3 ways with TWININGS TEAS
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