Elixir of Ceylon Tea – Black Tea with Lemon & Lime Flavour Paired with Bloody Legendary Camel

  • Elixir of Ceylon Tea – Black Tea with Lemon & Lime Flavour Paired with Bloody Legendary Camel

Radisson Blu Deira Creek

Ahmed Elgamal,Abhinav Desai,

An Iced Tea Paired with a Food Item

Ingredients

  • Breasted Camel Meat
  • Camel meat 200gm
  • Celery 10gm
  • Leeks 10gm
  • Carrot 10gm
  • Onion 10gm
  • BBQ sauce 20ml
  • Camel stock 50ml
  • Salt to taste
  • Pepper as required
  • Thyme touch

Ingredients for the Bloody Hot Sauce

  • Camel jus 100ml
  • Chili sauce 10gm
  • Tomato 20gm
  • Salt to taste
  • Pepper as required
  • Sugar touch

Ingredients for the Sage Chip

  • Sago 300gm
  • Water 500ml
  • Salt to taste
  • Oil for frying

Ingredients for the Parsnip and Turmeric Puree

  • Parsnip 50gm
  • Turmeric touch
  • Milk 100ml
  • Cream 10ml
  • Butter 5gm
  • Salt to taste

Ingredients for the Elixir Ceylon Tea – Lemon & Lime

  • 45ml of Lemon and Lime flavoured Black tea
  • 240 ml Hot water and cold water
  • 3 - 4 per serving Sugar sweetened balls

Method

Method for the Bloody Legendary Camel

  • Cut the vegetables, sauté it add the camel meat, add water to the brasher cooker, keep it for 40 min until it get soft, take it out and arrange in a mould, let it rest then cut.
  • Mix all the ingredients together and heat it till you get the thickness, season and serve.
  • Soak the sago in water overnight. Boil water, add the sago, cook until you get the thickness, allow it to cool, arrange on tray and make it dry for 4 days, then fry it.
  • Cut the parsnip boil it with milk, once it is soft, blend it with turmeric, season and serve.

Method for the Elixir Ceylon Tea – Lemon & Lime

  • Take 45ml of Lemon and Lime Elixir natural tea extract
  • Add 240ml of water in cocktail shaker and shake it well for 4-5 seconds
  • Serve it in a glass with 3-4 sugar sweetened balls for more flavour