3 to 4 tsp TotaliTea Chopped Chai Mix
1 liter/quart water
4 tsp black tea
1/4 liter/quart milk
sugar or honey
Boil Chopped Chai Mix in water for 30 minutes. Add tea,
steep it for 5 minutes. Add 1/4 liter of cold or warm milk and -
optionally - sugar or honey to taste.
Kashmir Tea
1 tsp black tea leaves
4 cardamom pods, bruised
1 small piece cinnamon stick
pinch saffron strands
4 cups boiling water
2 tbsp finely flaked almonds
sugar or honey to taste
Warm the teapot by letting it stand for a minute or two with
boiling water in it. Rinse it out, put in the tea and spices and
pour the measured boiling water. Allow to steep for 5 min. Put a
teaspoonful of almonds in each bowl. Pour the tea over the almonds,
sweeten to taste and serve hot.
Peanut and Ginger Tea
20 raw peanuts
5-6 slices of TotaliTea Organic Ginger Dried and Sliced
Black tea of your choice
3 cups (850 ml) of waterWash the ginger and use 5 to 6 slices. Roughly chop
these slices. Take 20 unsalted raw peanuts with their skins and use a
pestle and motar or food processor to grind them. Alternatively, you can chop
them roughly with a knife. Put the ground nuts and chopped ginger into a teapot
and add black tea leaves to taste. Bring water to a fast boil and pour
into the pot. Leave it to stand for 2-3 minutes before drinking. this is a
restoring drink to take when you are exhausted from overwork, especially hard
manual work, or if you are feeling run down.
Almond Tea
4 tsp full black tea
1/2 tsp lemon zest
1/2 cup sugar
2 tbsp lemon juice
1 tsp almond extract
1/4 tsp vanilla
4 cups water
Steep the tea and lemon zest together in boiling water for 4
minutes. Stir in the sugar, lemon juice, almond and vanilla
flavourings. Serve hot.
Banana Tea
Banana
Organic Emerald Cloud or Organic Dragon Well Green Tea
1 - 1/2 cups (430ml) of water
Peel a banana , cut off and mash a 1 inch (2.5cm) long piece.
and put it into a mug. Add green tea to taste. Bring water to a boil and let cool for 1 to 2 minutes. Pour over the tea and banana and cover and let stand 2-3 minutes before drinking. (Recipe is from TEA A MAGAZINE Issue #49)
As we age, it is usual for our blood pressure to rise. High blood pressure can also be a hereditary condition or be caused by too much salt and animal fat in the diet or excessive alcohol consumption. this tea canbe taken dailey by anyone over 45 years or others who are suffering from high blood pressure. As the banana taste is quite strong and willscent the teapot, it is best to use a mug to make this tea, preferably a Chinese mug with a lid. In China bananas are small and a whole banana might be used for this recipe. In the West, bananas are large and you will just need a peeled piece 1 inch (2.5cm) long for each mug.
Capputeano
A cappuccino for tea lovers.
2 cups milk
2 tsp full black tea
3 tbsp brown sugar
Heat milk and sugar together in a saucepan, almost to
boiling. Remove from heat and add tea. Steep for 5 minutes. Strain
and serve.
Tea Nog
6 tsp full black tea
2 eggs
1.5 cup condensed milk, sweetened
4 cups milk
1 tsp vanilla
1/4 tsp salt
ground nutmeg
whipped cream
Brew tea in one cup of boiling water, steep for 5 minutes.
Strain tea and let it cool. Add beaten eggs, milks, vanilla and
salt. Mix well and serve topped with whipped cream and a dusting of
nutmeg.
Serves 8
Ginger-Cranberry Tea
2 tbsp full black tea
2 cups hot water
1/2 cup ginger, fresh and thinly sliced
1/2 cup cranberries
1/2 cup cranberry juice
pinch of nutmeg
Steep tea, ginger and cranberries in water for 15 minutes.
Strain and add nutmeg and cranberry juice. Serve warm.
Hot Spiced Afternoon Tea
2 and half cup water
1/2 tsp whole cloves
1/2 stick of cinnamon
2 tbsp black tea
8 tbsp sugar
1/2 cup orange juice
juice of 2 lemons
Add the spices to the water and bring to a boil. Pour onto
the tea and allow brewing for 5 minutes. Stir, strain onto the
sugar and stir until dissolved. Add the fruit juices. To reheat
before serving (if necessary) place over a low heat-do not simmer
or boil. Serve with cinnamon sticks.
Wild Rose Petals Tea
5 cups water
3 tsp full black tea
1/2 cup wild rose petals confiture
2 tbsp sugar
2 tbsp lemon juice
Steep tea in near boiling water for 5 minutes. Strain, stir
in confiture, sugar and lemon juice, until confiture is well
mixed.
You can also substitute orange marmalade for rose petals
confiture.
Serves 4-5
Moon Chai
It doesn't actually contain tea, but it's still a great
recipe!
10 pieces of ginger, 2.5 cm
4 cinnamon sticks, broken
1 tsp green cardamom pods
2 1/4 tsp black peppercorns
1 tsp whole cloves
1/2 tsp fennel seeds
1/2 tsp licorice root
1/2 tsp allspice
5 cups water
3 tbsp honey
milk, to taste
Combine everything except for milk and honey, in a saucepan.
Cover pot and simmer for 45 minutes. Remove the pot from heat, and
let sit for another 35 minutes (covered). Strain out the spices and
add honey, and milk if desired.
Mulled Pineapple Tea
2 cups water
2 cups pineapple juice
2 tsp full black tea
1 tsp whole cloves
2 sticks cinnamon
1 lemon, sliced
Heat water and pineapple juice in a saucepan, until boiling.
Add cloves, cinnamon, lemon slices and tea. Simmer for 10 minutes.
Strain out spices and tea. Serve hot. Serves 4
Strawberry Slush Tea
2 cups brewed Bailin Gongfu black tea
1-1/2 cups frozen strawberries
1/2 of a 355 ml (6oz) can frozen lemonade concentrate
1/4 cup powered sugar
1 cup ice cubes
Place brewed tea, frozen strawberries, lemonade concentrate, powdered
sugar and ice cubes in a blender. Mix until smooth and slushy. Pour into
champagne flutes and serve. - From Dragonwell DeadSpiced Iced Tea
1/2 cup sugar
1cup water
1 stick cinnamon
6 whole cloves
3 cardamom pods (optional)
2 tbsp tea leaves
4 cups boiling water
juice of 1 large lemon and 2 oranges
ice cubes
iced water or soda water (club soda) to taste
orange and lemon slices to decorate
Boil the sugar, water and spices for 5 min, then remove from
heat. Put the tea in a large pot and pour the boiling water over,
leave for 5 min, then strain into large bowl, add the strained
syrup and leave to cool. Stir in the strained lemon and orange
juice, add ice cubes and dilute with iced water or club soda to
taste. Decorate with slices of orange or lemon.
Serves: 8-10
Thai Tea
3.5 liters/quarts of water
8 Chinese star anise, ground
1 tbsp orange flowers
1 tbsp powdered vanilla
1 pinch of clove powder
1 pinch chopped cinnamon
3 cups black tea leaves
1 to 2 cups sugar
4 cups half & half
red food colouring
crushed ice
Boil water. Add star anise, orange flowers, vanilla, clove,
cinnamon, and tea leaves to boiling water. Continue boiling for 3
to 5 minutes, stirring constantly. Remove from heat. Cover and
allow to steep until lukewarm. Strain, and add sugar to taste.
Serve in a clear glass over plenty of crushed ice. Top with half
& half.
Traditional Variation: Substitute coconut milk for half &
half.
Decaffeinated Variation: Substitute decaffeinated tea leaves.
Low-fat Variation: Substitute evaporated milk or rice milk for half
& half.
Natural Variation: Substitute unrefined cane sugar for refined
sugar and beet powder for food coloring.
Tea Punch
1 cup strong black tea
12 tbsp sugar
1 cup orange squash
4 tbsp lemon juice
2 small bottles ginger ale
1 large bottle lemonade
1 orange, sliced
Put the hot tea in a bowl, add the sugar and stir until
dissolved. Add the orange squash and lemon juice and strain. Chill.
Just before serving mix in the ginger ale, lemonade and orange
slices.
Serves: 12
Almond Milk
That's again recipe without tea itself, but still very
good!
1 cup almonds
4 cups water
4 black peppercorns
1/2 cup sugar
Blanche the almonds, and place them in a blender with the
water and peppercorns. Blend until smooth, then strain through a
few layers of cheesecloth. Mix the strained milk with sugar and
serve cold.
Lemon-Almond Iced Tea
4 cups water
10 tsp full black tea
2 lemons, sliced thinly
1 cup sugar
1 tbsp almond extract
2 tsp vanilla extract
2 liter lemon carbonated drink
Brew tea in a saucepan, and steep for 10 minutes. Put lemon
slices into a large pitcher, giving them each a squeeze as you go.
Add sugar into pitcher. Mix in strained tea. Add flavourings and
the sodapop right before serving. If you are not going to serve
immediately, hold off on the extracts and soda until then.
Serves 12
Raspberry-Honey Iced Tea
2 cups tea
2 cups raspberry juice
1/4 cup honey
Mix ingredients, and whisk until honey is dissolved. Serve
cold over ice. You can substitute cranberry juice, instead of
raspberry for a different taste.
Serves 4
Apple & Honey Iced Tea
3 cups water
4 tsp full black tea or 4 tbsp TotaliTea Baked Apple or Trukish Apple fruit
infusion
1/3 cup honey
3 cups apple juice
Steep tea in hot water for 5 minutes. Strain out tea, and
stir in honey and juice. Mix until honey is dissolved. Chill and
serve over ice. Serves 6-8
5 tsp TotaliTea Original Chimney Fire fruit infusion
5 tsp TotaliTea Spices for Mulled Wine
l litre boiling apple cider or apple juice
10 g vanilla sugar
2 tbsp freshly squeezed lemon juice
4 cl (approx. 1.5 cup) Martinique rum
Pour hot apple cider or apple juice tea and spices. Steep 8-10
minutes, remove tea and spices, add vanilla sugar and lemon juice,
heat up briefly and add rum to taste.
You can make your punch also with black tea or freshly squeezed
orange juice instead (with alcohol or without alcohol).
Cinnamon - Plum Punch
3 cups hot TotaliTea Winter Dream tea (look for it in
autumn-winter season!)
1/2 cup sugar
2 cinnamon sticks
10 plums
1/4 cup port
Place tea, sugar, cinnamon sticks, washed plums and port in
a saucepan. Simmer gently for 10 minutes or until plums are soft.
Serve warm or cold with custard or cream.
Hot Tea Grog
2 tbsp cognac
2 tbsp dark rum
1 cup brewed tea
several cloves
1/2 tsp honey
pinch of nutmeg
Heat ingredients together in a saucepan, and serve hot with
a cinnamon stick.
Bengal Tiger Tea
0.5 cup cold tea
1 tsp lemon juice
2 dashes aromatic bitters
1 tsp sugar syrup
3 tbsp cognac
Mix ingredients and serve over ice, with a lemon
slice.
Tea Spike
3 tbsp white rum
1tbsp dark crème de cacao
0.5 cup iced tea
Mix ingredients with ice in a cocktail shaker. Shake well
and serve in a highball glass.
Gluhwein
1 cup strong tea
5 tbsp sugar
2 cups red wine
5 tsp ground cloves
1 cinnamon stick
rind of 1 lemon
Boil the tea, lemon rind, sugar, cinnamon and cloves
together until the sugar dissolves. Add the wine and bring to a
boil. Strain out cinnamon stick and the rind. You may need to add
more sugar, to taste. Serve with a slice of lemon.
Serves 5
Hot Matcha Latte
Beverage size 12 oz or 375 ml
Preparation time 20 seconds
Antioxidants/serving: 3567 ORCA, or 38 grams worth of blueberries.
Caffeine serving: 55 mg or 28% of a similar sized coffee.
Add 1 level tablespoon of "matcha latte to go" into a milk steamer. Add 2 oz of hot water into the milk steamer and stir the mixture with a spoon until all sugars dissolve. Separately, steam 10 oz of milk and pour it into the cup. Enjoy
Iced Matcha Latte
Beverage size 12 oz or 375 ml
Preparation time: 20 seconds
Antioxidants/serving: 4103 ORCA units or 44 grams worth of blueberries
Caffeine/serving: 64mg, or 33% of a similar sized coffee
Add 1 1/2 level tablespoons of "matcha latte to go" into a milk steamer. add 2 oz of hot water into the milk steamer and stir the mixture with a spoon until all sugars dissolve. Add 8 oz of cold milk into the steamer. Separately fill a 12 oz cup half way with ice. Pour the mixture over the ice filled cup. Enjoy
Matcha smoothie
Beverage size: 12 oz or 275 ml
Preparation time: 45 seconds
Antioxidants/serving: 7134 ORAC units, or 77 grams worth of blueberries.
Caffeine/serving: 111mg, or 57% of a similar sized coffee.
Fill a 12 oz cup to the top with ice. Add milk into the cup filled with ice to the rim. Pour the mixture into a blender. add 2 level tablespoons of "matcha latte to go" into the blender. Blend the ice, milk and "matcha latte to go" for about 20 seconds, or until the mixture is smooth. Pour the mixture back into the cup. Enjoy
Iced Matcha Green Tea
Beverage size 12 oz or 375 ml
Preparation time: 20 seconds
Antioxidants/serving: 1573 ORAC units, or 17 grams worth of blueberries.
Caffeine/serving: 34mg or 17.5% of a similar sized coffee.
Fill a martini shaker with 12 oz of ice. add 10 oz of water and 1 level teaspoon of "traditional matcha" Add 2 to 3 pumps of your favorite flavour syrup to taste. Apply the shaker top and shake the mixture vigorously for 5 seconds or until the tea is completely dissolved. Pour the tea and 1/2 of the ice into a 12 oz cup. Enjoy
Preparation of Matcha for Cooking
The art of brewing your perfect cup of Muzi tea is as simple as following a few important steps:
- always use cold water.
- bring water to a boil and allow it to cool to 80 c/176 f.
-
whisk 1 teaspoon of matcha for cooking with 2 oz of hot water using an electronic milk frother. Add 10 oz of steamed milk. sweeten with honey or sugar to taste.
Matcha for Cooking is a unique variety of matcha that is made specifically for food and beverage applications. Matcha for Cooking has been blended to have stronger green tea notes so as to stand up to competing flavours. It is ideal for being mixed with milk and soy as well as sugar and starches. It is not intended to be consumed without other ingredients.
Traditional Matcha (How to prepare)
- (1)(optional)To avoid the Matcha powder from forming lumps with the addition of hot water, pass it through
a tea strainer. Sift the whole can at once onto waxed paper and then return the sifted powder to the can.
(2)Bring water to a boil. In order to warm up the tea bowl, pour about half a cup of the water into the bowl.
Soften the tea whisk by immersing the tip into the hot water, for about ten seconds. Pour the water out
and dry the bowl with a paper towel.
(3)Place two scoops (about one teaspoon) of Matcha powder in the bowl, using the tea scoop.
Add 1/3 of a cup of less than boiling water to the bowl (150F° to 165F° / 60C° to 70C°). By the time you
have warmed and dried the bowl the water in the kettle should be about the right tempter.
Boiling water is too hot for Matcha it will damage the flavor of the tea.
(4)First, incorporate any stray bits of powder into the water with your tea whisk, in slow circular or
figure M strokes. Then agitate the mixture with a back and forth motion of the wrist for approximately fifteen seconds. The surface of the Matcha should be completely frothy.
(5)Caution: To protect the tea whisk, do not rub it or press it against the bottom or sides of the bowl.
After each use, rinse it under running cold water. You may wipe the tea scoop clean with a paper towel.
(6)Drink the Matcha immediately. In the tea ceremony, Japanese quaff a bowl in three audible slurps,
but you can enjoy it at your own pace.
(7)Always close the can of Matcha powder tightly and store it on the refrigerator especially
during time of heat and humidity.
Rooibos Spicy Punch
1 liter/quart water
2 tbsp TotaliTea Rooibos Classic
2 cloves
2 cinnamon sticks
1 liter/quart apple juice
2 lemons
finely grated rind of 2 oranges
honey to taste
1 orange
Bring the water to the boil and pour it over Rooibos, cloves
and cinnamon. Allow to steep for 5 minutes, then drain the liquid
into a bowl or jug, add apple juice, thinly sliced lemons and
grated orange rind, mix gently and let it cool. Sweeten with honey
to taste and decorate with orange slices before serving.
Serves 6
Rooibos Grape Punch
1 liter/quart water
2 tbsp TotaliTea Rooibos Classic
0.3 l white grape juice
0.5 l red grape juice
few halved seedless grapes
apple slices
Bring the water to the boil, pour it over Rooibos, steep for
3 minutes, strain. Mix with juices and let it cool. Decorate grape
halves and apple slices before serving.
Refreshing Rooibos Drink
1 liter and 0.5 cup strong Rooibos
100g sugar
0.5 cup lemon juice, freshly squeezed
1 liter lemonade
Boil 0.5 cup of Rooibos with sugar for 3 minutes or until
sugar will dissolve. Let it cool. Add 1 liter of previously cooled
Rooibos, mixed with lemon juice. Cool well. Add chilled lemonade
before serving.
Mango-Peach Rooibos Coctail
1 liter strong cool Rooibos
1 liter mango juice
1 liter peach juice
1 fresh mango
frozen cherries
Mix Rooibos with juices. Add chopped fresh mango and
cherries. Serve well chilled.
Red Wine Rooibos
1 liter strong hot Rooibos
420g sugar
1 cinnamon stick
2 sliced oranges
2 sliced lemons
bottle of red wine
3.5 tbsp brandy
1 liter soda water
ice cubes
Boil Rooibos with sugar for 2 minutes. Put cinnamon, sliced
lemons and oranges in glass bowl. Add Rooibos syrup and leave for 4
hours. Add wine and brandy and chill. Add chilled soda water and
ice cubes before serving.
Rooibos-Sangria
2 tbsp Rooibos
1 liter water
420g sugar
2 apples
2 lemons
2 oranges
2 bottles sangria wine
1 cup brandy
1 liter soda water
Bring the water to the boil, pour it over Rooibos, steep for
3 minutes, strain. Mix in sugar. Dice apples, oranges and lemons.
Add fruits, wine and brandy to Rooibos. Let it cool. Add soda water
before serving.
Royal Rooibos Punch
1 liter strong cool Rooibos
1 liter strawberry juice
1 cup peach juice
1 cup orange juice
1 cup grapefruit juice
3 bananas
1 cup strawberries, sliced
1 bottle sparkling wine
1 1/3 cup lemonade
Frozen 1/2 l of strawberry juice in ice cubes. Mix Rooibos
with the second half of strawberry juice, and other juices. Add
banana and strawberry slices, chill well. Add chilled sparkling
wine, lemonade and strawberry ice cubes before serving.
Tea Ice Cream I
3 cups cold tea (use either TotaliTea Jasmine green tea, or
Wild Berryfruit infusion)
1 cup water
1 cup milk
1/2 cup sugar
2 tbsp custard powder
3 egg yolks
1.5 cup cream
Bring milk to boil. Mix custard powder and sugar with egg
yolks. Stir egg yolk mixture into boiling milk and stir
continuously over a medium heat until mixture thickens. Remove from
heat and stir in previously infused tea. Return to heat and stir
until very thick. Allow to cool. Whip cream until soft peaks form.
Fold cream into custard mixture. Pour into a container suitable for
freezing and freeze for 4 to six hours. Remove from freezer and
chop up frozen ice-cream. Process in a food processor until mushy.
Return to container and refreeze one or two hours.
Tea Ice Cream II
4 tbsp dry tea (with good flavour)
1/2 kg refined sugar
2 tbsp arrowroot or cornflour
1 liter fresh milk
1 1/4 cup water
Boil water and pour it over tea leaves, infuse for 8-10
minutes. Strain off infusion and keep aside. Blend sugar with
arrowroot (or cornflour) thoroughly and add to boiled milk. Let
mixture simmer for about 10 minutes stirring continuously to avoid
lumps. Remove from heat, add tea infusion, stir and
freeze.
Tea Jelly
2 lemons
1 pkg. lemon jelly
1.5 cup freshly brewed tea
whipped cream to decorate
Grate the skins of the lemons finely. Place the jelly in a
measure and make up to 1/2 l with freshly brewed tea. Stir until
dissolved, cool. When it is slightly thickened stir in the grated
lemon peel and pour into a wetted bowl. Decorate with
cream.
Soup "Rooibos" with vegetable pot-pourri
3 l hot Rooibos tea (use 6 tbsp Rooibos Classic, and to
infuse for 5 min.)
500g white beans
250g bacon
2 garlic cloves
1 onion
2 celery stalks
1 carrot
1/2 head of cabbage
3 baby pumpkins
2 leech stalks
1 tsp dried rosemary
30g tomato paste
1 tsp dried basil
3 tsp chopped parsley
1 clove
salt, pepper
Wash the beans and cook them in boiling salted water for
about 5 minutes. Remove the pot from the fire and allow the beans
to soak for 1 and 1/2 hours. Bring the water and beans to the boil
again and keep them boiling for 1 and 1/2 hours until the beans are
well cooked. Cut bacon into small cubes and fry in a pan. Peel the
garlic cloves and crunch them, peel the onions and cube them. Wash
and slice celery and carrots. Mix garlic, onions, celery, carrots,
and rosemary with the bacon cubes and fry the mixture in a pan.
Meanwhile trim, wash and thinly slice cabbage, pumpkins and leech
stalks. Mix slices with seasonings and Rooibos tea, and pour the
mixture over the beans. Add fried vegetables and bacon. Now bring
the mixture to a boil again and allow to boil for another 30
minutes. Season with salt and pepper, if necessary. Serve the soup
while hot! Tastes best with full-grain bread or slices of crunchy
French baguette.
Serves 6
Broccoli and Green Tea
500g broccoli
2 tbsp sunflower seed oil
1 tbsp green tea (Gunpowder)
1 red chilli pepper (thinly sliced)
1 tbsp rice wine or dry sherry
salt, pepper
Trim broccoli. In a teflon-coated pan heat oil, add the dry
tealeaves and carefully fry them for about 30 seconds. Add chilli
slices and broccoli pieces (uncooked) and fry for another 5
minutes, stirring gently. Add rice wine or sherry and cook for
another 2 minutes. Season with salt and pepper.
Crispy Vegetables with Tea Sauce
1 cup Lapsang Souchong tea
1 tbsp Balsamic vinegar
1 tbsp honey
1 tbsp soy sauce
shreds of 1 lemon rind
carrots, baby onions, pea pods
4 cloves of garlic
oil, rice
Heat the oil and gently cook the crushed garlic, add orange
shreds and pour on Lapsang Souchong Crocodile tea. Stir in Balsamic
vinegar, honey, soy sauce and bring to a boil. Mix with finely
sliced vegetables and allow boil next 3 minutes. Serve with
rice.
Serves 4
Tea Smoked Fish
4 skinned and boned fish fillets
1 tbsp lime juice
2 tsp grated lime rind
1 tbsp brown sugar
2 tbsp sesame (or other) oil
1/2 cup Lapsang Souchong tea
Place fish in a flat dish. Mix lime juice, rind, sugar and
oil together. Pour mixture over fish fillets. Refrigerate until
required. Line a heavy-based frying pan with foil and scatter over
tea leaves. Place a wire cake rack over the leaves and cover pan
with tight fitting lid. Heat frying pan for three to five minutes
or until tea smells fragrant. Place the fish on the cake rack.
Cover and turn heat down to very low. Cook for five to eight
minutes or until fish is no longer translucent.
Serves 4
Cold Tomato-Rooibos Soup
200g bell pepper
1 onion
1 garlic clove
800g peeled tomatoes
2 cups Rooibos
1 tbsp sunflower oil
0.5 tbsp vinegar
salt, pepper, curry
3.5 tbsp whipped cream
Chop bell pepper in big pieces. Chop garlic and onion. Blend vegetables, peeled tomatoes, Rooibos, oil and vinegar to puree texture. Add salt, pepper and curry to taste. Chill soup, decorate with whipped cream before serving.
Tea Spice Rub
This is a wonderfully versatile combination that is handy to keep available in your cabinet. It is a very nice rubbed on chicken, pork, beef and game for grilling or roasting. It can also be used as a spice blend added to braising liquids, chutneys, you name it.
5 tbs finely grown Chinese Black Tea (Keemen or Pu-Erh work well)
1/4 cup brown sugar
2 tsp ground cinnamon
1 tsp curry powder
1 tsp ground cumin
1 tsp crushed red pepper flakes or crushed Szechean peppercorns
1/2 tsp cayenne pepper
1 tsp freshly ground black pepper
1/2 tsp ground star anise or anise seed
1/2 tsp ground cloves
1/2 tsp crushed fennel seed
1/2 tsp ground ginger
1/2 tsp ground mace
Combine all ingredients, mix well until homogeneous. Store in tightly sealed jar or tin at room temperature.
Spiced Orange and Tea Roasted Pork Tenderloin
2 pork tenderloins, roughly 1 lb each, cleaned of excess fat and silver skin, 4 tbsp of "Tea Spice Rub", orange juice, preferably fresh squeezed, roughly 2 cups
.Rub the pork tenderloins with the "Tea Spice Rub" and let sit, well covered, in the refrigerator over night. .Preheat oven to190C (375F).
Remove from the refrigerator and place in a roasting pan. pour orange juice in the pan to 1/3 of the way up the side of the tenderloins. Roast in preheated oven until doneness, preferably pink, Baste often. Maybe served hot or room temperature.Tthe following chutney goes well as a garnish on this dish as well as other dishes that you would use a chutney for.
Chutney:
1 medium sized mango, still fairly firm
1 large or 2 medium sized peaches, still fairly firm
brown sugar to taste
1 medium red bell pepper
1 small habanera pepper, or less (If unavailable replace with a tsp of red pepper flakes).
1 small red onion
2 limes
1/2 orange
1 tbsp freshly chopped herbs (A blend of cilantro, basil and Italian parsley works well, but feel free to vary).
salt and pepper to taste
1/2 tsp of "Tea Spice Rub"
Peel and dice mango and peaches into 1/4 inch pieces. Wash and remove seeds from the peppers. Be sure to wear rubber gloves when you work with the habanera pepper and DO NOT RUB YOUR EYES. Chop the habanera as small as you can, dice the red pepper to 1/4 inch pieces. Peel and dice the red onion to about 1/8 inch pieces. Toss all together. Squeeze the juice of 2 limes and 1/2 orange. Sprinkle in the "Tea Spice Rub", fresh herbs and additional salt, pepper and brown sugar to taste. stir well. Adjust by taste. Chill until ready to serve. |
