Teas in Ocean
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- Sub Category Name
Combo
Appetisers
- Recipe Source Name
The Dilmah Book of Tea inspired Cuisine & Beverage
Ingredients
Crispy Baby Lobster on Tangy Tomato- 2 Baby Lobsters (40gms each)
- 3g Tea Spice Mixture (refer recipe)
- 10g Corn Flour
- 1 Egg
- 40g Tomato Marmalade
- 1 teaspoon Fresh Butter
- 5g Diced Onions
- 10g Bell Pepper
- 3 cloves Garlic
- Salt to taste
- 5g Dilmah Cinnamon Tea
- 2g Dilmah Ginger and Honey Tea
- 2g Szechuan Pepper Powder
- 5g Dilmah Cinnamon Tea
- 60g Fresh Tomato
- 50g Sugar
- 3ml Vinegar
- 50ml Water
- Pinch of Chilli Powder
- 4 Marinated Prawns
- 4 teaspoons Diced Mango
- 3g Chives
- 200ml Spicy Lemon Tea Aspic (refer recipe)
- 60ml Basil & fresh green tea leaves jelly (refer recipe)
- Cocktail glass for presentation
- 10g Dilmah Naturally Tangy Lemon Tea
- 200ml Boiling Water
- 2 teaspoons Sugar
- Pinch of Salt
- 5g Gelatine Powder
- 10g Basil leaves
- 5g Fresh Tea Leaves
- 60ml Fresh Cream
- 2g Gelatine
- Pinch of Salt
- 4g Sugar
- 6 slices Dilmah t-Series Lapsang Souchong Smoked Seer (refer recipe)
- 4g Fresh Chives
- 4 boats Avocado
- 4 slices Sun dried tomato
- 4 tablespoons Spicy Berry Vinaigrette (refer recipe)
- 1 teaspoon Mayonnaise
- Edible flowers and chives for garnish
- 125ml Dilmah t-Series Lapsang Souchong Brewed Tea
- 5g Fresh Dilmah t-Series Lapsang Souchong Tea
- 200g Seer
- 1 teaspoon Lime juice
- Pinch of Crushed Pepper
- Pinch of Paprika
- 10g Dilmah Naturally Spicy Berry
- 100ml Fresh Boiled Water
- 10g Sugar
- 1 teaspoon White Vinegar
- 50ml Corn Oil
- Salt & Pepper to taste
Methods and Directions
Crispy Baby Lobster on Tangy Tomato- Season the baby lobster with egg and corn flour and deep fry.
- Melt the butter in a pan and sauté the onions, garlic, bell pepper and tea spice mixture and season.
- Add the lobster and toss.
- Mix all the ingredients.
- Brew the tea in water and strain.
- Mix all ingredients and slow cook to a thick consistency.
- Dice the prawns and marinate in the lemon tea mixture.
- Pour the lemon tea aspic into a cocktail glass and add the diced prawns, mango and chives. Allow to set.
- Pour the Basil and tea jelly on top and allow to set.
- Garnish with whole prawn, dried lemon spiral and fresh tea leaves.
- 10g Dilmah Naturally Tangy Lemon Tea
- 200ml Boiling Water
- 2 teaspoons Sugar
- Pinch of Salt
- 5g Gelatine Powder
- Blend the basil leaves and tea leaves with cream in a blender. Strain the mixture.
- Add the gelatine, salt and sugar. Mix well.
- Chop 2 slices of smoked seer and mix in the chives and mayonnaise.
- Keep ¼ of the chopped smoked seer on each slice of seer and fold like a bundle.
- Marinate avocado with lime juice, salt and olive oil.
- Pour the berry vinaigrette on avocado.
- Place the seer pavé on avocado and sun dried tomato.
- Marinate the seer in the tea .
- Mix all the ingredients and season the seer overnight.
- Smoke the fish. Add brewed tea to smoke the fish.
- Brew the tea in hot water for 4 minutes and strain. Allow to cool.
- Add all ingredients and prepare the vinaigrette.
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ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 15/05/2024
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