

In a bowl, mix together the eggs and the sugar until it is well dissolved. Now, in a sauce pan, heat the cream, milk, tea and spices until simmering. Leave to cool and infuse slightly, Strain the milk and discard the solids.  Pour over the egg mixture, whisking to form a custard.

Pour the custard over the buttered brioche and leave to soak for about 15 minutes.  Pop your dish into a roasting tin, fill it with boiling water half way up the dish and bake in the over for forty minutes. Cooking the pudding in this way keeps it wonderfully moist as the steam from the water stops the pudding from drying out.  Serve as it is or with a scoop of ice cream.

 

Black Tea Sticky Toffee Pudding

  • 600 ml boiling water infused with 2 tea bags
  • 425g pitted dates
  • 125g softened butter
  • 360g dark muscavado sugar
  • 4 eggs
  • 1 tablespoon bicarb of soda
  • 410g self raising flour
  • 1 teaspoon vanilla extract
  • 1 tablespoon treacle
  • 1 tablespoon golden syrup

For the sauce:

  • 600 ml double cream
  • 2 black teabags
  • 200g butter
  • 200g demerara sugar
  • 1 tablespoon golden syrup
  • 1 tablespoon black treacle

Preheat the oven to 190°C/gas 5. Line a roasting pan with baking parchment.
Pour the boiling tea over the dates and leave to soak for about 10 minutes.

Put the butter and sugar in a large bowl and beat together until smooth. Stir in the syrup and treacle, then the flour, and fold in well. Break the eggs one by one into the bowl, stirring well after each addition. Stir the vanilla extract into the date mixture. Blend with a stick blender until thick and mushy.
Add the bicarbonate of soda to the date mix, then pour this mixture into the flour mixture. Beat well to incorporate.Pour the mixture into the prepared pan. Put in the oven immediately, and bake for 35-40 minutes until well-risen and springy.

For the sauce, put the cream in a saucepan with the contents of 2 teabgas of tea and heat gently to simmering point. Cool and then strain. Warm cream in saucepan again, add the sugar and butter and whisk until melted. Whisk in the syrup and treacle. Serve warm with the hot sauce drizzled over.

 

 

Earl Grey Tea Smoked Salmon with Wasabi Cream and Blinis

Makes 40 blinis

  • 200g skinless salmon fillet
  • 75ml mirin
  • 75ml water
  • 30ml maple syrup
  • 30ml light soy sauce
  • 2 inches of ginger shredded into fine matchsticks

For the Smoking Mixture:

  • 100g uncooked white rice
  • 150g brown sugar
  • The tea from 5 earl grey tea bags
  • 1 curl of cinnamon
  • 2 star anise
  • a tablespoon of fennel seeds

For the Wasabi Cream

  • 4 tablespoons crème fraiche
  • 1 teaspoon wasabi paste
  • grated zest of half a lime
  • 2 tablepsoons of lime juice
  • ½ teaspoon of sugar

To serve

  • 40 cocktail blinis
  • 1 tablespoon of black toasted sesame seeds

Mix together the mirin, water, maple syrup and soy sauce. Submerge the salmon and the ginger into the liquid and leave to brine for one hour.

To smoke the fish, line a wok with three sheets of foil. Pour in the smoking ingredients and mix well over a medium heat. When it begins to smoulder and smoke, remove the salmon from it’s marinade and place it in a bamboo steamer. Place the steamer over the top of the wok, making sure there are no gaps for the smoke to escape through. Turn the wok down and smoke the fish for 10 minutes and then turn off the heat and continue to smoke for another 15 minutes.

Heat the blinis according to packet instructions and make the cream by mixing together the cream with the lime zest and juice, the wasabi and sugar.

Slice of flake the fish. Spoon the cream over the blinis and top with the salmon. Sprinkle over the black sesame seeds.



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