Tea is one of the oldest ingredients used in the kitchen – and at the same time, one of the newest.
Cooking with tea, is all about bringing this remarkably versatile, healthful, and flavorful ingredient into our food. cooking with tea doesn’t meant that the food will entirely taste as tea, but it will improve the flavors, and add something more.
Cooking with tea, let us looking at it from another way outside the cup. Tea can be used to flavor many savory dishes from appetizers to main dishes, tea has now a wide usage in deserts too.
Sarah from Simply Cooked was our November Daring Cooks’ hostess and she challenged us to create something truly unique in both taste and technique! We learned how to cook using tea with recipes from Tea Cookbook by Tonia George and The New Tea Book by Sara Perry.
This is my first time to cook with tea, many thanks to Sarah for giving us the opportunity. I’m very pleased with the dishes I made using the tea as either one of the ingredient or as a cooking technique, the tea gave an extra flavors to the meat, plus it was a good and a daring step to include it in the salad dressing.
Apple and Cabbage Salad with Lemon Tea Vinaigrette
1 apple cut into quarters, then thinly sliced
red cabbage thinly shredded
1 cup fresh arugula
for the lemon tea vinaigrette:
2 bags spiced lemon tea
2 tablespoon apple cider
1 tablespoon lemon juice
2 tablespoon olive oil
1\4 teasoppn powdered ginger
1\2 teaspoon sugar
salt and fresh ground black pepper
To make the lemon tea vinaigrette, steep the tea bags in 1\4 cup hot water for 2-3 hours. Whisk together, all the ingredient for vinaigrette with the steeped tea, set aside.
On a salad plate, toss the cabbage, apples slices, and the arugula with the vinaigrette, season with salt and pepper, serve immediately with sprinkle of some pecan on the top.
Beef Rolls with Orange Tea
3 bags spiced orange tea
2 thick cut beef tenderloin
2 tablespoon steak spices (include garlic and pepper)
1 tablespoon white vinaigrette
1 tablespoon olive oil
1 green bell pepper,sliced
2 large carrots, cut into slices lengthwise
2 tablespoon tomato paste
1 teaspoon soya sauce
1 tablespoon barbecue sauce
1 teaspoon corn starch
Place the tea bags in 1 cup hot water, let steep for about 2-3 hours.
Meanwhile, slice the tenderloin steak in half lengthwise, the butterfly cut, or not all the way to the end. Place each strip, cut side up, between 2 pieces of plastic wrap and pound with the smooth side of a meat mallet or a heavy saucepan until flattened to about 1/8 inch thick. Season the beef slices with the steak spices, rosemary, white vinaigrette, olive oil, and 1\2 cup of the steeped tea, let marinade for at least an hour in the fridge.
On a large wide sauté pan, heat 1 tablespoon olive oil, add the carrots strips, sauté for 2-3 minutes, then add the pepper slices, sauté for 1 minute.
To prepare rolls, lay a piece of beef on a work surface. Place some of the carrots and bell pepper crosswise on the beef. Roll the beef around the vegetables, support with tooth picks.
Place the roll, seam-side down, on the sauté pan, brown beef rolls over medium heat, turning to brown evenly. Transfer beef to a plate. Add the tomato paste into the pan, sauté for 1 min to give all the flavors of the sweet tomato paste, carefully add the remaining steeped tea, the corn starch, the barbecue sauce, and the soya, beating vigorously with a whisk until sauce is smooth and slightly thickened. Season to taste.