Grilled Chicken Fillet Marinated with Dilmah English Afternoon Tea

Methods and Directions

• Cut the chicken breasts into 5x5 cm pieces and marinate with the tea. Add the fresh tarragon and olive oil to the marinade and leave it for 12 hours. Drain the marinated chicken and grill it. When ready, flavour with salt and pepper.

• Put the deboned chicken on food wrapping film and spread with ricotta cheese, lemon skin and cinnamon tea. Put the fresh beetroots inside and roll it. Bake the roll at 65 degree temperature until temperature inside the chicken reaches 65 degrees.

• Boil the cauliflower for 10 minutes in salted water. Then drain and stew it in cream for 30 minutes until cauliflowers get soft. When ready strain the cauliflower and mix with carrot cubes, flavoured with salt and pepper.

• Blanche and strain the green peas and add the crushed cedar nuts. Flavour it with salt and pepper.

• Peel the yellow paprika and remove the seeds. Stew the Paprika in white wine for 10 minutes, then add the tea and the creamer. Stew everything for another 20 minutes. When ready strain everything and flavour with pepper and salt.

• Remove the crust from the dark bread, cut the bread into strips and fry it. When ready crush the bread with cinnamon chips and spices.