SHIITAKE MUSHROOM & KALE WITH NEPAL GREEN TEA TOFU
Place the tofu in a colander with a plate on top of it and a heavy can on the plate to press out as much water as possible.
In a microwave safe bowl, mix the garlic, ginger, soy sauce, toasted oil and grapeseed oil with the crushed green tea. Microwave for 30 seconds.
Pat dry the tofu and cut into 16 sections. Lightly spray a casserole dish with cooking oil. Place the tofu in the dish in one layer and cover with the green tea sauce. Bake in a 400 oven for 10 minutes. Flip the tofu over and bake for another 15 minutes. Turn the broiler on High and broil on both sides until golden brown.
While the tofu is cooking mix the garlic, ginger, soy sauce, oil and scallions in a small bowl. Set aside.
Heat 1 Tbsp grapeseed oil in a frying pan over medium heat. Add the chopped kale and cook, stirring, for approximately 4 minutes. Transfer to a plate.
Turn the heat to low. Add the garlic, ginger, scallion sauce to the pan and add the shiitake mushrooms. Cook for approximately 1 1/2 -2 minutes. Add the kale back and heat for another minute.
Serve the mushrooms/kale mixture over rice and add the baked tofu.
SMOKY TEA PRAWNS
Recipe from tea essence of the leaf by Slavin & Petzke
A quick and unusual flavored salad, this is also very good served over Chinese noodles.
4 cups salad greens
Divide salad greens evenly on four serving plates. In a large sauté pan melt butter over medium heat. As butter melts and begins to foam, add the garlic. Sauté garlic until fragrant and just beginning to turn golden. Add orange zest and stir quickly with garlic, about 15 seconds. Add tea, vinegar, honey and soy sauce to pan and allow to come to a simmer. Add prawns and continue to cook another 3 to 3 ½ minutes, until prawns are opaque and firm. Serve prawns warm with sauce from pan over salad greens.
4 salad-size servings.
Recipe from Culinary tea by Cynthia Gold & Lise Stern
¼ cup Pu-erh tea (or Lapsang Souchong tea )
Place the tea leaves in a glass measuring cup or bowl and add the boiling water. Steep, covered, for 5 minutes. Strain, discarding the leaves; cool.
Place the chicken thighs in a gallon size resealable plastic bag. Pour the fully cooled tea over the chicken, seal bag, and refrigerate overnight or up to 2 days, turning the chicken over once. When ready to proceed, remove chicken from the tea, pat dry, and reserve the liquid to use later. Season the chicken with the salt and pepper to taste.
In large pot or Dutch oven, heat 1 Tbsp of the oil over medium heat. Place half the thighs in the pot and brown each side, about 5-7 minutes per side. Transfer the browned thighs to a plate. Add the remaining 1 Tbsp of oil to the pot and brown remaining chicken and transfer to the plate. Pour off any excess fat, keeping 1 Tbsp in the pan.
Add the onions and cook over medium heat 5-8 minutes until softened. Add the peppers and mushrooms and cook until the onions are browned, another several minutes. Add 2 Tbsp of the sweet paprika, the hot paprika, and the flour. Stir well and cook until you can smell the paprika. Add tomatoes, reserved tea from the marinated chicken, marjoram, and thyme. Stir well, scraping up any browned bits stuck to the bottom of the pot.
Return the browned chicken to the pot and cover with the tomato-vegetable mixture. Reduce the heat to medium-low, cover and cook until the chicken is tender, about 1 hour.
Remove the pot from the heat and transfer the chicken to a warmed platter and tent with foil. Skim excess fat off the surface of the sauce in the pan and stir in the remaining 1 Tbsp sweet paprika. Temper the sour cream by stirring small amounts of the sauce into the sour cream until it is quite warm, then stirring all the sour cream into the sauce. Season to taste with additional salt and pepper, if needed.
To serve, spoon the sauce over the chicken on the platter, and garnish with parsley springs. Serve any extra sauce in a pitcher on the side.
2/3 cup boiling water
Preheat oven to 325 °
Place the tea leaves in the boiling water, cover, and steep 5 minutes. After 5 minutes, pour the tea water into a bowl, straining out the tea leaves. Add remaining ingredients (except fish) and mix well. Keep at room temperature.
Drizzle 2 Tbsp of the sauce in a glass baking dish. Place the fish on the sauce in the baking dish and cover with sauce. (Reserve 2-3 Tbsp of the sauce to drizzle over the cooked fish). Bake for 20 minutes.
2 cups water
In a saucepan, bring the water to a boil. Remove from the heat, add the tea leaves, cover and steep for 4 minutes. Strain out the tea leaves and return the tea water to the saucepan. Return to a boil and add the rice. Cook according to the rice package directions.
In a skillet over medium heat, melt the butter. Add the onions and cook, stirring, until the onions are tender. Add the soup and stir until smooth. Stir in the sour cream and curry powder. Add shrimp and heat thoroughly. Spoon over cooked rice and serve.
1 medium potato
Cut the potato into ½” cubes and cook 2 minutes in a microwave oven until soft. Set aside.
Cut the sausages unto ½” segments. Pour a little oil in a fry pan and fry sausages over low to medium heat until cooked. Set aside.
Cut the cheese into ½” cubes.
Beat the eggs. Add the milk and tea, season with salt and pepper, and mix well. Combine the potato, sausages and cheese with the eggs.
Heat the butter in a fry pan. Over medium-high heat cook the eggs quickly, stirring all the time. Shape into an omelet and put on a serving dish.
Serve with cherry tomatoes and any fresh herbs.
Recipe from The Story of Tea by Mary Lou Heiss and Robert J. Heiss
1 Tbsp Longjing (Dragon Well) tea leaves
Place the tea leaves in a teapot or heatproof measuring cup. Bring the water to a boil over high heat, then remove from the heat and let cool for 3 minutes. Pour the water over the tea leaves and brew for 3 minutes. Strain and reserve the tea leaves and the brewed tea liquor for later use.
Place 2 Tbsp of the cornstarch on a plate and add the white pepper. Mix well. Pat the shrimp dry and roll them in the mixture one at a time. Set aside.
Heat wok or skillet over medium heat for 1 minute. Add 2 Tbsp of the peanut oil and heat for an additional 30 seconds. Add the shrimp and stir to prevent sticking. Cook the shrimp for 2 minutes, or until they turn pink and opaque. Quickly remove from the pan and drain the shrimp on paper towels.
Mix the oyster sauce, soy sauce, sesame oil and rice vinegar in a bowl and set aside. Add a few Tbsp of brewed tea to the remaining 1 ½ tsp of cornstarch and stir to make a smooth paste. Add ½ cup of the brewed tea and stir to dissolve. Set aside.
Add the remaining 2 Tbsp peanut oil to the pan and heat on medium-high for 30 seconds. Add the snow peas and green beans and sauté for 2 minutes. Add the cooked shrimp and scallions and heat for 1 minute. Add the reserved tea leaves and the oyster sauce mixture. Heat for 1 minute. Finally, add the tea and cornstarch mixture and cook for 1 minute, adding a few Tbsp of water to the sauce if it becomes too thick. Serve hot.
CRANBERRY ORANGE CHICKEN
1/2 tsp salt
Combine salt and pepper in a small bowl and rub spices over the chicken. Place a large nonstick skillet over medium-high heat and melt butter. Cook chicken 10 minutes on each side or until done. Remove chicken from pan and keep warm in the oven.
Lower heat setting to medium and in the pan add the cranberry spread, orange juice, water, and cloves. Stir until smooth and then add the orange rind. Cook for approximately 1 minute and then spoon sauce over warm chicken.
TEA QUINOA AND BROCCOLI with TEA RUBBED TOFU
Boil the water and pour over the tea. Steep for 5 minutes then strain out the leaves. In a small saucepan heat the olive oil over medium high heat and add the quinoa. Cook the quinoa until it is nice and toasty. Then add the brewed tea, bring it to a boil, reduce the heat to low and simmer for about 15 minutes. I love quinoa because it’s so high in protein, vitamins and minerals, and frankly, I find it super delicious.
Broccoli:Brew green tea and use the brewed tea to steam the broccoli instead of water. Top the steamed broccoli with toasted sesame seeds.
Mix all ingredients together and store in an air-tight jar in a dark cupboard.
1 block of extra-firm tofu, drained
Preheat the oven to 350 degrees. Line a baking sheet with tin foil.
Drain the tofu and press out as much water as possible. Cut into 16 equal slices. Dredge the tofu in the tea spice rub and place on the cookie sheet. Bake in a 350 oven for 15 minutes, then flip the tofu and cook an additional 10 minutes.
QUICHE WITH A BLACK TEA CRUST AND GREEN TEA SPINACH
In a bowl mix together the flour and the tea leaves. Using a grater, grate the butter into small pieces and stir into the flour/tea mixture. Add ice water 1 Tbsp at a time and toss the dough lightly through your fingers to mix. Avoid pressing the dough together; let pieces fall separately.
When all the dry flour is mixed in, press dough into a ball and flatten it. Chill for at least 30 minutes. Roll out on a lightly floured surface. Fold crust in half, slip it gently into a 9inch pie plate, and unfold. Trim edge so that it overhangs pie plate ¼ – ½ inch. Fold edge underneath itself and flute.
Toast the green tea over medium heat until the tea is lightly browned (approximately 5 minutes). Remove from the heat, put the toasted leaves in a measuring cup and fill with 1 cup of boiling water. Steep for 2 minutes then strain the leaves out and return the brewed tea to the pan. Heat on low and add the chopped spinach leaves and cook until wilted. Remove from the heat, strain and cool.
In another frying pan melt the butter and add the leeks, cooking, on medium-high heat, until they are tender. Remove from the heat when done and cool.
Preheat the oven to 425.
Retrieve the crust from the refrigerator and, on a floured surface, roll out the crust to fit into a 9inch pie plate (see directions above).
In a bowl beat the eggs with a whisk. Add the cream, salt, pepper and mustard and whisk. Add the cheese and stir.
In the crust, layer the leeks, then spinach, corn kernels, and finally the red pepper. Pour the egg mixture over the vegetables. Cook at 425 for 15 minutes, reduce the heat to 375 and bake for another 20 minutes, until the center is set and the top is lightly browned.
A slice of quiche with a fresh green salad – a heavenly treat!
BAKED TOFU WITH LEMON MYRTLE HERBAL TISANE
Press any excess water out of the tofu. Slice into 16 identical sized slices (roughly 1/2" thick). Place in a shallow baking dish.
Combine the Tamari and Lemon Myrtle in a small bowl and microwave for 30 seconds. Add the remaining marinade ingredients and whisk. Pour over the tofu. Marinate for 1 hour (on longer) turning half way through to completely coat the tofu pieces.
Preheat the oven to 400 degrees. Bake for 10 minutes then flip the tofu and bake another 15 minutes. Turn the broiler on Low and broil the tofu on both sides until golden.