3 ways with TWININGS TEAS

Fairlady - - SOUND BITES -

1. Earl Grey-poached chicken bowl

Place 2 cups (500ml) pre­pared Earl Grey tea, 1 tsp tamari soy sauce, 2cm sliced fresh gin­ger, 2 cloves sliced gar­lic and a sliced red chilli in a saucepan. Bring to a sim­mer and add 4 skin­less chicken breast fil­lets. Poach the meat un­til ten­der (20 min). Re­move and slice into pieces. Add 2 quar­tered baby bok choy and 3 sliced spring onions to the broth. Sim­mer for 2 minutes. Dish cooked white rice in a bowl, add the chicken and bok choy, and spoon over the sauce. Sprin­kle with black sesame seeds and serve with fresh co­rian­der. Serves 4

2. Veg salad with mint tea dress­ing

Ar­range 1 cup (250ml) blanched peas, 400g blanched long-stem broc­coli and 3 to 4 (200g) cour­gettes, shaved into rib­bons, on a serv­ing plat­ter. Make a dress­ing by whisk­ing to­gether ½ cup mint tea, 3 or 4 tbsp ex­tra vir­gin olive oil, 1 clove chopped gar­lic and 1 tbsp white bal­samic vine­gar. Pour dress­ing over the veg, sea­son and gar­nish with shav­ings of parme­san cheese. Serves 2

3. Panna cotta with berry tea jelly

You’ll need to start this a good few hours be­fore serv­ing, but it’s worth the wait! In a saucepan, com­bine 500ml fresh cream, 1 tbsp vanilla ex­tract, 75g white choco­late chunks, 2 tbsp cas­tor sugar and 2 tbsp gela­tine dis­solved in 2 tbsp hot wa­ter. Heat slowly un­til the choco­late has just melted. Re­move from the heat, pour into small glasses and let it set in the fridge. In a bowl, mix to­gether 1 cup (250ml) cooled berry tea (we used Twinings Berry Blush tea) and 2 tsp cas­tor sugar. Stir in 1 tbsp gela­tine dis­solved in 1 tbsp wa­ter. When the panna cotta has set, pour over the jelly mix­ture and top with fresh ber­ries. Put back in the fridge un­til the jelly has set. Serves 4

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