Tea in Food Recipes
Lapsang Souchong Tea BBQ Rub
This can be rubbed onto meat or chicken as you would any food rub or marinade before cooking. Whether you cook the meat on the BBQ or your stove the smokiness of Lapsang Souchong Tea will give your meat the real smoky BBQ flavour just like it has been cooked over an open fire!
You will need:-
- 2 teaspoons black peppercorns
- 2 teaspoons of chilli flakes
- 2 teaspoons brown sugar
- 2 teaspoons rock salt
- 1 teaspoon of Lapsang Souchong Tea
Put all ingredients into a mortar and pestle and grind to a coarse texture.
When using the rub on meat lightly oil the meat, sprinkle the rub onto a chopping board and roll the meat into the rub to coat.
Store in an airtight container and it will last approximately a month.
Note: you can experiment with the ingredients - add smoked paprika for added smoky layers. You can add a clove of garlic also.
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Christmas Tea Chocolate Brownie
This chocolate brownie recipe is made really moist with the prunes. By soaking the prunes in our Christmas Cookies tea you get the flavour infused throughout the brownies. Yummy!
Ingredients:
- 300gms pitted prunes - cut into quarters
- 200mls strong brewed Christmas Cookies tea**
- 55gm flour
- 40gm cocoa powder
- 2 tsp baking powder
- 300gm dark chocolate (55% and above cocoa content)
- 80gm unsalted butter
- 300gm caster sugar
- 4 eggs
- 100gm sour cream
- 145gm milk chocolate melts
Place the prunes in a bowl with the brewed tea. Cover and refrigerate for 2-3 days to let the prunes soak up the tea. It is important the prunes are cut so the flavour is infused into the middle.
Preheat oven to 170 celcius. Grease a 20x30x4cm cake tin and also line with baking paper. Sift the flour, cocoa, baking powder and 1/4 teaspoon salt into a large bowl.
Place chocolate, butter and sugar into a stainless steel bowl and sit over simmering water taking care the bowl doesn't touch water. Stir until melted - about 10 mins. Allow this to cool then transfer to an electric mixer with a paddle attachment. (You can beat by hand gently using a whisk). Mix on medium adding the eggs one at a time - beat after each egg.
Now add this to the dry flour mixture and mix to combine, add the sour cream, chocolate melts and prunes WITH the soaking liquid and mix all until combined.
Pour mixture into the cake tin and bake for 1 hour or until just set. Allow to cool completely before turning our of the pan. Use a hot knife to cut into squares. This brownie will keep about 4 days at room temperature.
Note: You can experiment with soaking the prunes in different teas - Madam Grey works well. We liked the Christmas Cookies as the orange and citrus notes go well with the chocolate.
**200mls of tea is the equivalent of a large mug. Use 3 teaspoons of Christmas Cookies and allow to infuse for about 8 mins to get maximum flavour.
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Drunken Spiced Berries
An antioxidant rich spicy yummy berry treat! The subtle flavour of the spices infuses with the berries and the red wine – it is a perfect match.
Ingredients
- 750ml good red wine
- 300gms brown sugar
- 2 vanilla beans - cut lengthways and scraped.
- 4 heaped teaspoons 'Berry Nice Spice' Tea
- 2 lemons - zest rind and squeeze juice.
- Approx 6-700gms of fresh berries of your choice (strawberries, blueberries, blackberries, cranberries).
Combine the wine, sugar, 'Berry Nice Spice', vanilla bean and scrapings, lemon zest and juice into a saucepan. Stir over a medium heat until the sugar has dissolved. Then bring to the boil, reduce the heat and let the mixture simmer (with lid off) for about 20 minutes or until the liquid has reduced by a third and is syrupy.
Place the berries into a bowl and pour the hot syrup over them. Cover and refrigerate until about room temperature.
Serve on the dessert of your choice for an antiocidant packed spicy berry treat!!!
This is fabulous to use on pancakes, chocolate puddings, meringues and many other treats.