DILMAH NATURAL CEYLON GINGER TEA, PORK RAVIOLI, CHOI SUM, CONSOMME

Methods and Directions

• Whisk eggs and yolks together.
• Place flour into processor and slowly pour in egg mixture.
• When a ball is formed remove from the processor.
• Knead for 10 minutes, cover and chill for 1 hour.

• Using spring water add 250ml boiling water to the tea, stir and steep for 5 minutes, strain tea discarding the leaves.
• Add the soy sauces, star anise, fennel seeds, muscovado sugar, molasses and rice wine vinegar to the tea and bring to a simmer.
• Add the pork shoulder to the stock and simmer for 3 hours.
• Add the mushrooms last and leave to stand for 45 minutes.
• Remove pork from the stock, cool and shred to desired size.
• Mix pork with mushrooms and season.

• Roll the pasta dough to setting number 6.
• Cut out 6cm disks and place a damp cloth over the dough.
• Roll the pork and mushroom filling into balls.
• Place balls onto the round pasta disks, brush the edges with egg wash.
• Seal the ravioli and rest for 30 minutes.
• Simmer in Dilmah Natural Ceylon Ginger Tea until they rise to the top.

• Chop ribs into small pieces.
• Sauté the ribs, garlic and cinnamon quills until lightly browned.
• Deglaze the pot with rice vinegar and light soy sauce.
• Add the Dilmah Natural Ceylon Ginger and simmer for 2 hours, skimming.
• Strain the mixture, chill and remove fat that sets on the top.
• Mix the raft into the consommé and place over a medium heat.
• Do not allow the mixture to boil - allow only simmering for 30 minutes.
• Through the hole that forms in the raft remove 1 ladle full at a time passing the consommé through a muslin cloth.

• Mix all ingredients together, set aside.

• Slice the Choi Sum stem into 1cm pieces.
• Blanch in the Dilmah Ceylon Ginger Tea and refresh.
• Season with salt.