TEA-INFUSED BOUILLON AND GARDEN PEA DUMPLINGS

TEA-INFUSED BOUILLON AND GARDEN PEA DUMPLINGS

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Vilmos Dohnal
Wesley Schipper

Carrot bouillon infused with Springtime Oolong Ginger Tea served with garden pea dumplings and grape seed tea oil.

  • Sub Category Name
    t-Shots
  • Recipe Source Name
    Dilmah Real High Tea Global Challenge 2015
  • Festivities Name
    Winter
    Spring
    Autumn
  • Activities Name
    Tea Gastronomy Tea Inspired Cuisine

Ingredients

Ingredients Carrot And Tea Bouillon
  • 5kg Carrots (to juice)
  • 3 Carrots
  • 2 White Onion
  • 2 Celery Branches
  • 1 Fennel
  • 1 Leek, Star Anise, Coriander Seed, Lime Zest, Lemon Grass
  • 1\2 L White Wine
  • Salt and Lime Juice to taste
  • Dilmah Springtime Oolong Ginger Tea (for 500 ml of soup use 5g of Tea)
Ingredients for Oolong Oil
  • 20g Dilmah Springtime Oolong Ginger Tea
  • 200ml Grape Seed Oil
Ingredients for Garden Pea Dumplings
  • 250g Garden Peas
  • 5 stems of Fresh Mint, thinly sliced
  • Olive Oil
  • Salt and Pepper
  • Wonton Pastry

Methods and Directions

Carrot And Tea Bouillon Method
  • Gently roast the vegetables with the spices in a pan. Add a few pinches of salt and white wine, then reduce it down completely.
  • Pour in the carrot juice, set it on medium fire. 
  • Let the liquid split and cook for 25 min. Sieve the bouillon in a clean towel, allow to cool.
  • Infuse it with cold tea for 24 hours. Season with salt lime juice.
Oolong Oil Method
  • Blanch the tea for 20 seconds in boiling water. Blend in robot coupe with 200ml of oil. Vacuum it, and steam in the oven at 70°C for 4 hours, allow to cool.
Garden Pea Dumplings Method
  • Blanch the peas in boiling water, keep it crunchy. Smash the peas with a fork, add the thinly sliced mint, olive oil and salt. Pipe the filling in the rolled out wonton pastry and shape small raviolis or dumplings. Cook for 2 mins in salty, gently boiling water.

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